with Chef Robert Larios
Photography by Patricia M. Larios
I don’t know anyone who doesn’t love a good taco, and then there is the seemingly sophisticated relative called the taquito. This version has the traditional crunch achieved by baking the scrumptious pork-and-Mexican-cheese-stuffed tortillas without the deep-frying mess and post-cleaning. The flavors are boosted by taquito-favorite toppings – pico de gallo, yummy guacamole and hot sauce for the palates that enjoy spicyness.
¡Buen provecho!
RECIPE: Cooking at Home
Super Bowl Pork Taquitos
(with pico de gallo, creamy guacamole and hot sauce)
STEP 1
Adjust rack to the middle position and preheat oven to 425 degrees. Line a baking sheet with foil and lightly oil (or spray with nonstick cooking spray). Wash and dry all produce. Halve, peel and thinly slice onion; mince a few slices until you have 1 tablespoon.
STEP 2
Heat a large drizzle of oil in a large pan over medium high heat. Add sliced onion; cook for 3 minutes. Add pork; cook, breaking up meat into pieces, until pork is browned and cooked through and onion is softened, 4-6 minutes. Stir in paprika, garlic powder, a pinch of salt and pepper, tomato sauce, tomato paste, and 1/3 cup water. Simmer until thickened. Turn off heat.
Meanwhile, drizzle tortillas with 1 tablespoon olive oil; brush or rub to completely coat. Place tortillas on a clean work surface. Once pork filling is done, add a heaping ¼ cup filling to one side of each tortilla, then sprinkle each with 1 tablespoon Mexican cheese. Roll up tortillas, starting with filled sides, to create taquitos. Place seam sides down on prepared sheet.
STEP 3
While taquitos bake, finely dice tomato. Zest and quarter lime. In a small bowl, combine tomato, minced onion, half the lime zest, and a squeeze of limejuice. Season with salt. In a separate small bowl, combine guacamole, sour cream, remaining lime zest, and a squeeze of limejuice. Season with salt and pepper. Divide taquitos between plates. Top with pico de gallo, creamy guacamole, and hot sauce. Serve.
Enjoy!
Ingredients
Directions
STEP 1
Adjust rack to the middle position and preheat oven to 425 degrees. Line a baking sheet with foil and lightly oil (or spray with nonstick cooking spray). Wash and dry all produce. Halve, peel and thinly slice onion; mince a few slices until you have 1 tablespoon.
STEP 2
Heat a large drizzle of oil in a large pan over medium high heat. Add sliced onion; cook for 3 minutes. Add pork; cook, breaking up meat into pieces, until pork is browned and cooked through and onion is softened, 4-6 minutes. Stir in paprika, garlic powder, a pinch of salt and pepper, tomato sauce, tomato paste, and 1/3 cup water. Simmer until thickened. Turn off heat.
Meanwhile, drizzle tortillas with 1 tablespoon olive oil; brush or rub to completely coat. Place tortillas on a clean work surface. Once pork filling is done, add a heaping ¼ cup filling to one side of each tortilla, then sprinkle each with 1 tablespoon Mexican cheese. Roll up tortillas, starting with filled sides, to create taquitos. Place seam sides down on prepared sheet.
STEP 3
While taquitos bake, finely dice tomato. Zest and quarter lime. In a small bowl, combine tomato, minced onion, half the lime zest, and a squeeze of limejuice. Season with salt. In a separate small bowl, combine guacamole, sour cream, remaining lime zest, and a squeeze of limejuice. Season with salt and pepper. Divide taquitos between plates. Top with pico de gallo, creamy guacamole, and hot sauce. Serve.
Enjoy!
Notes
|
Food Lover’s Dictionary Pico de Gallo [PEE-koh day GI-yoh]: Spanish for “rooster’s beak,” pico de gallo is a relish made of finely chopped ingredients like jícama, oranges, onions, bell peppers, jalapeño peppers and cucumbers, along with various seasonings. This condiment was so named because it was once purportedly eaten with the thumb and finger, an action that resembles a rooster’s pecking beak. Bibliography: Copyright Barron’s Educational Services, Inc. 2009, adapted from The New Food Lover’s Companion, 2007, by Sharon Tyler Herbst and Ron Herbst. |
Cooking Tidbit: Make sure the taquitos are snug on the sheet—this will prevent them from unrolling. Bake on middle rack until golden brown and crispy.
Food Quote: “Your diet is a Super Bowl savings account. Good food choices can wait until Monday.” – Anonymous
