Pulled Pork Taquitos Recipes

PULLED PORK TAQUITOS WITH CHIPOTLE RANCH DRESSING RECIPE

Steps:

• Preheat oven to 425 degrees F. Spray a baking sheet with non-stick cooking spray.
• In a mixing bowl mix together cream cheese, sour cream, BBQ sauce and chili powder. Stir in pork. Add cheese and mix until combined.
• Warm tortillas according to package direction. Add heaping 1/4 c. pulled pork mixture to the middle of shell then roll up tightly. Place seem side down on baking pan. Repeat with all tortillas. I kept them covered with damp, warm towel so they were easy to work with.
• Brush top of tortillas with olive oil. Place in oven for 15-20 minutes or until golden brown on edges. You can broil them to up the crispy factor for a few minutes at the end!
• While taquitos are baking combine ranch dressing, chili powder, and lime juice together in small bowl. Place in refrigerator until taquitos are ready.

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.

PULLED PORK TAQUITOS RECIPE

Steps:

• In a large skillet over medium heat combine chilis, salsa and cilantro. Add lime juice, black pepper, cumin, chili powder, onion powder and cayenne pepper and stir to combine.
• Add pulled pork and cheese and stir until cheese is melted.
• Wrap your stack of tortillas in a damp paper towel or damp dish towel, place them on a plate and microwave them for 2 minutes. This will prevent them from cracking and falling apart as you roll your taquitos.
• Take your tortillas one by one and spoon 1/10th of your taquito filling onto the lower third of each tortilla, roll tightly and secure with toothpicks.
• Heat oil in deep fryer or heavy skillet to 375°F.
• Fry your taquitos in batches for 1 minute or until golden brown.
• Drain on paper towels and serve with chipotle ranch dressing, BBQ sauce or your preferred dipping sauce.

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.

CARNITAS FLAUTAS (PORK ROLLED TACOS)

Steps:

• Place pork roast into the bottom of a slow cooker. Cover pork with red salsa, garlic, chili powder, and salt.
• Cover the slow cooker and cook on Low until tender and cooked through, 4 to 6 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Turn off slow cooker. Remove any fat from pork and discard. Transfer pork to a large bowl and shred well using 2 forks. Let cool at least 10 minutes.
• Pour olives, 1/2 cup sour cream, 1/2 cup Cheddar cheese, and green salsa over pork. Mix well until thick and not runny.
• Warm tortillas in a skillet over low heat to soften, 15 to 20 seconds per side.
• Meanwhile, heat vegetable oil over medium-high heat in a large frying pan.
• Add a spoonful of pork mixture to each tortilla and roll up tightly. Place rolled tortillas in hot oil and fry until lightly browned, 1 to 2 minutes per side. Keep warm and serve with remaining 1 cup sour cream, 1 cup Cheddar cheese, and guacamole.

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.