Baked [Leftover] Pork Taquitos
with guacamole / green salad

Name: Baked [Leftover] Pork Taquitos
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: ~3 cups Leftover Mojo Pork (from Tuesday); 16 Tortillas, taco-sized flour or corn; 1 cup Cheese, Monterey Jack, shredded (sub shredded cheddar or Mexican blend); for serving Sour cream (opt) (sub plain or Greek yogurt); for serving Salsa (opt); 1 clove Shallots, diced; 1 Avocados; 2 tsp Lime juice; 1 Tbsp Vinegar, red or white wine; 2 tsp Mustard, Dijon; 1 tsp Honey; 2 1/2 Tbsp Oil, olive; 6 oz Lettuce, green leaf, leaves torn or chopped (sub any salad greens); 1 Oranges, segments; 3 Tbsp Pepitas / pumpkin seeds

Active: 35 Total: 35

Original GF Paleo Vegetarian

Crispy taquitos make a fun meal to round out the week. Taquitos are usually fried, but baking them in the oven is lighter, faster, and still gets them nice and crisp.
Smarts #1: You may be tempted to brush these with oil before baking, but we found that they get crispier without it.
Smarts #2: In testing, some corn tortillas proved difficult to roll (depending on their brand and age). If you are using corn tortillas and find that they are cracking as you roll them, try microwaving them briefly to soften and then brushing them with a small amount of water.

Dependency

Slow Cooker Mojo Pork Bowl

Ingredients

Metric

Servings:

Baked [Leftover] Pork Taquitos:

Leftover Mojo Pork (from Tuesday) - ~3 cups
Tortillas, taco-sized flour or corn - 16
Cheese, Monterey Jack - 1 cup , shredded (sub shredded cheddar or Mexican blend)
Sour cream (opt) - for serving (sub plain or Greek yogurt)
Salsa (opt) - for serving

Guacamole:

Shallots - 1 clove , diced
Avocados - 1
Lime juice - 2 tsp

Green Salad with Citrus and Pepitas:

Vinegar, red or white wine - 1 Tbsp
Mustard, Dijon - 2 tsp
Honey - 1 tsp
Oil, olive - 2 1/2 Tbsp
Lettuce, green leaf - 6 oz , leaves torn or chopped (sub any salad greens)
Oranges - 1 , segments
Pepitas / pumpkin seeds - 3 Tbsp

Prep

Shallots - (If prepping right before cooking, get oven heating first.) Dice shallots. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together vinegar, mustard, and honey. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
Lettuce / Oranges - Prep as directed.
Make guacamole - Mash together avocados, shallots, and lime juice. Season with some salt. Add some hot sauce (not on ingredients list) if you’d like it to be spicy.

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Make

Heat oven to 425F / 218C.
Warm leftover pork briefly in the microwave (this will make it easier to work with). If there is liquid in the bowl, drain well before forming taquitos.
Working with one tortilla at a time, fill with pork and cheese and roll up tightly (leaving the ends open). Be careful not to overfill - the taquitos should be fairly thin.
Place taquitos on a sheet pan with the seam side down. If they have a tendency to roll open, you can prop them against one another to help them stay closed.
When all of the taquitos are lined up on the sheet pan, transfer the pan to the oven and bake until the taquitos are crisp, 12 to 15 minutes for corn tortillas and 15 to 17 minutes for flour tortillas.
When the taquitos are nearly finished cooking, toss lettuce, oranges, and pepitas in vinaigrette until dressed to your liking.
Serve taquitos with sour cream, guacamole, and salsa for dipping. Enjoy salad on the side.

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