Mexican Taquitos

If you have never had a taquito, you must. It has been some time now since I have made them, but I see them in the frozen section at the local grocery store, all of the time. They catch my attention every time, I kid you not. So not too long ago, I bought a box, and warmed them in the oven. They had everything about a taquito; crunchy, and filled with some type of chicken mixture, but they were just ok. Nothing to write home about, and of course, my first instinct was that I could take these to another level if I were to make them myself.  That level was breaking outside of the usual beef and chicken, and going with a pulled pork, marinated with a bunch of garlic, guajillo chilies, and pineapple. These taquitos are a perfect game day appetizer, or heck, can even be served as your entree. A benefit is that they are actually baked, not fried, an go perfect with sour cream, salsa, and guacamole.

Mexican Taquitos with Shredded Pork

Shredded Pork Ingredients:

  • 5 lb pork shoulder
  • 5 guajillo peppers, steeped in hot water, stems removed, seeded
  • 8 cloves of garlic, rough chop
  • 1/2 onion, rough chop
  • 1 cup of pineapple chunks
  • salt and pepper

Let your peppers cook with the garlic in a small pot of water. Once the water comes to a boil, cover, remove from the heat, and let the peppers soften for about 20 minutes. Reserve about 1 cup of the water. Add the peppers, garlic, onion, pineapple, salt and pepper, and about 3/4 cup of the water to a blender. Pulse down until you have a nice marinade. If you have a slow cooker, bust it out, and add your pork shoulder, and top with the marinade. Let this cook down for about 6-9 hours until it falls apart. Shred, and let it remain in the slow cooker until you are ready to make your taquitos.

How to Roll Mexican Taquitos with Shredded Pork

Taquito Preparation:

  • Good corn tortillas (you should be able to smell them through the packaging)
  • Pork mixture, or use beef or chicken
  • Sour Cream
  • Guacamole
  • Cooking Spray (yes, these are baked, not fried)

Preheat your oven to 400 degrees. Spray your baking sheet with cooking spray.  Start by warming your tortillas in the microwave, or skillet. Warm them just until tender, then remove, and cover them with a towel. This will allow them to remain soft while you prepare the taquitos. Next, lay a tortilla, flat on your plate, and add a heaping spoonful of the pork near the back edge of the tortilla, closest to you. Roll into a tight log shape, and place seam side down onto the baking sheet. Repeat for as many taquitos as you would like to prepare. Remember, seam side down. Spray the tops of the taquitos with more of the cooking spray.

Bake in the oven for 12-15 minutes, or until nice and golden brown. Remove them from the oven, and plate. Serve these with sour cream, your favorite salsa, or fresh guacamole. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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