Hellllooooo my blog family! It’s been a long time since I’ve last posted here. Moving to LA was the best thing I’ve done for my career. But, with that came less time for my side hustles and hobbies. I started with FOODBEAST full-time back in June of 2017, which is coincidentally pretty soon after I fell off the blogosphere planet.
But now that I’ve been in my role at FOODBEAST for almost two years, I’ve gotten the hang of my workload, and hope to be posting here more often.
In other news, I have acquired both an Instant Pot and an Air Fryer in the period of time I’ve been idle on this blog, which means my recipes can be a lot more fun!
I’ve been obsessed with cooking large cuts of meat in the Instant Pot because it saves money and also serves as meal prep. These taquitos are my favorite thing to make when I have leftover pulled pork! Plus, they can be made paleo and in the air fryer.
Add a fried egg and you can eat these for breakfast. I mean, you can eat them for breakfast without a fried egg, too. No one is stoppin’ ya!
Level: Easy
Prep Time: 20 minutes
Cook Time: 60 minutes
Cool Time: 20 minutes
Total Time: 1 hour, 40 minutes
Servings: 10-20
Ingredients:
For the pork (adapted from Platings + Pairings)
4-lb. pork shoulder, trimmed of excess fat and cut into 3-4 big chunks
1 Tablespoon kosher salt
1 teaspoon dried basil
1 Tablespoon garlic powder
1 Tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon smoked paprika
2 limes sliced in half
1 cup water
For the taquitos
Tortillas (I used Siete Foods Cassava Tortillas, but you can use any kind)
2 tablespoons avocado oil
salt, to taste
Fried egg, optional
Directions:
- Place pork pieces in the bowl of your Instant Pot. Sprinkle salt, chili powder, garlic powder, dried oregano, dried basil, cumin, ground coriander, and smoked paprika over pork. Rub into pork chunks evenly.
- Squeeze the juice from 2 limes over the pork, place rinds face side down on top of pork. Add 1 cup of water.
- Place lid on Instant Pot and make sure the toggle is on “Sealing.” Press the “Pressure Cook (Manual)” button on your Instant Pot and set cook time to 40 minutes.
- Once pork is done cooking, allow the pressure to release naturally for 15 minutes. Then, move toggle to “Venting” and allow the remaining pressure to vent. Once all pressure is released, open the lid.
- Using tongs, remove the pork chunks to a cutting board or bowl. Using two forks, shred the pork. Place in a bowl and refrigerate until cool. The goal here is to just let some of the fat congeal and some of the juice release from the pork so that the taquitos don’t get soggy.
- Once pork is cooled, it’s time to make the taquitos! Wrap tortillas of choice in a damp paper towel. Microwave for about 30 seconds, so the tortillas become pliable.
- Place a heaping spoonful of pork on a warm tortilla. Wrap into a taquito shape and hold closed with 2-3 toothpicks.
- Place avocado oil and salt in a small bowl. Mix to combine. Using a pastry brush, brush salt & oil mixture over taquitos.
- Place taquitos in air fryer. Set to 350 degrees and cook at 5 minute increments, rotating every 5 minutes, until taquitos are golden brown. Towards the end, you can up the temperature to 400 degrees to get them super crispy. Remove from air fryer and place on a cooling rack until cool enough to eat.
- Optional: top with a fried egg, ricotta cheese, and your favorite hot sauce.
Annie Trimber 