MEXICAN PORK TAQUITOS

1/2 cup onions diced
1 1/2 tbsp. vegetable oil
1/2 lb. cooked pork shredded
2 to 3 Serrano chilies minced
1 large tomato peeled, seeded and chopped
10 to 12 Mission Corn Tortillas
vegetable oil
Guacamole (for dipping)

Saute onion in oil until soft.

Stir in shredded pork and chilies; cook until meat is hot.

Stir in tomato, cook 1 minute.

Brush tortillas lightly with vegetable oil. Heat in microwave or in oven.

Place 1 tablespoon filling in a narrow strip 1-inch from the edge of each tortilla. Roll up tightly. Fasten in center with a wooden pick.

Pour oil 1/2 inch deep into a medium skillet. Oil must be hot enough for tacos to sizzle when you place them into the skillet. Fry several Taquitos at a time until crisp. Drain on paper towels. Remove wooden picks.

Serve immediately with guacamole for dipping. Taquitos may be cut in half for easier dipping.

TO FREEZE:
Refrigerate Taquitos about 1 hour after frying. Wrap 10-12 Taquitos in heavy foil or freezer wrap. Store in freezer and use within 2 months.

TO SERVE FROZEN TAQUITOS:
Remove from freezer, unwrap and place in a baking dish. Cover lightly with foil. Bake in preheated 350 degree F oven 20-30 minutes, or until heated through.

Servings: 10-12
Source: Mission Foods