Pork Taquitos

Ingredients

• 1 medium onion, finely chopped
• 1 tablespoon canola oil
• 2 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 2 cups shredded cooked pork
• 1 cup shredded Mexican cheese blend
• 1/4 cup minced fresh cilantro
• 1/4 cup salsa verde
• 1 tablespoon lime juice
• 12 corn tortillas (6 inches), warmed

Optional: Sour cream, guacamole, pico de gallo and additional salsa verde

Directions

• Heat the skillet and add oil, sauté the onion until is tender, Stir in garlic, cumin, oregano, chili powder, and cayenne; stir 1 minute more. Now it is time to add the pork, the cheese, the cilantro, the salsa and the lime juice. Should be cooked and stirred until the cheese has melted.
  
  Put 2 tablespoons of the filling in the center of the lower third of each tortilla. Roll up tightly. Secure with toothpicks. Lay taquitos on a greased baking sheet. A batch must be baked for eight minutes in a preheated 400-degree oven. Cool with wire rack. Discard toothpicks. Optional toppings may be added before serving:

  Can you freeze Pork Taquitos?

  Place cooled taquitos on a waxed paper-lined 15x10x1-in. baking sheet; freeze until firm. Transfer to an airtight container; freeze for up to 3 months. To use frozen taquitos, arrange desired number in a single layer on a greased baking sheet. Bake at 400° for 12-15 minutes or until golden brown. Cool and serve with optional toppings as desired.

  Nutrition Facts

  1 taquito: 155 calories, 7g fat (2g saturated fat), 29mg cholesterol, 118mg sodium, 13g carbohydrate (1g sugars, 2g fiber), 10g protein.