Best Carnitas Flautas Pork Rolled Tacos Recipes

THE BEST CARNITAS TACOS (PULLED PORK TACOS!)

The Best Carnitas Tacos (pulled pork tacos!) image

Carnitas Tacos (pulled pork tacos) are THE BEST ever! The slow cooker Mexican pork is unbelievably tender and flavorful. Add a scoop of guacamole to a tortilla (or lettuce wrap!), top with a big pile of pulled pork and dig in!

Provided by Kristen Stevens | The Endless Meal

Categories Dinner

Time 8h10m

Number Of Ingredients 8

Ingredients

Mexican Pork Carnitas
2 large ripe avocados
Juice from ½ lime
1 clove garlic (finely minced)
A pinch of salt
12 small tortillas (corn, flour, or paleo)
Minced red onions (to serve)
Other optional toppings: sour cream, minced cilantro, tomato salsa, a squeeze of lime juice

Steps:

Start by making the Mexican Pork Carnitas. This will take you about 8 hours to make in your slow cooker or in a pot.
In a medium-sized bowl, mash the avocados with the lime juice, garlic, and salt.
Put a scoop of carnitas in a tortilla, add a spoonful of the mashed avocados (guacamole), top with a sprinkle of minced red onions and any or all of the optional toppings.

Nutrition Facts : ServingSize 2 tacos (⅙ of the recipe), Calories 589 kcal, Carbohydrate 44 g, Protein 42 g, Fat 27 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 113 mg, Sodium 1323 mg, Fiber 6 g, Sugar 8 g, UnsaturatedFat 19 g

PORK TAQUITOS

Pork Taquitos image

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

Provided by Taste of Home

Categories Appetizers

Time 50m

Yield 1 dozen.

Number Of Ingredients 14

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

Steps:

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 15x10x1-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.

Nutrition Facts : Calories 155 calories, Fat 7g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 118mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 2g fiber), Protein 10g protein.