Mexican Pulled Pork Taquitos for baby led weaning

By Aileen Cox Blundell

This recipe comes from my new recipe book for baby led weaning which is now available to order on Amazon.co.uk. You can have this amazing (if I do say so myself) book filled with 164 recipe in your hand in less than one month…..All you have to do is click this link and so many more tasty recipe await you!

The first recipe I am going to share are these amazing Taquitos which also happens to be one of my favourite photos from the book. When I lived in San Francisco, taquitos were one of my favourite fast-food dishes. They are like a very skinny burrito – a flour tortilla filled with beans, cheese and meat, then rolled and usually fried. We eat Mexican food every week, mostly burritos, so when thinking of how I could make them more baby friendly I immediately thought of my taquito days (sigh). They are not deep fried – instead I bake them for just long enough to hold the tortilla together, making them the least messy way ever to get your little one eating Mexican food.

I gave spices to my babies when they were all really little and I think it is a great way to introduce flavours to what sometimes can be bland baby meals. It made all of my little foodies very adventurous eaters with their favourite dishes being curries and Mexican food. You can leave out the chilli powder or just add 1/4 a teaspoon instead to start off. Its super mild anyway and my little ones never had any trouble with it.

If you have any thoughts or ideas on other recipe you would like to see then I’d love to hear from you. I’m doing my recipe planning for the year so all suggestions are welcome.

Enjoy your week.

Aileen & Oscar xoxox

For more baby led weaning recipe check out ‘The Baby Led Feeding Cookbook’ and order your copy on Amazon here.

Mexican Pulled Pork Taquitos for baby led weaning

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Prep: 10 minutes minutes

Cook: 2 hours hours

Total: 2 hours hours 10 minutes minutes

Servings: 4 adults + children

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Pulled Pork Taquitos - The Baby Led Feeding Cookbook by Aileen Cox Blundell & Gill Books. Soft nutritious family friendly recipe for baby led weaning.

Ingredients

• 2 tablespoons rapeseed or olive oil
• 320 g lean diced pork
• 2 medium white onions finely chopped
• 1 red bell pepper finely diced
• 1 lime juice only
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon cinnamon
• 2 teaspoons paprika
• ½ teaspoon mild chilli powder optional
• 400 g tinned tomatoes
• 3 tablespoons unsalted tomato purée
• 1 tablespoon apple cider vinegar
• pepper to season
• 400 g tin black beans or kidney beans drained
• small bunch fresh coriander
• 50 g cheddar cheese
• 4 x large tortillas
• 4 x small tortillas

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Method

• Preheat oven to 160ºC/325ºF/gas 3.
• Heat the oil in a frying pan, add the pork and cook over a very low heat. Add the vegetables to the pan along with the lime juice, spices, tin of tomatoes, tomato purée, vinegar and pepper. Cover the pot with a lid and slow cook for 2 hours until the meat becomes tender. Add the beans for the last 20 minutes of cooking and remove the lid to allow the sauce to thicken.
• To assemble each taquito, take a heaped tablespoon of the meat and vegetable mixture and spread lengthways across the middle of a 15cm tortilla, sprinkle over a little cheddar cheese and roll into a tight log shape. Place on a baking tray lightly oiled with rapeseed oil. When all the taquitos are rolled, sprinkle a little extra cheese on top and bake for 12 minutes, until the cheese starts to melt and the tortillas are stuck together. Cool slightly before serving.
• Assemble the burritos in the same way, but add more of the mixture for older children and grown-ups. Top with a little sour cream or homemade guacamole

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Recipe Notes & Tips

If you want to make this recipe ahead of time you can make the meat mixture and freeze it on its own instead of made up in the wraps (this will prevent it from going soggy). When ready to use, thaw and heat gently until warmed through. Follow instructions to add to wraps 🙂

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