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2 lb pork shoulder
1/2 Jar Patricia Quintana Chile Ancho & Plum Sauce
Corn tortillas strips
Optional toppings:
1/2 iceberg lettuce, chopped
1 avocado, sliced
1/2 cup Mexican Cheese blend
Sour cream
Patricia Quintana Roasted Tomato & Jalapeño Salsa
Patricia Quintana Jalapeño Salsa
PREP: 10 mins
COOK: 20 Mins
SERVINGS: 4
Marinate pork with Patricia Quintana Chile Ancho & Plum Sauce and season with salt and pepper. Refrigerate for 15 to 20 minutes.
Place meat in Instant Pot.
Cover and secure the lid. Choose manual or pressure cook, then high pressure and set the time for 30 minutes.
When the time is up, allow for the natural release of pressure and shred the meat.
Warm the tortillas until soft. Fill in with pork and tightly roll it up.
Fried Option: add oil to a skillet and heat to medium high and fry the rolled taquitos in small batches until golden.
Serve with your choice of toppings: cheese, sour cream, lettuce, and avocado.
Pour your favorite Patricia Quintana Salsa for extra flavor.
