Pork Taquitos Recipe
Pork Taquitos Recipe photo by Taste of Home

Pork Taquitos Recipe

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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
TOTAL TIME: Prep: 40 min. Bake: 10 min.
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 40 min. Bake: 10 min.
MAKES: 12 servings


  • 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

Nutritional Facts

1 taquito (calculated without toppings) 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.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
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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Reviewed Mar. 14, 2015

"My family loved these with my homemade salsa verde. Definately a keeper!"

Reviewed Oct. 27, 2014

"I've made these for 50 years. It is most important to fry tortillas about 3 seconds per side, drain between paper towels or newsprint or brown paper bags, then roll. Toothpicks are not always necessary if packed seam side down, waiting to fry. I raised 13 children, had many friends, made these 120 at a time regularly. Still making for great grandchildren and friends. Always a welcome treat."

Reviewed Jan. 28, 2014

"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!"

Reviewed Jun. 6, 2013

"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."

Reviewed Feb. 10, 2013

"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.)"

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