20 corn tortillas (5-inch size)
2 fresh jalapenos, stemmed, seeded, and cut into thin strips, optional
corn, grapeseed, or other neutral oil for deep-frying
Shredded Pork
2 pounds boneless pork shoulder, cut into l-inch chunks
1 large white onion, peeled and quartered
5 cloves garlic, peeled and lightly crushed
2 bay leaves
1 tablespoon cumin
1 ancho chili or other large mild dried chili pepper, optional
salt and black pepper, to taste
Heat a small skillet over medium heat and toast a tortilla on both sides until pliable.
Put a heaping tablespoon of the pork in a line near the edge of the tortilla and top with a jalapeno strip if desired. Tightly roll the tortilla and secure with a toothpick. Repeat with the remaining tortillas and pork.
Heat at least 2 inches of oil in a deep, heavy saucepan to about 350 degrees F. Gently slide in the taquitos and fry until crisp, 2 to 3 minutes per side, turning once. Work in batches; do not overcrowd. Drain on paper towels and serve.
For Shredded Pork: Combine all the ingredients in a saucepan with a lid and add water to cover. Turn the heat to high, bring to a boil, and skim any foam that comes to the surface.
Partially cover and adjust the heat so the mixture simmers steadily. Cook until the meat is quite tender, about an hour, then cool.
Shred the meat with your fingers. Taste and adjust the seasoning. Use within a couple of days.
lynnemarie
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