RECIPE: Ground Pork and Chile Taquitos

Ground pork is the ideal filling for these crispy, crunchy, savory, utterly crave-worthy taquitos. Spiced with chiles and herbs, the pork's rich meatiness is surrounded with a fried-to-perfection tortilla. Dip these in your favorite sauce and pair with fresh cilantro, tomato and crema.

Pair with: Fruity white wine, like Fence Stile Winery’s Vidal Blanc

Recipe by: Catherine Neville 

  • Grapeseed oil

  • 1 lb ground pork

  • ½ small onion, diced

  • 2 serrano chiles, diced (seeded if you wish)

  • 1 tsp ground cumin

  • 2 tsp dried oregano 

  • Salt and pepper to taste

  • ½ cup shredded chihuahua cheese

  • 10 Yoli corn tortillas

  • Neutral oil for frying

  • Fresh cilantro, lettuce leaves, chopped tomato, fresh onion, guacamole, salsa and crema to serve

| Preparation | In a large skillet, add a swirl of grapeseed oil over medium heat. When hot, add onion and saute until slightly softened, then add in ground pork and stir, breaking up the meat. Add chiles, spices and salt and pepper to taste. Saute until pork is cooked through and vegetables are tender. Taste and adjust spicing and then spoon pork mixture into a bowl. Fold in cheese while pork is hot. 

Clean skillet and add ¼- to ½-inch neutral oil. Heat on medium until a bit of filling dropped in begins to bubble. Soften tortillas by warming in the microwave, wrapped in a towel. Take a bit of pork filling and tightly wrap tortilla -- place each filled tortilla seam-side down on a platter. When oil is hot, fry taquitos in batches, beginning seam-side down, until golden brown on all sides. Remove to towels to drain and place on a platter, keeping warm in a low oven if you wish. 

Serve with accompaniments. Eat the taquitos as they are or take inspiration from Vietnamese spring rolls and wrap the taquitos in lettuce with cilantro, tomato and onion and dip in guac, salsa or crema for a fresh crunch to go with the savory fried pork-filled tortilla. 

Catherine Neville