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Super Bowl Pork Taquitos

Yields2 Servings

 1 small yellow onion (minced)
 10 oz ground pork
 1 tbsp paprika
 1 tbsp garlic powder
 ½ can of El Pato tomato sauce
 ½ can tomato paste
 6 regular sized flour tortillas
 ½ cup Mexican cheese blend
 1 lime (zest and juice)
 1 Roma tomato (finely diced)
 4 tbsp sour cream
 4 tbsp guacamole
 1 tsp hot sauce optional (I like Tapatio)
 1 tbsp avocado oil (or olive oil)
 Sea salt and freshly cracked ground pepper (to taste)
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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.

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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.

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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.

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Enjoy!

Nutrition Facts

Servings 2