Pork Taquitos
with Zesty Guacamole
Taquitos are a traditional Mexican street food that are typically deep fried. We’ve baked ours instead for a healthy twist! They crisp beautifully in the oven while the cheesy centre melts.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
6 unit
Flour Tortillas
(Contains Sulphites, Wheat)
1 tbsp
Enchilada Spice Blend
(Contains Sulphites)
3 tbsp
Guacamole
1 unit
Lime
190 g
Tomato
2 tbsp
Tomato Sauce Base
3 tbsp
Sour Cream
(Contains Milk)
50 g
Shallot
½ cup
Monterey Jack Cheese, shredded
(Contains Milk)
Not included in your delivery
1.5 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then mince shallot. Cut tomato into 1/4-inch pieces.Zest, then juice half the lime. Cut remaining lime into wedges. Combine tomatoes, shallots, lime zest, 1 tsp (2 tsp) lime juice and 1/2 tsp (1 tsp) sugar in a small bowl. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat.
Add Enchilada Spice Blend. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.Add tomato sauce base and 1/4 cup (1/2 cup) water to the pan with pork. Stir to combine.
On a clean surface, arrange tortillas. Using a slotted spoon, divide pork mixture down the middle of each tortilla. Sprinkle cheese over top.Roll tortillas tightly over filling, then arrange taquitos on a parchment-lined baking sheet, seam-side down. Brush taquitos with 1 tbsp (2 tbsp) oil.Bake in the middle of the oven, until golden-brown, 6-8 min.
Divide taquitos between plates. Dollop with guacamole, sour cream and tomato salsa.Squeeze a lime wedge over top, if desired.
