You know that feeling that you’re going to get really into something in a great big hurry… A foxy new squeeze, finding that special TV show and watching five seasons of it in a weekend, gin, a magic vacation in a fun new place. I have just found taquitos. (Or you could call them flautas if you’re feeling like you need to class it up a bit.) I am in love. My fireman is very supportive spicing up our marriage with a liberal dose of taquitos.
I’m fairly certain that this will be the first of several taquito variations that I post. I have designs on chili verde and vegetarian versions in the not so distant future; these pulled pork ones were bomb though! Plus, I think I have a pretty good method for wrangling corn tortillas into being rolled up and cooked nicely, sans toothpicks and sans deep fryer. Here we go!
Pulled Pork Taquitos
Makes 25 taquitos – cost approx $.21 each, with fixin’s included
Serves 4-5 as entre- cost approx $1.30 per serving, including fixin’s and rice
- 1/2 cup / 4 oz queso fresco ($.50)
- 1 cup / 4 oz cheddar cheese, shredded ($.33 – I got an awesome deal at the local discount grocery store!)
- 1 lb pulled pork – leftovers work great, that’s certainly what I used! ($2.50)
- 25 small corn tortillas ($.66)
- 2-4 Tbs bacon grease, lard or vegetable oil
- 1 cup sour cream ($.50)
- Hot sauce
- 1 cup Avocado sauce ($.60) – It’s about a half batch of my recipe, (https://fullbellyfullwallet.wordpress.com/2013/05/03/avocado-pasta-salad-so-cool-you-might-just-rub-it-on-your-sunburns/)
Mix up the pork and cheeses to make the filling. Preheat oven to 400 F.
Get everything together to make a little assembly line. You need a pan over medium-low heat with your grease of choice in it. Next to your grease pan get a small plate or cutting board plus your filling for a roll-up station. Lastly, you need a greased sheet tray to hold your finished taquitos.
To assemble: First, nuke 2-3 tortillas at a time for 20-30 seconds. Second, dip one at a time in your warm pan with some grease in it. Let most of the excess grease drip off.
Now, lay the tortilla, grease side down onto your roll-up station. The grease helps keep the tortillas flexible and makes them crisp up nicely in the oven. Put a line of filling, 2-3 tablespoons, along one edge of the tortilla and roll up as tightly as possible.
Move your finished taquito onto your prepped tray.
Once you have a row of little soldiers, bake them at 400 F for 20-30 minutes or until golden and crispy. Serve with whatever dipping sauces strike the fickle of your fancy.
P.S. I made a ridiculous little cross stitch/embroidery project for a friend’s soon-to-be-housewarming-present. Like me, she hates the way society oppresses us forces us to conform and wear pants in the almighty “public.” This is a shameless copy of an idea I saw on Pinterest.