Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Whisk together 3 tablespoons of white miso paste, 0.25 cup of orange juice, 2 tablespoons of lime juice, 4 minced garlic cloves, 1 teaspoon of ground cumin, 0.5 teaspoon of dried oregano, and 1 teaspoon of salt in a medium bowl.

2. 2

   Cut 1.5 pounds of pork shoulder into 1-inch cubes, add the cubes to the miso mixture, ensuring all pieces are thoroughly coated, then cover and refrigerate to marinate for at least 2 hours or preferably overnight.

3. 3

   In a large pot or Dutch oven, brown the marinated pork cubes over medium-high heat for 5 minutes, then add 0.5 cup of water, cover, and simmer for 1.5 hours until the pork is fork-tender and easily shredded.

4. 4

   Warm 12 corn tortillas slightly to make them pliable, then place approximately 2 tablespoons of the shredded miso-carnitas mixture near one edge of each tortilla and tightly roll them into cylinder shapes, securing with toothpicks if needed.

5. 5

   Heat 4 cups of vegetable oil in a deep pot or Dutch oven to 350 degrees Fahrenheit (175 degrees Celsius) over medium-high heat.

6. 6

   Carefully place 3-4 rolled taquitos at a time into the hot oil and deep-fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy, then remove and drain excess oil on paper towels.

7. 7

   For the avocado crema, blend 2 peeled and pitted medium avocados, 0.5 cup of Mexican crema, 0.25 cup of chopped fresh cilantro, and 1 teaspoon of chipotle in adobo if desired, until completely smooth.

8. 8

   Serve the hot Miso-Carnitas Taquitos Fritos immediately alongside the creamy avocado crema for dipping.