3 tablespoons vegetable oil
12 3-inch white corn tortillas (large tortillas may be cut down with a biscuit cutter)
1 pound pork butt, diced
1 white onion, diced
4 cloves garlic, chopped
3 jalapenos, seeded and diced
cup tomato paste
cup red wine vinegar
cup chopped cilantro
1 cup mayonniase-based slaw
1 cup grated caciotta or Monterey Jack cheese
Heat oil in deep skillet over high heat. Fry each tortilla round for 3 to 4 seconds on each side, remove, and drain on paper towels. Cover with a towel to keep from drying out.
In the same oil, cook the pork for 8 to 10 minutes over medium heat, or until pork is just starting to brown. Remove from heat, drain fat, and return to pan, boosting heat to medium high. Add onion, garlic, and jalapenos, cooking 3 to 4 minutes, stirring occasionally. Add tomato paste and vinegar, cook an additional 5 to 6 minutes or until liquid starts to thicken. Stir in cilantro, season with salt, and remove from heat. Divide the picadillo into the tortillas and top with slaw and cheese.
Yield: 12 taquitos
Source: The Texas Cowboy Kitchen by Grady Spears with June Naylor