Ingredients:
1 wild hog roast
24-36 Corn tortillas
1 cup water
2-3 garlic cloves
1 small sliced onion
½ teaspoon salt
½ teaspoon black pepper
Cooking oil
1 cooking bag (optional)
1. Place roast in crock pot or cooking bag.
2. For a crock pot place roast in bottom and add about a cup of water, a couple cloves of garlic, salt, pepper and 1(small) sliced onion. Place lid on and let cook on low heat over night or about 6 to 7 hours. Cooking bag works well also same ingredient's only cook in the oven at 350 degrees for about 2 to 3 hours.
3. After the meat is cooked shred it using a fork (go with the grain) and place in a bowl. Do this while meat is still warm it shreds very easy.
4. Use warmed corn tortillas (they won't crack when rolling) and place pieces of meat lengthwise, then roll them up and use a toothpick to hold them closed.
5. Use a frying pan with about a eight inch of cooking oil (on medium high) and fry taquitos till crispy or lightly browned. Then place on a stack of paper towels (4 or 5) to soak up any extra oil. Remove toothpicks.
As your cooking you might have to add more oil after each batch.
6. Serve with guacamole, Spanish rice and refried beans
1 wild hog roast
24-36 Corn tortillas
1 cup water
2-3 garlic cloves
1 small sliced onion
½ teaspoon salt
½ teaspoon black pepper
Cooking oil
1 cooking bag (optional)
1. Place roast in crock pot or cooking bag.
2. For a crock pot place roast in bottom and add about a cup of water, a couple cloves of garlic, salt, pepper and 1(small) sliced onion. Place lid on and let cook on low heat over night or about 6 to 7 hours. Cooking bag works well also same ingredient's only cook in the oven at 350 degrees for about 2 to 3 hours.
3. After the meat is cooked shred it using a fork (go with the grain) and place in a bowl. Do this while meat is still warm it shreds very easy.
4. Use warmed corn tortillas (they won't crack when rolling) and place pieces of meat lengthwise, then roll them up and use a toothpick to hold them closed.
5. Use a frying pan with about a eight inch of cooking oil (on medium high) and fry taquitos till crispy or lightly browned. Then place on a stack of paper towels (4 or 5) to soak up any extra oil. Remove toothpicks.
As your cooking you might have to add more oil after each batch.
6. Serve with guacamole, Spanish rice and refried beans