I am a stay-at-home mom. But since the last of our five children started kindergarten this past fall, I joke that between the hours of eight and three while they are at school, I am simply a mom who stays home. It took some time getting used to the empty house and it just being me during the weekdays. I've been home with, at least, one child for lots and lots of years. But, I've come to relish those hours now since it allows me to get a lot of housework done, to work freely on the blog, to catch a nap if desired and it allows my brain some peace - all without any interruptions. (Is that too selfish sounding?)
My hectic times seem to be more in the afternoon due to activities and such that my kids participate in. Throughout the year, they are involved in band, community theater, sports, quiz bowl, student council and art club - oh my! Then, of course, there are all those doctor appointments - yesterday we hit the eye doctor and the dentist all in one afternoon. Today we had art club after school ... followed by two student-led parent/teacher conferences.
So, I'm a mom who utilizes my slow cooker a ton! I get the kids on the bus a little after seven each morning, then I can focus on getting something going in the slow cooker once they take off for the day. It's a must-have kitchen appliance for me ... since I know that I am not home several days a week during the afternoon to slip away to the kitchen to cook.
I made a large batch of my Slow Cooker Mexican Shredded Pork with these taquitos in mind. The recipe for the shredded pork makes a big batch, so I'm, also, able to portion the meat out and freeze some for a quick weeknight dinner option on another night.
I've made taquitos before, but decided to combine my method with a recently-published recipe for taquitos from a fellow blogger, Riches to Rags by Dori. These were a winner in our house.
Yields 10 taquitos.
2 cups (or so) of Slow Cooker Mexican Shredded Pork (See recipe HERE)
10 soft corn tortillas
4 tablespoons canola or vegetable oil
10 tablespoons (almost one cup) shredded cheese (I use a fiesta blend or Colby-jack)
Accompaniments: guacamole, sour cream, salsa, cilantro, red onions, lettuce, tomatoes, lime wedges (per your preference)
Preheat oven to 375 degrees.
If you made the pork in advance (recipe HERE), make sure that your pork is reheated. Set aside.
Begin by heating the oil in a skillet or wok over medium heat.
Place one corn tortilla into the oil and lightly cook on each side for about 20 - 30 seconds. You are not looking to fry it crisp. You only need to soften the tortilla so that it is pliable. Remove from skillet and blot with paper towel on both sides to remove excess oil. (There will still be some oil coating the tortilla. This is needed to help with crisping when baked.) Set tortilla aside on a plate. Repeat with the remaining tortillas. (Add in more oil, if needed.)
Once all of the tortillas are softened in oil, lay one out on a clean work surface and place about 2 - 3 tablespoons of the pork in a line across the tortilla. (A slotted spoon works best if your pork has any amount of liquid.) Do this not quite in the middle of the tortilla, but not all of the way to the edge either. Top with about 1 tablespoon of the shredded cheese.
Roll tortilla tightly and place seam-side down into a 9 x 13 baking dish. Repeat with the remaining tortillas.
Bake for 15 - 20 minutes or until the they become slightly crisp and just begin to turn brown around the edges.
Remove from oven and transfer taquitos to a paper towel-line plate. Allow to rest there for a couple of minutes.
Serve with any of the suggested accompaniments/toppings listed above.