I had a pork roast to use up and decided to cook it slow and low in the oven with green chiles to make shredded pork. I thought I was going to make tacos or a taco salad with the pork but at the last minute I decided to try making baked taquitos. I was worried they wouldn’t be as good as fried taquitios but I was pleasantly surprised because they were amazing. The pork was tender and juicy while the tortillas were very crispy. I made some salsa, guacamole and a cilantro and lime sour cream to dip them in. I loved these taquitos and so did my entire family.
Side note: I don’t have exact measurements of the seasonings because I just sprinkled them all over the roast.
- 2 tsp olive oil
- 1 1/2 – 2 lb pork roast (I used pork sirloin because it’s lean)
- 1 7 oz can of whole green chiles
- 5-6 cloves of garlic, chopped finely
- Dried oregano, to taste
- Cumin powder, to taste
- Garlic powder, to taste
- Sea salt and fresh cracked pepper, to taste
- 2 cups of chicken broth
Preheat oven to 275 degrees. Season the entire pork roast to taste. Heat olive oil in a small Dutch oven over medium high heat. Once hot, add the seasoned pork roast and sear on all sides. Add the chicken broth, chopped garlic and whole green chiles.
- 10 corn tortillas
- Shredded sharp cheddar cheese
- Olive oil cooking spray
Preheat the oven to 425 degrees. Wrap 10 corn tortillas in damp paper towels for 1-2 minutes in the microwave to soften. Place a bit cheese in the center of the tortilla then top with a bit of shredded pork and roll. Place, seam side down, on a baking sheet that’s been coated with cooking spray.
Finish rolling the rest of the taquitos, then spray each of them with cooking spray and bake for 5-6 minutes then turn over and cook for an additional 5-6 minutes or until crispy and golden brown.
Cilantro and Lime Sour Cream:
- 1/2 cup sour cream (I used non fat)
- 1 tbsp sweet yellow onion, diced finely
- 1-2 tbsp cilantro, chopped
- Juice of 1/2 a lime
Combine all ingredients and mix thouroughly.
Serve the taquitos immediately. Enjoy.