Let's begin: Season the pork roast with kosher salt & fresh cracked pepper. I make my own blend of Mexican Seasoning that has garlic powder, chili powder, oregano and cumin. I rub a generous palm full of the rub mix and pat it onto the roast.
20 minutes later it's time to braise the meat.
I decided to use my electric digital pressure cooker, instead of the oven or a slow cooker. The day was getting late, and I wanted to see if I liked the results. Remove the pork and set it into your choice of cooking vessel. I added 2 cups of chicken stock-- later wishing I had remembered to deglaze the pan with the chicken stock to grab all those bits of flavor. D'oh!
The cheese has a "drier" texture, when grated.
This might sound weird, but I quickly wet a short stack of corn tortillas, and shake off the excess water. I wrap them in a paper towel and microwave them for about 30-45 seconds. The idea is to soften them, otherwise the tortillas tend to break apart when rolling them. Or, you could cover them with plastic wrap (dry) and steam them in the microwave. Whatever floats your boat...
This is how much pork I put in each tortilla. You could add cheese, too. I prefer to garnish mine with cheese. I made about 2 dozen taquitos, and decided to cook only 1 dozen. The remainder were covered with plastic wrap and stored in the fridge.
I didn't use nearly as much oil, as you might think. In fact, I used just enough olive oil to coat a nonstick skillet. Starting seam side down, cook until golden brown (medium-high heat)-- 2-3 minutes. Then turn over and repeat. Or you could take my friend, Frieda's suggestion and make a bunch of these taquitos, and roll them into a baking pan. Spray a little oil on top, bake at 375ºfor 15 min. or until crispy -or- put them in a baking pan, spray with oil, then FREEZE. When frozen, put in a freezer Ziploc bag. Then pull out as many as you need and bake.
For garnishes, I used sour cream (with lime juice and chopped cilantro stirred into it), salsa and I made guacamole. For the record, I prefer a very simple quacamole of fresh avocado, fresh lime juice, some kosher salt and a little bit of fresh garlic. I don't like sour cream, mayo or any other gunk in my guacamole! Lime juice, is essential.
These were a bit hit with my husband and me. The next day, I cooked the remaining dozen taquitos, when my son came to visit. He loved them, too. I have a feeling I'll be making these for Super Bowl Sunday, along with my chili con carne. As for the rest of the shredded pork-- I have plans to make empenadas.
I'm definitely on a Mexican food kick, these days. I've been making dishes with coconut, flan, beans and rice. If I can find the time to sit down and catch up with editing and posting recipes, I hope to have them uploaded very soon!
For a printable recipe, please scroll to the bottom of this post. You can search my recipe index by category or by alphabet, too! Just look for the photo of the Recipe Box on either sidebar and you'll be directed to the indexes. Last, but not least-- thank you Emily, of The Blog Fairy, for designing my new blog button. Seriously, I had a few bloggers ask if I had a button, so Emily worked her magic and I love it!
Please feel free to copy this and add it to your blog.