"Carnita Taquitos"
- 4 lb Pork Shoulder
- 4 cups Chicken Broth Low Sodium (hot)
- 2 tablespoons Cumin
- 2 tablespoons Garlic Powder
- 2 tablespoons Onion Powder
- 1 tablespoon Chile Powder
- 2 teaspoons Ground Coriander
- 1 teaspoon Ground Black Pepper
- 1 Lime (extract juice)
- 1/4 teaspoon Salt
- 1/2 bunch Cilantro
- Corn Tortillas
Add hot chicken broth to Crock Pot. Add spices and lime juice to crock pot and and mix well into chicken broth. Add pork shoulder to crock pot. Add cilantro to pork 1 hour prior to being completed, for extra flavor. Cover and cook on high for 6-6 1/2 hours. Remove the meat carefully from crock pot and lay out on a cookie sheet. Separate the fat (discard) from the meat and shred pork w/ a fork. Spread out on cookie sheet and pour some of the juices from crock pot over the meat. Bake in the oven at 450 degrees for about 20-25 minutes until meat is brown and crispy.
Heat Tortillas (no more then 6-8 at a time) in a damp paper towel and microwave for 35 seconds (this will make the tortillas easy to work with). Add a large tablespoon of pork filling to the tortilla then roll into a flute like shape; place into heated oil seam side down and fry until golden brown about 2-3 minutes. Place on paper towel to drain.
"Spicy Guacamole"
- 3 Avocados (halved & seeded)
- 1 Lime (juiced)
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Cayenne Pepper
- 1/2 Onion (diced)
- 2 Roma Tomato's (seeded & diced)
- 1 Serrano Chile (seeded if you want less heat & diced)
- 2 tablespoon Cilantro (chopped)
In a large bowl place the scooped avocado and lime juice, toss to coat. Using a fork add the salt, cumin, cayenne pepper, and mash together. Add in the onions, tomatoes, serrano chile, cilantro, cover and place in refrigerator for 30 minutes until ready to serve.
Comments