Pork Taquitos Recipe
- 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
- Toppings: sour cream, guacamole and additional salsa verde
- 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. Place taquitos on a greased baking sheet. Bake at 400° for 8 minutes.
- Cool completely on a wire rack. 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 toppings. Yield: 1 dozen.
This recipe pairs well with a sweet red wine.
Taste of Home Special Offer: Enjoy this recipe with Fizz 56 Brachetto Italy N/V, sparkling and sweet with hints of raspberry and cherry. Buy now and get 3 bottles for $49.99. Order Now
Reviews for Pork Taquitos
Sort By :
Great flavor. I had a couple of tortillas split but I did well by steaming them before rolling. I used beef instead of pork, regular salsa instead of verde and left out the cilantro. Far better than the pre-made microwaveable ones!
I made these again this evening, and I still struggled to keep them together. The ones that were the best I placed seam side down and skipped the toothpicks. The ones with toothpicks pulled away and curled up. If anyone knows what I'm doing wrong, please let me know.
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.)