Pumpkin & Pork Taquitos
Recipe courtesy of Tiffani Thiessen
- 2 pounds boneless pork shoulder
- 2 tablespoons Kosher salt, plus more to taste
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 2 tablespoons vegetable oil, plus more for frying
- 1 large red onion, peeled and quartered
- 1 serrano chile, sliced in half
- 4 cloves garlic
- 1/4 bunch cilantro stems and leaves
- 1 bottle Mexican lager
- 2 cups chicken or vegetable stock
- 1 15-ounce can pure pumpkin puree
- 20-25 corn tortillas
- Sour cream, to serve
- Salsa, to serve
- Guacamole, to serve
- Shredded iceberg lettuce, to serve
In a small bowl combine the ground coriander, cumin, and salt. Rub the spice mixture all over the pork shoulder.
In a medium Dutch oven over medium heat, add the oil. When the oil shimmers, add the pork butt and sear on all sides until caramelized. Remove the pork butt from the Dutch oven and add in the onion, chile and garlic. Saute for about 3-4 minutes, or until softened and browned. Deglaze the pan with the lager and stock. Add the pork shoulder back into the pot along with the cilantro and bring the mixture to a boil. Reduce to a simmer, cover partially with a lid and continue to simmer until the pork shoulder is fork tender, about 1 ½ hours. Remove the pork to a baking sheet to cool and then bring the remaining liquid to a boil, continue to boil until the sauce has reduced to about 4 cups. Remove from heat and strain into a bowl.
Shred the pork shoulder into small pieces. Stir in the pumpkin puree and about ½ cup of the reduced cooking liquid. Season the mixture with salt to taste.
In a shallow saute pan heat about ½ inch of oil to 350 degrees F. Wrap the tortillas in a damp clean towel or paper towels and microwave for 30 seconds. Add a few tablespoons of the shredded pork mixture into the middle of the tortillas, spreading it about ½ inch from the top and bottom edge and then roll into a cigar like shape. Add the taquito into the oil, seam side down and fry for about 1-2 minutes or until sealed and golden brown, turn and cook another 1-2 minutes or until the entire taquito is golden brown. Remove to a paper towel lined sheet tray and season with salt. Repeat with the remaining filling and tortillas, cooking the taquitos in batches.
Serve the taquitos with salsa, sour cream, shredded lettuce, and guacamole or any other of your favorite toppings.
Makes about 20-25 taquitos
Photography by Rebecca Sanabria