Baked [Leftover] Pork Taquitos
with guacamole / green salad
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.
- 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
- Shallots - 1 clove, diced
- Avocados - 1
- Lime juice - 2 tsp
- 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
- 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.
- 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.
This was a surprisingly filling meal. I used slightly larger flour tortillas and so only made 10 instead of 16. I was very full after eating 2 taquitos with all the toppings and the side salad . I also adapted the guacamole to my taste by omitting the shallots and adding tomatoes and cilantro.1 Helpful
Very tasty and easy meal! Our grocer now sells tortillas that area mix of corn and flour with a taste similar to a corn tortilla. These were flexible enough to roll easily and did not crack at all - perfect for this recipe! A suggestion - it would have been helpful to know about how much filling to put into each tortilla. I ended up with 20 taquitos, but that was not a problem since they became a bonus snack later. (I tried to estimate dividing the mixture of meat and cheese into 16 portions - I guess I did not do great at estimating.)0 Helpful
My husband and I have very different taste buds and this was a favorite for both. Very fun to have taquitos at home and the salad was perfect with them.0 Helpful
I gave this meal a 4 because I hate frying. They were delicious with the salsa and sour cream and green beans on the side. I didn’t microwave the corn tortillas because I never refrigerated them. I was excited to use the leftover corn tortillas from the Migas and beans the week prior. We used the entire roasted chicken and finished off the extra tortillas beyond the 12 for 4 servings.0 Helpful
We really enjoy this meal!0 Helpful
It was great! Everyone enjoyed it. Made with and highly recommend flour tortillas.0 Helpful
Yummy - used flour tortillas and they baked perfectly.0 Helpful