Hatch Chile Colorado Taquitos

1 lb. Pork Roast, shoulder or butt
1/2 tsp. NM Red Chile Flakes
1/2 tsp. ancho chile powder
1/4 tsp. salt
1/8 tsp. black pepper
1 cup Hatch Red Chile Colorado Sauce
1 cup chicken broth
12 corn tortillas
2 Tbsp. olive oil

Season the pork roast with chiles, salt and pepper.
Heat a Dutch oven over medium high heat. Add olive oil and sear the roast on all sides
Add the Chile Colorado Sauce and chicken broth. Bring to a boil and reduce to a simmer
Cover and cook about 3 hours, until the pork pulls easily apart with 2 forks
Use a slotted spoon to remove the pork from the liquid and place in a bowl to cool. When cool enough to touch, shred and set aside.
Heat a small skillet with 1 tsp. of olive oil. Pan try the tortillas one at a time adding a bit more olive oil if needed
Heat for a few seconds on each side, just enough to make them pliable and to absorb some of the oil
Set aside and preheat the oven to 350 degrees F
Prepare a baking sheet with cooking spray
Lay a tortilla flat and add 2 heaping tablespoons of the filling to the center of the tortilla
Roll the tortilla around the filling and secure with a toothpick
Place the taquitos on the baking sheet and continue until all the tortillas are filled
Bake 10 minutes, until crisp on top. Turn over and bake an additional 10 minutes
Remove toothpicks and serve hot with guacamole or salsa

Click here for Hatch Chile Colorado Sauce