Chipotle Pork Taquitos

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Steps

• Step 1

  Set a deep, heavy-duty pot filled no more than halfway with oil on the Traeger Induction cooktop or on the stove. Clip a deep fry thermometer to the pot and heat the oil over medium heat to between 350°F and 375°F. Place a cooling rack over a sided baking sheet.

  Ingredients

  •  Canola oil, for frying

• Step 2

  Meanwhile, make the taquitos, Whisk the corn starch with ¼ cup water to make a slurry. For each taquito, brush the top edge of a corn tortilla with the corn starch slurry. Add a couple tablespoons of the pork and roll up tightly in the corn tortilla, pressing on the seam to seal.

  Ingredients

  • 1 Tablespoon corn starch

  • 12  corn tortillas, 6"

  •  Leftover pulled pork, preferably from our Chipotle Pork Butt

• Step 3

  Working in small batches, fry the taquitos until crispy and golden brown, 1½ to 2 minutes. Carefully transfer the cooked taquitos to the rack to drain and cool slightly.

• Step 4

  Serve the taquitos with your favorite dipping sauce and lime wedges, if desired. If you like, drizzle the crema over them and sprinkle with fresh cilantro. Enjoy!

  Ingredients

  •  Dipping sauce, such as salsa

  •  Lime wedges

  •  Crema or sour cream mixed with a little lime juice (optional)

  •  Fresh cilantro (optional)