Apparently there's some sort of sporting event this weekend?
Although I was a cheerleader for many, many years (seriously), I'll go ahead and admit I'm not all that into football. So, unless Tom Brady and the boys are involved, I really can't be bothered to get all that into it.
But this Sunday is about so much more than yards and downs and spandex pants and all that. It's about more glorious things.
Like friends.
And beer.
And food.
Which I am always interested in.

In the past few weeks, I've used the upcoming epic Sunday Funday as an excuse to play in the kitchen with all things snackable. First up are these taquitos, which are, in my humble opinion, the perfect game day treat. I made the pork overnight in the slow cooker the night before, so these came together pretty quick the next day. The best part is you can fry the tortillas, assemble the taquitos, and then easily pop them in the oven immediately, or at your game day destination. Pack a jar of dipping sauce and tote along a variety pack of beers, and you're immediately the game day MVP. Better start working on your end zone dance.

Or don't.
You look like an asshole.

Stick to cooking stuff, alright?
Start with these.



Chipotle Pork Taquitos
Makes 12-14 Taquitos
6-8 hours hands off, ~10 mins prep, ~25 mins cook

What They're Made of, Taquitos:

• 2.5 lbs or so pork shoulder ribs or "country ribs"
• 1/2 Tbsp each of cumin, chili powder, and adobo seasoning
• 2 tsp salt
• 1 tsp pepper
• 1 chipotle pepper in adobo sauce, minced, plus 1 Tbsp or so of the adobo sauce
• 1.5 cups chicken broth
• 3 shallots, diced
• 3 cloves garlic, minced
• Cup or so crumbled cotija cheese 
• Corn tortillas
• Vegetable oil, for frying

What it's Made of, Herb Citrus Dip:

• Couple handfuls or so each: cilantro, flat leaf parsley, argula
• 1/4 cup reduced fat Greek yogurt
• 1/8 cup sour cream
• 2 Tbsp mayo
• Juice of 1/2 a lime, plus a bit of zest
• Juice of 1/2 a lemon, plus a bit of zest
• Salt and pepper, to taste

• Combine all spices, then thoroughly rub pork ribs with mixture and place in slow cooker
• Stir diced chipotle peppers and adobo sauce into chicken broth, then pour into slow cooker over meat
• Toss in shallots and garlic
• Cover and cook on low setting for 6-8 hours, until pork is completely tender and can be shredded with a pork
• When pork is fully cooked, heat vegetable oil over high heat in a shallow fry pan
• Preheat oven to 350, if cooking these immediately
• Fry corn tortillas for about five seconds per side, just to make them pliable (we tried skipping this step and the tortillas immediately broke upon rolling into shape)
• Remove meat/chipotles/shallot/garlic from slow cooker, draining slightly if needed (you don't want it to make the tortillas soggy)
• Line a baking sheet with aluminum foil and spray lightly with cooking spray
• Shred pork thoroughly in a bowl, then arrange a work station (atop your dryer, if you're me, apparently) with shredded pork, cheese, flash fried tortillas and your baking sheet
• Place 2-3 spoonfuls pork in the center of tortilla, top with a handful or so of cheese, then carefully and tightly roll into a cylinder
• Place the taquito seam-side-down onto your greased baking sheet
• Repeat until you run out of meat, tortillas, or patience
• Quickly spray the tops of the taquitos again with cooking spray and bake until golden brown and crunchy, about 20-25 minutes
• While the taquitos bake, make the dipping sauce by placing all of the dip ingredients together in a food processor or blender and pulsing until smooth (real tough, MVP. You can do it.)
• Remove taquitos from oven, allow to cool, serve with dipping sauce
• Alright, fine. Do your end zone dance.  

Note: I also made a batch of these days later with shredded rotisserie chicken, blue cheese and buffalo sauce. They were also quite delicious!










What're you making this weekend?