Pulled Pork Taquitos with Green Chilli Salsa and Pickles
Rich and smoky pork, crunchy corn tortillas, zingy sauces, and bright pickles – this dish has it all! Your secret weapon will be our ready-to-heat sous vide pork. You won’t need the full packet for this dish – either set some aside for hot rolls, or pick up an extra pack of tortillas to make more taquitos.
Ingredients
1 packet Farro Kitchen sous vide smoky pork shoulder
½ cup Tio Pablo chipotle sauce
1 packet Tio Pablo corn tortillas
Neutral oil, for frying
For the green chilli salsa:
1-2 green chillies (de-seeded if you prefer less heat)
½ green capsicum, cored
2 spring onions, sliced
1 Tbsp olive or avocado oil
Juice and zest of 1 lime
For the pickled radish and jalapeño:
1 bunch radishes
1 clove garlic, sliced
1 jalapeño, thinly sliced
¾ cup white wine vinegar
¾ cup water
1 tsp sea salt
1 Tbsp sugar
Method
Cook the pork according to packet directions, making sure to reduce the sauce a little. Shred the meat, combine with its reduced sauce, and add ½ cup of the chipotle sauce. Keep warm.
Brush the corn tortillas with oil on both sides, then stack a few at a time into an unsealed plastic bag and microwave for 20 seconds to soften. Alternatively, you can quickly fry the tortillas in oil –just enough to soften them. Working quickly while the tortillas are still warm (otherwise they can crack and split), add 2-3 tablespoons of pork to each tortilla and roll up. Secure the seam with a toothpick and put onto a tray, seam side down.
Once you’ve prepped all of your taquitos, either deep fry, air fry, or oven bake them:
If deep-frying: Fill a deep frying pan with at least 4cm of oil and heat to 180°C, or use a deep fryer heated to 180°C. Fry the taquitos for 5-7 minutes until golden brown. Drain on paper towels.
If using an air fryer: spray or brush the filled taquitos liberally with oil and cook for 5-7 minutes at 180°C.
If baking in the oven: spray or brush the tops with oil and bake at 180°C for 15-20 minutes.
Serve with our pickles and green chilli salsa, plus your choice of chipotle sauce, aioli, sour cream, guacamole, or fresh coriander.
For the green chilli salsa:
Finely chop the chillies, capsicum, and spring onion. Put half the mix into a mini food processor or blender and blend to a paste. Put into a bowl with the chopped ingredients and add the oil, lime zest, and juice. Season with salt.
For the pickled radish and jalapeño:
Trim the leaves from the radishes, wash and shred. Set aside. Thinly slice the radishes. Mix with the garlic and jalapeño and put into a clean, sterilised jar.
Put the vinegar, water, salt, and sugar in a pan and bring up to a simmer to dissolve the sugar. Pour the hot vinegar over the radishes and leave to cool for at least 30 minutes before using. These can be kept in a sterilised jar and stored in the fridge for up to 2 weeks.