Pulled pork taquitos with avocado crema
These beer-braised pulled pork taquitos are served with refreshing and silky avocado crema, for the ultimate flavor. These can be enjoyed as a lunch or snacked on.
Equipment
- Food processor or blender
Ingredients
- 1 kg pork shoulder cut into large pieces
- 2 tsp salt
- 1 tsp black pepper
- 2 tsp paprika
- 3 tbsp olive oil
- 2 tbsp chipotle paste
- 350 ml Mexican beer
- 150 g tomato paste
- 300 ml water
Avocado crema
- 2 avocados
- Juice of 1 lime
- 100 g greek yogurt
- 4 tbsp extra virgin olive oil
- Bunch of fresh cilantro
- ½ tsp cumin
- ½ tsp salt
Taquitos
- 200 g grated cheddar
- 16 small tortillas
- 1 roasted corn on the cob for serving
- Limes for serving
Instructions
- Rub your pork shoulder with olive oil and dry spices (salt, pepper, paprika)
- Heat a large pot or dutch oven on medium-high and sear the meat from all sides until brown, about 5-7 minutes
- Then add the beer, water, tomato paste, and chipotle paste
- Turn the heat to medium-low and let braise under the lid for 60-120 minutes
- Remove from heat and let cool at least 20 minutes before shredding
- To make the avocado crema, blitz it in the food processor or blender until smooth
- Preheat oven to 220 C
- Mix the cheese with the meat
- Place a couple of tablespoons of the meat and cheese filling on a tortilla, roll, and place on a sheet pan
- Brush with oil
- Bake for 7 minutes from each side
- Serve the taquitos with the avocado crema and the grilled corn, squeeze some fresh lime on each when eating
Notes
You can add any more topping you want, like pickled veggies, coriander, fresh cheese, etc.