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onion canola oil garlic ground cumin oregano chili powder cayenne pepper pork fresh cilantro salsa verde lime juice corn tortillas sour cream
Viewed: 43 - Published at: 8 years agoIngredients
- 1 medium onion, finely chopped
- 1 tablespoon canola oil
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 2 cups shredded cooked pork
- 1 cup shredded Mexican cheese blend
- 1/4 cup minced fresh cilantro
- 1/4 cup salsa verde
- 1 tablespoon lime juice
- 12 corn tortillas (6 inches), warmed
- Toppings: sour cream, guacamole and additional salsa verde
Method
- In a large skillet, saute onion in oil until tender. Add the garlic, cumin, oregano, chili powder and cayenne; cook 1 minute longer. Add the pork, cheese, cilantro, salsa and lime juice. Cook and stir until cheese is melted.
- Place 2 tablespoons filling over lower third of each tortilla. Roll up tightly. Secure with toothpicks. Place taquitos on a greased
- . Bake at 400° for 8 minutes.
- Cool completely on a wire rack. Discard toothpicks. Place taquitos on a waxed paper-lined 15x10x1-in.
- ; freeze until firm. Transfer to a resealable plastic freezer bag. May be frozen for up to 3 months.
- To use frozen taquitos: Arrange desired number of taquitos in a single layer on a greased
- . Bake at 400° for 12-15 minutes or until golden brown. Serve with toppings.
