Taquitos With Pork Picadillo

Ingredients

• 1 pound fatty pork cooked chopped
• 60 2-inch corn tortillas 
• 0.3 cup cilantro leaves fresh chopped
• 4  garlic cloves minced
• 3  jalapeño peppers seeded chopped
• 4 ounces monterrey jack cheese shredded
• 1 medium onion chopped
• 1 teaspoon pepper 
• 0.3 cup red wine vinegar 
• 0.5 teaspoon salt 
• 0.3 cup tomato paste 
• 2 tablespoons vegetable oil divided
• 8 servings vegetable oil 

Equipment

• frying pan
• paper towels

Directions

1. Heat corn tortillas according to package directions.
2. Cut tortillas into circles with a 3-inch cutter. Put tortilla circles on a plate, and cover with a towel; set aside.
3. Cook pork in a large nonstick skillet in 1 tablespoon hot vegetable oil over medium heat 5 minutes or until lightly browned, stirring constantly.
4. Remove pork from pan, and drain on paper towels. Wipe skillet clean.
5. Saut onion, garlic, and peppers in remaining 1 tablespoon hot oil over medium-high heat 3 to 4 minutes or until onion is tender. Stir in pork, tomato paste, vinegar, pepper, and salt; cook, stirring occasionally, 2 to 3 minutes.
6. Remove from heat, and stir in cilantro.
7. Spoon 2 tablespoons pork mixture evenly down center of each tortilla circle; top evenly with cheese.
8. Roll up, and secure with a wooden pick.
9. Pour vegetable oil to depth of 1 1/2 inches into a large heavy skillet. Fry taquitos, in batches, in hot oil (35
10. over medium-high heat 1 to 2 minutes or until golden brown.
11. Remove wooden picks, and serve immediately.
12. *1 pound of chopped or shredded pork (without sauce) from your favorite barbecue restaurant can be used.