It’s the end of the week, and I need a dish to use up the rest of this pork butt. The ripe avocados on the kitchen sill are also screaming to be devoured. Not to mention it’s Thursday (the ultimate day to enjoy a margarita) – so something with a Mexican flare is definitely a must! Mexican Night is always a good way to use up leftover meat. Pot roast, grilled chicken, pork butt….all can be quickly and easily refabbed into an awesome weeknight meal.
We tend to shy away from corn tortillas. Not because I don’t like them….but because the first time I made them for The Man, I made an awful dish. I had never bought soft corn tortillas before, and I pretty much just treated them like flour tortillas – big mistake. Soft corn tortillas have a nasty raw corn taste. They have to be
cooked fried for them to be palatable. Ever since that one snafu, The Man has vetoed the use of corn tortillas in his dinner plans. But today, I convinced him it was me – not them. We’ll see how round 2 goes!
- 2 C. cooked pork (substitute chicken or beef)
- 6 Oz. beer (any lager, or light beer)
- 1/2 C. water
- 1/4 c. salsa
- 1 tsp. cumin
- 1 T. cilantro, chopped
- salt and pepper to taste
- 8 corn tortillas
- 8 Oz. shredded cheese
- Canola oil
In a saute pan, combine meat, beer, salsa, and cumin. Bring to a simmer, reduce to low, and cook until meat is in small shreds. Remove from heat and drain any excess liquid. Fold in cilantro
For assembly : Heat tortillas in the microwave until pliable (about 30 seconds). Working one tortilla at a time, place 1 ounce of cheese and 1/8 of meat onto bottom half of tortilla. Roll taquito tightly. Place seam side down in a greased baking dish. Repeat until all 8 taquitos are rolled. If tortillas start to break, reheat them.
Lightly brush each taquito with canola oil. Bake in a 400F oven for 25 – 30 minutes or until crispy and starting to brown.
Serve Taquitos with Mexican Rice, Guacamole, salsa and sour cream.
- 1 C. white rice
- 1 T. butter
- 1/4 C. salsa
- 1 C. chicken stock
- 3/4 C. water
- 1/2 lime
- 1/4 tsp. salt
- 1/4 tsp. pepper
In a medium pot, melt butter. Saute rice in butter over medium heat for 5 minutes. Add in all remaining ingredients. Bring to a boil. Stir, cover, reduce heat to low and cook for 15 minutes. Remove rice from heat and allow to sit for 10 minutes. Remove lid and fluff rice with a fork.
- 2 ripe avocados
- Juice of 1 lime
- 1 garlic clove, minced
- 1/2 tsp. salt
- 1/4 tsp. Tabasco Sauce
- 1/4 tsp. pepper
Slice avocados in half. Remove seed and scoop flesh out with a spoon. Add remaining ingredients, mash/mix avocado with a fork. Serve immediately.
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