10 corn tortillas
2 quarts oil for frying
1 pound pulled pork
1 cup Mexican cheese blend shredded
1 can (4 ounces) diced green chilis
1/2 cup salsa
1/4 cup fresh cilantro chopped
1 tablespoon lime juice
1 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
freshly ground black pepper to taste
chipotle ranch dressing, BBQ sauce or your preferred dipping sauce
In a large skillet over medium heat combine chilis, salsa and cilantro. Add lime juice, black pepper, cumin, chili powder, onion powder and cayenne pepper and stir to combine.
Add pulled pork and cheese and stir until cheese is melted.
Wrap your stack of tortillas in a damp paper towel or damp dish towel, place them on a plate and microwave them for 2 minutes. This will prevent them from cracking and falling apart as you roll your taquitos.
Take your tortillas one by one and spoon 1/10th of your taquito filling onto the lower third of each tortilla, roll tightly and secure with toothpicks.
Heat oil in deep fryer or heavy skillet to 375°F.
Fry your taquitos in batches for 1 minute or until golden brown.
Drain on paper towels and serve with chipotle ranch dressing, BBQ sauce or your preferred dipping sauce.