Pork Taquitos

Taquitos are a classic Mexican dish that was most likely invented as a way to use up leftover meat and tortillas. It’s essentially a rolled, crispy, meat taco that gets dipped or drizzled with the sauce and condiments instead of stuffed like a taco. Taquitos began to gain popularity in the United States in the mid-1900s at Mexican restaurants throughout California and the Southwest. So much so, in fact, that by the mid-1970s, frozen taquitos began to appear in supermarkets across the country.

This pork taquitos recipe uses cooked shredded pork and corn tortillas, but it has a healthy twist. These taquitos are baked instead of fried. Not only does that produce a less caloric and lower-saturated-fat taquito, but it also makes cleaning up a breeze, since there are no oil splatters to deal with. So go ahead and make a batch of pork taquitos for the big game or your next family game night. Just make it a big batch, because these will go quick.

Ingredients for Pork Taquitos

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• Onion: While many types of onions exist, most Mexican recipes call for white onion. They impart the right amount of flavor without overpowering the dish.
• Garlic: Minced or pressed garlic is a staple ingredient in many Mexican recipes, due to its spicy, aromatic, pungent complexity.
• Spices: You’ll use a mix of cumin, oregano (choose the Mexican variety, if available), chili powder and cayenne pepper.
• Pork: You could cook a pork shoulder and shred it ahead of time for this dish, or use leftover pork. Saturday night’s slow-smoked pork butt is a great option for these taquitos.
• Cheese: Look for a shredded Mexican cheese blend, or use a Mexican melting variety like Oaxaca cheese.
• Cilantro: This is an intense, bright and peppery herb that’s used to counter-balance the bold spiciness of Mexican cuisine.
• Salsa verde: A tangier option than its red cousin, salsa verde is made with tomatillos and green chiles. You can use a store-bought version or make your own with this simple salsa verde recipe.
• Lime juice: A tablespoon of fresh lime juice adds a citrusy zing and provides balance to the spices.
• Tortillas: Corn tortillas are the preferred option for these pork taquitos, as they crisp up perfectly, provide the earthy, traditional taco shell flavor and hold up well to dipping or smothering in salsa.
• Optional toppings: Sour cream, guacamole, pico de gallo and additional salsa verde are not requirements of this recipe, but you’ll most likely want them anyway.

Directions

Step 1: Start the filling

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In a large skillet, saute the onion in oil until it’s tender and slightly translucent. Add the garlic, cumin, oregano, chili powder and cayenne, and cook for one minute longer, stirring to incorporate.

Step 2: Complete the filling

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Stir in the pork, cheese, cilantro, salsa and lime juice, then cook until the cheese is melted and the pork is thoroughly heated.

Step 3: Assemble the pork taquitos

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Preheat the oven to 400°F. Place 2 tablespoons of the filling in the lower third of each tortilla, then roll them up tightly and secure them with toothpicks. Place the rolled tortillas on a greased baking sheet.

Editor’s Tip: Warming the tortillas in a hot skillet or in the microwave for 15 to 20 seconds will make them more pliable and easy to roll.

Step 4: Bake the taquitos

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Bake for eight minutes, until the taquitos are golden brown and crispy. Let them cool on a wire rack, and discard the toothpicks. Serve the taquitos with salsa, guacamole or sour cream for topping or dipping, if desired.

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Pork Taquito Variations

• Use chicken: Try making these taquitos with leftover rotisserie chicken for a quick weeknight dinner or after-school snack.
• Make them vegetarian: Substitute the pork with mushrooms and spinach, chopped cauliflower or black beans for the non-meat eaters at your next gathering.
• Smother them: Serve the pork taquitos as an entree smothered in salsa verde or a homemade mole poblano sauce.

How to Store Pork Taquitos

To store leftovers, place them in an airtight container and refrigerate them for up to four days. To reheat, place the taquitos into a 400° oven or air fryer for three to four minutes or until heated through. Leftovers can also be sealed in a freezer bag and frozen for up to two months. The taquitos can be reheated in the oven directly from the freezer.

Can you make pulled pork taquitos ahead of time?

Yes. You can pre-make the taquitos a day or two ahead and store them in the refrigerator, uncooked, until you’re ready to use them. Simply bake as directed so they’re hot and ready when you want them.

Pork Taquito Tips

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Can I use plant-based meat for pork taquitos?

Yes, plant-based meat works very well as a pork substitute for this dish. You could also try jackfruit for a closer texture to the shredded pork.

Can I use flour tortillas?

Definitely. Flour tortillas are commonly used when making flautas, a close cousin to these taquitos. The flour tortillas will impart a different flavor and texture and won’t hold up to sauces as well as the corn.

What can I serve with pork taquitos?

Rice and beans are, of course, staple side dishes with Mexican meals, but for more variety, give one of these Mexican side dishes a try.