COOK WITH US! Fully Loaded Pork Taquitos from HELLO FRESH!

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Cook with us as we try a Hell Fresh subscription box and cook a recipe of "Fully Loaded Pork Taquitos with Pico de Gallo, Creamy Guacamole & Hot Sauce"! Full Recipe down below.

Recipe:

Fully Loaded Pork Taquitos
with Pico de Gallo, Creamy Guacamole & Hot Sauce
Total Time: 30 minutes
Prep Time: 5 minutes
Cooking difficulty: Medium

Ingredients:
Yellow Onion
Ground Pork (10 oz)
Southwest Spice Blend
Tex-Mex Paste
Flour Tortillas
Mexican Cheese Blend
Lime
Roma Tomato
Sour Cream
Guacamole
Hot Sauce

Not included in your delivery:
Vegetable Oil
Olive Oil
Salt
Pepper
Aluminum Foil
Baking Sheet
Large Pan
Small Bowl
Zester

• •
Adjust rack to middle position and preheat oven to
425 degrees. Line a baking sheet with foil and lightly oil (or spray with nonstick cooking spray). Wash and dry all produce.
Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP.

• •
Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion; cook for 3 minutes.
Add pork*; cook, breaking up meat into pieces, until browned and cooked through and onion is softened, 4-6 minutes. Stir in Southwest Spice, Tex-Mex paste, and 1 / 3 cup water. Simmer until thickened, 2-3 minutes. Turn off heat.

• •
Meanwhile, drizzle tortillas with 1 TBSP olive oil; brush or rub to completely coat.
Place tortillas on a clean work surface. Once pork filling is done, add a heaping 1⁄4 cup filling to one side of each tortilla, then sprinkle with 1 TBSP Mexican cheese. Roll up tortillas, starting with filled sides, to create taquitos. Place seam sides down on prepared sheet.
Bake on middle rack until golden brown and crispy, 8-12 minutes.

• • •
While taquitos bake, finely dice tomato. Zest and quarter lime.
In a small bowl, combine tomato, minced onion, half the lime zest, and a squeeze of lime juice. Season with salt.
In a separate small bowl, combine guacamole, sour cream, remaining lime zest, and a squeeze of lime juice. Season with salt and pepper.
Divide taquitos between plates. Top with pico de gallo, creamy guacamole, and hot sauce. Serve.
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