I LOVE sweet and spicy food. May be my favorite food combination. And this recipe fits the bill.
My family loves taquitos and I seem to make these quite often. They are quite easy to make, as the crockpot does most of the work. Try them today.
Honey Chipotle Taquitos
2 lb bone-in pork roast
7 oz can of chipotles in adobo
4 oz can of diced, roasted green chilies
3 TBSP honey
1 TBSP Kosher salt
1/2 TBSP ground black pepper
1/4 c water
1/2 c sour cream
20 corn tortillas
2 c shredded cheddar cheese
In a crock pot, place the roast, and turn the heat to HIGH. Dice two chipotles and 2 TBSP of adobo sauce and smear onto the roast. Pour roasted chilies, honey, salt and water into the crock pot. Cook roast for 4-6 hours. The longer you let the roast cook, the more tender it will be. After at least 4 hours, take the roast out and shred it with two forks. Add the sour cream to the cooking liquid in the crock pot and stir until incorporated. Add the shredded pork back into the crockpot and turn it to LOW.
Preheat oven to 425 degrees F.
In a non-stick skillet, heat up 1 tsp of oil over medium heat. Soften the corn tortillas for 20-30 seconds a side, or until pliable.
Once your tortillas are softened, fill the center of each one with about 2 TBSP of pork, and sprinkle with about 1 TBSP of cheese. Don't overfill or you will split the taquitos when you roll them.
Roll the taquitos and place them seam side down onto a greased cookie sheet. Bake for 20-25 minutes, or until the edges of the tortilla are slightly browned.
Serve with salsa, sour cream or guacamole.
TIP: If you don't own a crockpot, bake the roast in a large, oven safe pan, covered in foil, at 350 degrees F for the same amount of time.