Big Poppa's Carnitas Taquitos

Directions

1. Preheat and Prepare: Preheat your griddle to 350 degrees Fahrenheit. Oil the grill to prevent sticking and create those beautiful grill marks. Your griddle should be sizzling and ready to go.
2. Sear the Carnitas: Place your succulent carnitas on the preheated griddle. Allow them to heat up until they’re seared to perfection. For an extra burst of flavor, incorporate a dash of Mexican salsa over the carnitas as they sizzle away.
3. Warm the Tortillas: Warm up your corn tortillas, making them pliable enough to roll without breaking. You can do this by placing them on the griddle for a short time or microwaving them in a ziplock bag with a damp paper towel. This step ensures your tacos will be easy to roll and delightful to bite into.
4. Assemble the Taquitos: Lay out a corn tortilla and sprinkle some shredded quesadilla cheese onto it. Add a portion of the seared carnitas to the tortilla as well. Roll up the tortilla into a taquito, then use a toothpick to secure the roll. Repeat this process for the desired number of taquitos.
5. Fry to Golden Perfection: Heat up oil to 350 degrees Fahrenheit in a suitable frying vessel. Carefully place the taquitos into the hot oil and fry them until they are golden brown and delightfully crispy. This step adds a satisfying crunch to your tacos.
6. Prepare Big Poppa’s Coleslaw: In a bowl, combine shredded cabbage with the juice of one lime and a generous sprinkle of Big Poppa’s Little Louies Seasoning. Toss the ingredients until the coleslaw is nicely coated and ready to add a zesty crunch to your tacos.
7. Assemble Your Tacos: Lay down a bed of the prepared coleslaw on your serving platter. Place desired number of your golden-brown taquitos on top of the coleslaw. Drizzle some Mexican salsa and Mexican Crema over the taquitos to add a burst of saucy goodness. Add a couple of scoops of your favorite guacamole on the side, such as Big Poppa’s 2-ingredient guacamole. For those who enjoy some extra heat, top off the tacos with a few slices of pickled jalapeños.