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Pork Taquitos Recipe

Pork Taquitos Recipe photo by Taste of Home

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Taquitos are a popular appetizer and these homemade ones are so much better than the frozen ones in the supermarket. If you want a little more punch to the filling, adjust the seasonings to suit your taste.—Taste of Home Test Kitchen

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Pork Taquitos Recipe

Prep: 40 min. Bake: 10 min.

Yield: 12 Servings

40 10 50

Ingredients

1 medium onion, finely chopped
1 tablespoon canola oil
2 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
2 cups shredded cooked pork
1 cup (4 ounces) shredded Mexican cheese blend
1/4 cup minced fresh cilantro
1/4 cup salsa verde
1 tablespoon lime juice
12 corn tortillas (6 inches), warmed
Sour cream, guacamole and additional salsa verde

Directions

In a large skillet, saute onion in oil until tender. Add the garlic, cumin, oregano, chili powder and cayenne; cook 1 minute longer. Add the pork, cheese, cilantro, salsa and lime juice. Cook and stir until cheese is melted.
Place 2 tablespoons filling over lower third of each tortilla. Roll up tightly. Secure with toothpicks. Repeat with remaining tortillas and filling.
Place taquitos on a greased baking sheet. Bake at 400° for 8 minutes. Cool completely. Discard toothpicks. Place taquitos on a waxed paper-lined 15-in. x 10-in. x 1-in. baking sheet; freeze until firm. Transfer to a resealable plastic freezer bag. May be frozen for up to 3 months.
To use frozen taquitos: Arrange desired number of taquitos in a single layer on a greased baking sheet. Bake at 400° for 12-15 minutes or until golden brown. Serve with sour cream, guacamole and additional salsa verde. Yield: 1 dozen.

Nutritional Facts 1 taquito (calculated without sour cream, guacamole and additional salsa verde) equals 162 calories, 7 g fat (3 g saturated fat), 29 mg cholesterol, 156 mg sodium, 14 g carbohydrate, 2 g fiber, 10 g protein.

Originally published as Pork Taquitos in Taste of Home Christmas Annual Annual 2011, p27

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Pork Taquitos

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(1-1) of 1 reviews

Reviewed on Feb. 10, 2013 by jmkasprak

I made these for the Super Bowl. I used some leftover pork carnitas from Melissa D'Arabian's Burrito Bowl recipe (Food Network 10 Dollar Dinners). They were excellent. The first few taquitos that I rolled started splitting after a few minutes. To fix that, I had to microwave just one or two tortillas at a time on damp paper towels to soften them more. I think these were our favorite snack item of the night. (I did not freeze them so I cannot comment on that part of the process.)