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Pork Taquitos

Total Time

Prep: 40 min. Bake: 10 min.

Makes

1 dozen

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
Pork Taquitos Recipe photo by Taste of Home
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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, pico de gallo and additional salsa verde

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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

1 taquito: 155 calories, 7g fat (2g saturated fat), 29mg cholesterol, 118mg sodium, 13g carbohydrate (1g sugars, 2g fiber), 10g protein.

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