Best Pork Taquitos Recipes

PORK TAQUITOS

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.

SHREDDED PORK TAQUITOS

Steps:

• In a large saute pan, heat the olive oil.
• Add the pork and season with salt and pepper.
• Sear the pork until browned, about 2 minutes per side.
• Add the onions and saute until softened, about 2 minutes.
• Add the chopped garlic and tomatoes. Season with more salt and pepper.
• Saute until fragrant, about 1 minute. Add the beef stock and bring the liquid to a boil.
• Cover and reduce to a simmer. Simmer until pork is very tender, about 2 hours. (Depending upon cut of meat).
• To make taquitos, find the best quality corn shells you can. I quickly heat mine on an oiled pan, both sides, then lay on a paper lined plate. Add pork in a line, roll as tightly as possible. I stick a toothpick in them to hold. I then deep fry for just a few minutes. All will have to be played with on an individual basis. I know they can also be baked but haven't tried that myself.

SHREDDED PORK TAQUITOS

Steps:

• Shred roast pork (or roast beef or chicken) with fork.
• Add remaining ingredients (except tortillas) and mix together.
• Dip tortillas in warmed oil to soften, then spread a large tablespoon of pork mixture in tortilla and roll up.
• Secure with wooden pick and fry in oil.
• Can be frozen.
• To eat, dip in sour cream and avocado dip.

CHEESY PULLED PORK TAQUITOS

Steps:

• Sear pork shoulder in oil in a Dutch oven. Add next 8 ingredients; cook, covered, on medium-low heat for 2 hours or until meat is tender.
• Meanwhile, combine salsa ingredients; set aside.
• Remove meat; shred. Add about 1/2 cup cooking sauce or enough to coat pork lightly.
• Combine VELVEETA, salsa and barbeque pulled pork mixture; fill tortillas and roll tightly.
• Fry filled tortillas in oiled pan, seam side down first. Roll in oil to crisp on all sides.
• Bake 8-12 min. at 400ºF or until warmed through.
• Serve with guacamole, cilantro and onion, if desired.

SHREDDED PORK TAQUITOS RECIPE - (4.5/5)

Steps:

• Preheat oven to 275°F. How to roast your own whole peppers. Heat your broiler and move the rack to the highest position. Place poblano peppers onto a baking sheet and broil for approximately 5 minutes. You want to see a blackened and blistered skin. Turn the peppers over to roast on the other side. With tongs, place into a bowl and cover with plastic)-- or a paper bag for a few minutes. Very carefully, I hold the stem of the pepper and with my fingers (making sure not to burn myself) the scaled skin should peel right off. Once peeled, pull on the stem to remove it. Using a butter knife, gently scrape out the seeds. Note: You can skip the steps above, and buy a quality chili verde sauce for a quicker version. Wash pork butt and pat very dry. The dryer the meat, the better the sear! Lightly coat the pork with a 1 to 2 tablespoons of olive oil (or vegetable oil) and sprinkle the seasoning mix and pat into the pork. Set aside. Heat olive oil in a small Dutch oven over very high heat. Once it's "screaming" hot, add the seasoned pork roast and sear on all sides, about 3 minutes per side. Add the chicken broth, chopped garlic and fire-roasted poblano peppers (skins removed and sliced lengthwise (or canned whole green chiles, or jar of salsa verde). Cover with a lid and place in the oven for 2 hours then turn roast over. Cook for an additional 1 1/2 to 2 hours or until the meat shreds easily with a fork. Shred the entire roast and mix meat with the juices then let simmer in the oven for 10 to 15 more minutes. Note: After searing the pork, you can cook this in a slow cooker. Wrap 10 corn tortillas in damp paper towels for 1 to 2 minutes in the microwave to soften. In a skillet (I use non-stick) heat oil on medium high heat**. Place a bit of cheese in the center of the tortilla then top with a bit of shredded pork and roll. Depending on the size of your skillet, you can cook several at a time, as long as you don't overcrowd them. Note: You can prepare these a day ahead of time, cover with plastic and store in the fridge. To cook: Place, seam side down, in the skillet and cook until crispy and golden brown-- approximately 3 to 4 minutes. Turn to the other side until golden. Place on a heavy duty paper towel to absorb any excess oil. You can easily keep these warm in the oven on low heat. **You can opt to roll them into a baking pan. Spray a little oil on top, bake at 375ºF for 15 minutes, or until crispy or put them in a baking pan, spray with oil, then FREEZE. When frozen, put in a freezer Ziploc bag. Then pull out as many as you need and bake. Cilantro and Lime Sour Cream: Combine all ingredients and mix thoroughly.

SHREDDED PORK TAQUITOS

Steps:

• 1. Add 1 tsp of each spice in a small bowl. (Keep out 1/4 tsp of garlic salt, cumin and smoked paprika in another bowl.)
• 2. Cut the onion and garlic, juice the lime and cut the orange in half. Keep both halves of the orange after juicing.
• 3. Trim the pork tenderloin. Cut into large chunks and sprinkle with the spice rub. Turn, sprinkle and rub into the other side(s) of pork pieces.
• 4. Add onion, garlic, fruit juices, orange rinds and seasoned pork to the crock pot. Pour in chicken broth and water. Set to cook for 4-6 hours.
• 5. An hour before the pork is done, use two forks to break up the pork pieces into shreds. Sprinkle remaining garlic salt, cumin, smoked paprika and chili powder over the shredded meat. Stir. Cover and cook the final hour. (If you're headed off to work right after pressing the "start" button, stir these spices into the chicken broth before adding to the crock pot.)
• 6. When the pork is finished, heat oven to 400 (or use broiler). Fill tortillas on one side and tightly roll into taquitos. Place into an oven-proof baking dish seam side down. Repeat with remaining tortillas. Sprinkle evenly with cheese.
• 7. Bake 12-15 minutes or until cheese is melted (or broil 3-5 minutes until cheese is melted). Top with cilantro.

PORK TAQUITOS

Steps:

• Directions for the Taquitos: Cut the pork in large chunks, and season with the dry rub ensuring that every side is well coated. In a heavy bottom pot add your olive oil and let it get very hot. Add your pork chunks and sear on all side, till golden brown. When done searing. Pour out excess fat and add your tomato juice, lime juice and garlic cloves. Scrape the bottom of pot to release any fond, and bring liquid to a boil. Cover the pot and place in a 350 degree oven for 2 hours. You can test if the pork is ready by using a fork to pick the meat. It should pull easily. If not leave in the oven for a half hour more. When ready let the pork cool in the pot. When cool enough to handle simply shred or pull the pork using two forks right in its own pot sauce. Give the pulled pork a toss to evenly coat it. Add the 4 springs of the fresh chopped cilantro to the pulled pork. To make the Taquitos Place the pull pork at the end of the tortilla, tuck and roll till you have reached the top of the tortilla. It should look like a fat cigar. When done with making all of your Taquitos place them on a wire rack with a pan Underneath. Have your 4 oz of frying oil at a smoky hot point. With a laddle pour over the hot oil over the Taquitos watching the tortilla crisp-up. When done transfer them on a platter. Serve the Taquitos on a platter with a bowl of Pico de Gallo and lime wedges. Directions for Pico de Gallo: In a medium bowl, combine tomato, jalapeno pepper cilantro, green onion and lime juice. Season with salt and pepper. Stir until evenly distributed. Refrigerate for 30 minutes.

PORK TAQUITOS

Steps:

• In a saucepan set over moderate heat oil until hot. Add onion, garlic and salt and pepper and cook mixture, stirring, until translucent. Add tomatoes, paste, broth, chiles, and sugar. Bring sauce to a boil and simmer, covered, for 15 minutes. tortillas. In a bowl combine the pork with enough of the sauce to lightly coat. Divide the filling among tortillas, top with the garnishes and roll up.
• Recommended Wine: Gruet Brut, New Mexico

CHEESY PULLED PORK TAQUITOS

Steps:

• Preheat oven to 400 degrees. Heat a griddle pan over medium-high heat. In a medium-sized bowl, combine pulled pork, shredded cheese and salsa. Set aside.
• Spray each corn tortilla lightly with non-stick spray, on one side. Place on hot griddle for 30 seconds to one minute, or just until it starts to brown. Remove to a paper towel lined plate and repeat with remaining tortillas.
• Fill each tortilla with about a tablespoon of filling. Roll up tightly and place on a lined baking sheet, seam side down.
• Bake for 12 minutes or until cheese has melted and tortillas are crunchy. Serve immediately with sour cream, ranch dressing or your favorite guacamole.

PORK MEATBALL TAQUITOS WITH AVOCADO VINAIGRETTE

Steps:

• Preheat the oven to 350 degrees F.
• For the meatballs: In a bowl, mix the pork, Flip-Sides, soy sauce, cilantro, shallots, egg, jalapeno, hot sauce, lemon zest, salt and pepper. Form the mixture into small meatballs, about 2 to 3 inches in diameter, and set aside.
• Heat the olive oil in a saute pan, and, working in batches, fry the meatballs until golden brown, 5 to 7 minutes. Finish them in the oven for another 10 minutes.
• While the meatballs are in the oven, make the vinaigrette: Whisk the lemon and lime juice with the mustard and agave. Add the fish sauce, fresh herbs and avocado. Whisk until the avocado breaks down just a bit and everything is incorporated.
• Pull the meatballs from the oven and serve on lettuce cups, garnished with the vinaigrette.