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yields 30-45 taquitos
1 Bone In Pork Shoulder
8 ounces Chicken Stock
2 Red Onions, quartered (optional)
30 Fresh Corn Tortillas (yes you can use flour, no it won't be as tasty)
2 cups Cotija Cheese
4 cups Peanut Oil
Salsa Ingredients
1 Bunch Cilantro
6 Tomatillos
6 Cloves Crushed Garlic
Salt and Pepper To Taste
1/2 cup lime juice
Rub Ingredients (optional)
2 teaspoon All Spice
1 teaspoon black pepper
1 1/2 teaspoon dried Oregano (Mexican if you have it)
3 tablespoons Cider Vinegar
6 cloves garlic
1 hatch chili, roasted and finely diced
1/4 cup brown sugar
Combine cilantro, tomatillos, garlic and lime juice in a blender and combine. Add salt and pepper to taste. It should be a little strong as the taste will lessen when applied to the meat later on. Combine rub ingredients (if desired) and make into a paste (blender or the back side of your knife against a cutting board). Apply rub to meat and place in crock pot (with onions if you wish) and 8oz chicken stock on high until the meat pulls off the bone, roughly 6 hours. (You can also roast this in the oven at 325 for give or take 3 hours). Once cooled, shred meat (plus onions) and pour the salsa over the top, stir to combine. Let sit overnight in the refrigerator to soak up all the delicious juices!
Bring peanut oil to 350 degrees Fahrenheit in the bottom of a thick bottomed, high sided pan. You will need approximately 2.5 inches of oil, enough to come 80% of the way up the taquito when placed into the oil. Adjust your oil amount as needed to fit your chosen pan. To assemble, simply place 3-4 tablespoons of meat into the middle of a tortilla. Wrap one side over and tuck under edge of filling. Finish rolling and place against other taquitos on a plate to wait for a bath in the fryer. Lower taquitos into pan with tongs and hold closed until shell is set. Flip after 2 minutes until all sides are golden brown. Remove from oil, drain excess grease and place on a paper towel covered plate. Immediately roll into Cotija cheese and place on a plate or cookie sheet to cool.
They will keep for 1 week in the refrigerator, 6 months if frozen, just make sure to keep them in an air tight container no matter where they end up and your end result will always be delicious
1 Bone In Pork Shoulder
8 ounces Chicken Stock
2 Red Onions, quartered (optional)
30 Fresh Corn Tortillas (yes you can use flour, no it won't be as tasty)
2 cups Cotija Cheese
4 cups Peanut Oil
Salsa Ingredients
1 Bunch Cilantro
6 Tomatillos
6 Cloves Crushed Garlic
Salt and Pepper To Taste
1/2 cup lime juice
Rub Ingredients (optional)
2 teaspoon All Spice
1 teaspoon black pepper
1 1/2 teaspoon dried Oregano (Mexican if you have it)
3 tablespoons Cider Vinegar
6 cloves garlic
1 hatch chili, roasted and finely diced
1/4 cup brown sugar
Combine cilantro, tomatillos, garlic and lime juice in a blender and combine. Add salt and pepper to taste. It should be a little strong as the taste will lessen when applied to the meat later on. Combine rub ingredients (if desired) and make into a paste (blender or the back side of your knife against a cutting board). Apply rub to meat and place in crock pot (with onions if you wish) and 8oz chicken stock on high until the meat pulls off the bone, roughly 6 hours. (You can also roast this in the oven at 325 for give or take 3 hours). Once cooled, shred meat (plus onions) and pour the salsa over the top, stir to combine. Let sit overnight in the refrigerator to soak up all the delicious juices!
Bring peanut oil to 350 degrees Fahrenheit in the bottom of a thick bottomed, high sided pan. You will need approximately 2.5 inches of oil, enough to come 80% of the way up the taquito when placed into the oil. Adjust your oil amount as needed to fit your chosen pan. To assemble, simply place 3-4 tablespoons of meat into the middle of a tortilla. Wrap one side over and tuck under edge of filling. Finish rolling and place against other taquitos on a plate to wait for a bath in the fryer. Lower taquitos into pan with tongs and hold closed until shell is set. Flip after 2 minutes until all sides are golden brown. Remove from oil, drain excess grease and place on a paper towel covered plate. Immediately roll into Cotija cheese and place on a plate or cookie sheet to cool.
They will keep for 1 week in the refrigerator, 6 months if frozen, just make sure to keep them in an air tight container no matter where they end up and your end result will always be delicious