Especials del Sudoeste
Southwest Specialties
Taquitos De Puerco O Pollo
Small Tacos with Pork or Chicken
Tacos date from the early Indian civilizations.
They are now enjoyed everywhere in Mexico.
It is said that the taquero,
the man who sells tacos,
is always the first to arrive
at any spectacle.
1 lb. boneless cubed pork or chicken 3 black peppercorns 1 clove garlic, peeled salt 4 cups water 3 tablespoons chopped cilantro (coriander) 1 onion, chopped 20 corn tortillas oil for fryingPlace the meat, peppercorns,
garlic and 1 teaspoon
salt in a saucepan,
add the water and bring to a boil.
Lower the heat
so that the mixture simmers and cook,
covered, for 35 minutes
or until tender.
Let cool and shred the meat.
Mix the cilantro with the chopped onion
and season with a little salt.
Add the shredded meat to this mixture.
Place a large spoonful
of the meat mixture in the
center of each tortilla,
roll and secure with toothpicks.
Heat 1/2 inch oil in a skillet,
add the taquitos and fry
until they are golden brown.
Remove toothpicks and serve
accompanied by
guacamole and salsa