Fully Loaded Pork Taquitos

This recipe is from the "Hello Fresh" food delivery kit. A quick restaurant quality taste. I added black beans to the ground pork to make more filling and to add additional flavor.  You can leave out the black beans if you prefer.

1 medium onion

20 oz Ground Pork

1 or 2 cans, drained and rinsed black beans (optional)

2 Roma Tomatoes

2 tsp Hot Sauce

1 lime

8 TBS Guacamole

1 Cup Mexican Cheese Blend

12 Tortillas (if you add black beans, you will need more tortillas)

6 TBS Sour Cream

Southwest Spice Blend:

1 TBS Garlic Powder

1/2 TBS Cumin

1/2 TBS Chili Powder

Tex-Mex Paste:

1 tsp Tomato Paste

1/2 tsp salt

1/2 tsp sugar

1 tsp cocoa powder

2 TBS liquid from a can of chipotles in adobo sauce

Preheat oven to 425F.  Line a baking sheet with foil and lightly oil (or spray with cooking spray).

Halve, peel and thinly slice onion.  Mince a few slices until you have 2 TBS.

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. Add black beans if using.

Stir in Southwest Spice Blend ingredients and the Tex-Mex paste ingredients and 1/2 cup water. Simmer until thickened, 2-3 minutes.  Turn off heat.

Meanwhile, drizzle tortillas with 2 TBS olive oil.  Brush or rub to completely coat on both sides.

Place tortillas on a clean work surface.  Once pork filing is done, add a heaping 1/4 cup filling to one side of each tortilla, then sprinkle each with 1 TBS Mexican Cheese Blend.  Roll up tortillas starting with filled sides, to create taquitos.  Place seam sides down on prepared sheet.  Make sure the taquitos are snug on the sheet - this will prevent them from unrolling.  

Bake on middle rack until golden brown and crispy, 8-12 minutes. (If you prefer, you can also bake these in the Air Fryer at 360F for 10 minutes).

While taquitos bake, finely dice tomatoes.  Zest and quarter the lime.

To make Pico de Gallo, in a small bowl, combine tomatoes, minced onion, half the lime zest and a squeeze of lime juice. Season with salt.

In a separate small bowl, combine guacamole, sour cream, remaining lime zest and a squeeze of lime juice.  Season with salt and pepper.

Divide taquitos between 4 plates. Top with creamy guacamole, Pico de Gallo and hot sauce. 

Serve.

Option:  Add 1 or 2 cans of Black Beans (drained and rinsed) to the meat.  This will make 2-4 additional Taquitos.

Serves:  4 

Source:  Hello Fresh

Kimberly