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, Milwaukee, Wisconsin
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 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
Reviews
I made these last night. Filling was good but had a hard time rolling the corn tortillas without splitting, even after warming them in the microwave.
These pork taquitos were the perfect appetizer for Cinco de Mayo. Easy to make. They would probably freeze well too for a quick lunch option.
Easier than I thought to make. I, too, used microwave for corn tortillas before rolling (less fat). They were a great hit as an appetizer for our party!
My family loved these with my homemade salsa verde. Definately a keeper!
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.
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.)