Shredded Pork Taquitos

Name: Shredded Pork Taquitos
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 48 Taquitos, 6 serving(s)
Ingredients: 2 tablespoons olive oil; 1 1/2 lbs pork shoulder, trimmed and cut into 2 inch cubes (I used pork tenderloin); salt & pepper; 1 cup chopped onion; 2 tablespoons chopped garlic; 1 cup chopped tomato, peeled and seeded (I like the plum tomatoes here, and I don't peel and seed); 4 cups beef stock; corn tortilla

Submitted by podapo

"Watched Emeril Lagasse make these a couple of years ago on the Food Network and have been making them since. Recipe is as Emeril makes it but will add my 2 cents of changes I made."

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photo by podapo

Ready In:: 2hrs 30mins
Ingredients:: 8
Yields:: 48 Taquitos
Serves:: 6

ingredients

2 tablespoons olive oil
1 ¹⁄₂ lbs pork shoulder, trimmed and cut into 2 inch cubes (I used pork tenderloin)
salt & pepper
1 cup chopped onion
2 tablespoons chopped garlic
1 cup chopped tomato, peeled and seeded (I like the plum tomatoes here, and I don't peel and seed)
4 cups beef stock
corn tortilla

directions

In a large saute pan, heat the olive oil.
Add the pork and season with salt and pepper.
Sear the pork until browned, about 2 minutes per side.
Add the onions and saute until softened, about 2 minutes.
Add the chopped garlic and tomatoes. Season with more salt and pepper.
Saute until fragrant, about 1 minute. Add the beef stock and bring the liquid to a boil.
Cover and reduce to a simmer. Simmer until pork is very tender, about 2 hours. (Depending upon cut of meat).
To make taquitos, find the best quality corn shells you can. I quickly heat mine on an oiled pan, both sides, then lay on a paper lined plate. Add pork in a line, roll as tightly as possible. I stick a toothpick in them to hold. I then deep fry for just a few minutes. All will have to be played with on an individual basis. I know they can also be baked but haven't tried that myself.