Fully Loaded Pork Taquitos

🥘 Ingredients

• Mexican cheese blend
  1 c
• Roma tomato
  2 unit
• Southwest Spice Blend
  2 tbsp
• Tex-Mex paste
  2 unit
• flour tortillas
  12 unit
• ground pork
  20 oz
• guacamole
  1/2 c
• hot sauce
  2 tsp
• lime
  1 unit
• olive oil
  2 tbsp
• salt
• sour cream
  1/2 c
• vegetable oil
  1 tbsp
• yellow onion
  2 unit

🍳 Cookware

• baking sheet
• large pan
• small bowl
• small bowl

1. 

   1

   Preheat oven to 425 degrees. Adjust rack to middle position. Line a baking sheet with foil and lightly oil with vegetable oil (or spray with nonstick cooking spray). Wash and dry all produce. Halve, peel, and thinly slice yellow onion ; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings).

   vegetable oil: 1 tbsp, yellow onion: 2 unit
2. 

   2

   Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion; cook for ⏱️ 3 minutes . Add ground pork ; cook, breaking up meat into pieces, until pork is browned and cooked through and onion is softened, 4-6 minutes. Stir in Southwest Spice Blend , Tex-Mex paste , and 1/3 cup water (1/2 cup for 4 servings). Simmer until thickened, 2-3 minutes. Turn off heat.

   ground pork: 20 oz, Southwest Spice Blend: 2 tbsp, Tex-Mex paste: 2 unit
3. 

   3

   Meanwhile, drizzle flour tortillas with olive oil (1 TBSP for 2 servings or 2 TBSP for 4 servings); brush or rub to completely coat. Place tortillas on a clean work surface. Once pork filling is done, add a heaping 1/4 filling to one side of each tortilla, then sprinkle each with Mexican cheese blend (1 TBSP per tortilla). Roll up tortillas, starting with filled sides, to create taquitos. Place seam sides down on prepared sheet. Make sure the taquitos are snug on the sheet so they do not unroll. Bake on middle rack until golden brown and crispy, 8-12 minutes.

   flour tortillas: 12 unit, olive oil: 2 tbsp, Mexican cheese blend: 1 c
4. 

   4

   While taquitos bake, finely dice Roma tomato . Zest and quarter lime . In a small bowl , combine tomato, minced onion, half the lime zest, and a squeeze of lime juice. Season with salt . In a separate small bowl , combine guacamole , sour cream , remaining lime zest, and a squeeze of lime juice. Season with salt and pepper. Divide taquitos between plates. Top with pico de gallo, creamy guacamole, and hot sauce . Serve.

   Roma tomato: 2 unit, lime: 1 unit, salt, guacamole: 1/2 c, sour cream: 1/2 c, hot sauce: 2 tsp