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You know that feeling that you’re going to get really into something in a great big hurry…  A foxy new squeeze, finding that special TV show and watching five seasons of it in a weekend, gin, a magic vacation in a fun new place.  I have just found taquitos. (Or you could call them flautas if you’re feeling like you need to class it up a bit.)  I am in love.  My fireman is very supportive spicing up our marriage with a liberal dose of taquitos.

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I’m fairly certain that this will be the first of several taquito variations that I post.  I have designs on chili verde and vegetarian versions in the not so distant future; these pulled pork ones were bomb though!   Plus, I think I have a pretty good method for wrangling corn tortillas into being rolled up and cooked nicely, sans toothpicks and sans deep fryer.  Here we go!

Pulled Pork Taquitos

Makes 25 taquitos – cost approx $.21 each, with fixin’s included

Serves 4-5 as entre- cost approx $1.30 per serving, including fixin’s and rice

Ingredients

  • 1/2 cup / 4 oz queso fresco ($.50)
  • 1 cup / 4 oz cheddar cheese, shredded ($.33 – I got an awesome deal at the local discount grocery store!)
  • 1 lb pulled pork – leftovers work great, that’s certainly what I used! ($2.50)
  • 25 small corn tortillas ($.66)
  • 2-4 Tbs bacon grease, lard or vegetable oil

Fixin’s

Mix up the pork and cheeses to make the filling.  Preheat oven to 400 F.

Get everything together to make a little assembly line.  You need a pan over medium-low heat with your grease of choice in it.  Next to your grease pan get a small plate or cutting board plus your filling for a roll-up station.  Lastly, you need a greased sheet tray to hold your finished taquitos.

To assemble:  First, nuke 2-3 tortillas at a time for 20-30 seconds.  Second, dip one at a time in your warm pan with some grease in it.  Let most of the excess grease drip off.

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Now, lay the tortilla, grease side down onto your roll-up station.  The grease helps keep the tortillas flexible and makes them crisp up nicely in the oven.  Put a line of filling, 2-3 tablespoons, along one edge of the tortilla and roll up as tightly as possible.

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Move your finished taquito onto your prepped tray.

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Once you have a row of little soldiers, bake them at 400 F for 20-30 minutes or until golden and crispy.  Serve with whatever dipping sauces strike the fickle of your fancy.

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P.S. I made a ridiculous little cross stitch/embroidery project for a friend’s soon-to-be-housewarming-present.  Like me, she hates the way society oppresses us forces us to conform and wear pants in the almighty “public.”  This is a shameless copy of an idea I saw on Pinterest.

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