Name: Slow-Cooker Thai Red Curry Taquitos
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: 1 1/2 lb. pork shoulder, trimmed of excess fat and cut into 4 pieces -; Kosher salt -; Freshly ground black pepper -; 1/2 c. brown sugar -; 2 tbsp. red curry paste -; 1 c. coconut milk -; 4 cloves garlic, crushed -; piece ginger, peeled and sliced -; 1 onion, quartered -; 2 c. low-sodium chicken broth -; Vegetable oil, for frying -; 16 corn tortillas -; 1/4 c. sour cream -; 1/4 c. chopped pickled jalapeños -; 2 tbsp. chopped radishes -; 2 tbsp. chopped green onions -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Slow-Cooker Thai Red Curry Taquitos

1. 1 1/2 lb. pork shoulder, trimmed of excess fat and cut into 4 pieces -

2. Kosher salt -

3. Freshly ground black pepper -

4. 1/2 c. brown sugar -

5. 2 tbsp. red curry paste -

6. 1 c. coconut milk -

7. 4 cloves garlic, crushed -

8. piece ginger, peeled and sliced -

9. 1 onion, quartered -

10. 2 c. low-sodium chicken broth -

11. Vegetable oil, for frying -

12. 16 corn tortillas -

13. 1/4 c. sour cream -

14. 1/4 c. chopped pickled jalapeños -

15. 2 tbsp. chopped radishes -

16. 2 tbsp. chopped green onions -

How to cook deliciously - Slow-Cooker Thai Red Curry Taquitos

1. Stage

In the bowl of a slow cooker, toss pork with salt and pepper. In a small bowl, mix together brown sugar, curry paste, and coconut milk; add mixture to slow cooker. Add garlic, ginger, onion, and chicken broth and mix thoroughly with your hands. Cook on low for 9 hours.

2. Stage

Remove pork from braising liquid and shred using two forks in a mixing bowl. Strain liquid and transfer to a sauce pan. Bring to a boil and simmer until reduced by half. Add 1/4 cup of braising liquid to shredded pork.

3. Stage

Preheat deep fryer or fill a deep pan with 2 to 3 inches of oil and bring temperature to 375°. Meanwhile, warm corn tortillas in a nonstick skillet on low. Remove from heat and fill with a few spoonfuls of shredded pork. Roll tortilla tightly and set aside on a tray. Using tongs, carefully lower taquitos into oil and fry until golden brown, about 3 minutes. In between batches, check that oil is at 375° before adding more taquitos. Drain on paper towels.

4. Stage

Serve with a drizzle of sour cream and top with pickled jalapeños, radishes and green onions.