Slow-Cooker Thai Red Curry Taquitos
By Judy Kim
Yields:
4
Prep Time:
30 mins
Total Time:
9 hrs 40 mins
Jump to recipeWhy choose between Thai and Mexican when you can have BOTH?
Advertisement - Continue Reading Below
Ingredients
- 1 1/2 lb. pork shoulder, trimmed of excess fat and cut into 4 pieces
- kosher salt
- Freshly ground black pepper
- 1/2 cup brown sugar
- 2 Tbsp. red curry paste
- 1 cup coconut milk
- 4 cloves garlic, crushed
- piece ginger, peeled and sliced
- 1 onion, quartered
- 2 cups low-sodium chicken broth
- Vegetable oil, for frying
- 16 corn tortillas
- 1/4 cup sour cream
- 1/4 cup chopped pickled jalapeños
- 2 Tbsp. chopped radishes
- 2 Tbsp. chopped green onions
Directions
- Step 1In 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.
- Step 2Remove 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.
- Step 3Preheat 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.
- Step 4Serve with a drizzle of sour cream and top with pickled jalapeños, radishes and green onions.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below