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Pork Taquitos

 Pork Taquitos
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
12 ServingsPrep: 40 min. Bake: 10 min.


  • 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

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Pork Taquitos (continued)

Directions (continued)

  • 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.
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.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.