Calatayud, Aragon Wines: Evodia + Fully Loaded Pork Taquitos #WorldWineTravel

The #WorldWineTravel group continues its yearlong exploration of the wines of Spain by discussing the wines of Aragon.  This month we are hosted by Wendy at A Day in the Life on the Farm. To catch you up, take a look at some of the areas we have explored already: 

January: Our First Rioja
February: Chicken Empanadas and Azimut Cava
March: Exploring Castilla y Leon through Wine and Food

April: One Grape: Three Unique Experiences with Albarino

This month we are exploring Aragon, which lies in the northeast corner of Spain.  Two mountain ranges run through this area:  The Pyrenees in the north and the Iberic System in the south.  The climate changes dramatically from subzero to desert-like in the area.  It has excellent cuisine and wines, so a perfect travel destination, even though it hasn't been a popular choice in recent years.  The most typical grape is the Carinena but I will be focusing on Garnacha.  

If you like Aragon wines, then be sure to visit these bloggers:

• 2015 Vinos del Viento Cariñena + Pulled Pork Sandwiches by ENOFYLZ Wine Blog
• A Tale of Garnacha, Exploring Aragon by Avvinare
• Aragón by Tabletop: Arroz Aragonés + 2015 Vinos del Viento Cariñena by Culinary Adventures with Camilla
• Aragon’s Carinena and Castles + Olive Anchovy Sammies by Wine Predator
• Calatayud, Aragon Wines: Evodia + Fully Loaded Pork Taquitos by Our Good Life
• Campo De Borja: The Empire of Garnacha by My Full Wine Glass
• Cooking to the Wine: Vinos del Viento Cariñena with Smoky Octopus, Bacon Smashed Potatoes, and Romesco Sauce by Somm's Table
• Exploring Aragon via Plate and Glass by Food Wine Click!
• Exploring the Kingdom of Aragon and Its Wines by Crushed Grape Chronicles
• Fountains of Wine in the Land of Kings by Children of the Grape
• Heading to Aragón and Valdejalón with Bodegas Frontonio by Savor the Harvest
• Learning Spain - Aragon's Four Wine Regions: Carinena, Somontano, Calatayud, and Campo De Borja Through Eight Wines by Chinese Food and Wine Pairings
• Two Bottles of Lovely Wine from a Lovely Area by A Day in the Life on the Farm

I chose for us the Evodia 2019 red wine made with 100% Garnacha grapes.  I ran across this recommendation, and at $10 a bottle, I couldn't resist:

Based on 100% Garnacha, the 2019 Evodia is a killer value that delivers incredible Garnacha flair at a crazy good price. Kirsch, blackberry, acacia flower, violet, and sandalwood notes give way to a medium to full-bodied, seamless, beautifully layered wine with fabulous tannins, no hard edges, and a great, great finish. This is the finest wine at this price point in the world. - Jeb Dunnuck

Our take: this wine has a beautiful color, clear and crimson. The on tongue were cherries, herbs and flowers.  The nose is fresh, interesting.  The tannins were fine and subdued.  

We made Fully Loaded Pork Taquitos for this meal.  Our daughter recommended this recipe after making it and it sounded like a good pairing for this wine.  A taquito is a rolled up taco that is baked with a sauce.  We enjoyed this meal thoroughly.

We have a Twitter chat scheduled Saturday, May 22 starting at 10:00 a.m. Central Time.  We all share our experiences with our Aragon wines and food pairings.  Come join us!  Ask questions!

Fully Loaded Pork Taquitos

Yield: 12

Author: Terri Steffes

Prep time: 10 MinCook time: 12 Mininactive time: 5 MinTotal time: 27 Min

Rolled tacos with pico de gallo, creamy guacamole and hot sauce!

Ingredients

• 2 yellow onions
• 20 oz ground pork
• 2 T southwest spice blend
• 2 T tex-mex paste
• 12 tortillas
• 1 c Mexican blended cheese
• 1 lime
• 2 roma tomatoes
• 8 T sour cream
• 8 T guacamole
• 2 T hot sauce
• olive oil
• salt and pepper
• 1/3 c water

Instructions

1. Preheat over to 425.  Line a baking sheet with foil and lightly spray with cooking spray.  
2. Peel onion and thinly slice, mince 2 T onion, and set aside.
3. Heat a drizzle of oil in a large pan and add sliced onion, cook for three minutes
4. Add pork, cook, breaking up into small pieces, until pork is browned through and onion is softened. 6 minutes.
5. Stir in spice, paste, 1/3 c water and simmer until thickened for 3 minutes.  Remove from heat.
6. Drizzle tortillas with olive oil and brush to coat completely. Add 1/4 c filling to one side of one tortilla.  Sprinkle each with 1 T cheese.  Roll up tortillas and place seam side down on the prepared sheet.
7. Bake on the middle rack until crispy and golden brown, about 12 minutes.
8. While taquitos bake, diced tomato, zest, and quarter lime.  In a small bowl combine tomato, minced onion, half the lime zest, a squeeze of lime juice, and season with salt.  Set aside.
9. In a separate bowl, combine guacamole, sour cream, the rest of the lime zest, and a squeeze of lime juice.  Season with salt and pepper.
10. Divide taquitos between the plates.  Top with pico de gallo and guacamole and hot sauce.  Serve.

Nutrition Facts

Calories

325.52

Fat (grams)

19.34

Sat. Fat (grams)

7.23

Carbs (grams)

19.99

Fiber (grams)

2.07

Net carbs

17.92

Sugar (grams)

1.55

Protein (grams)

17.68

Sodium (milligrams)

308.23

Cholesterol (grams)

59.22

For one taquito.

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