Baked Chipotle Cheddar Pork Taquitos

Name: Baked Chipotle Cheddar Pork Taquitos
Prep time: 8 h
Cook time: 15 min
Total time: 8 h 15 min
Yield: 4 serving
Ingredients: 3 pound Pork shoulder roast; 1 tablespoon coarse salt; 1 teaspoon pepper; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 tablespoon canola or vegetable oil; 1/4 cup beer; ¼ cup sour cream; 2 chipotle peppers in adobo sauce; 1 tablespoon adobo sauce from the can of chipotles; 1 cup freshly grated cheddar cheese; 16 4 inch corn tortillas; 2 tablespoons olive oil/avocado oil OR olive oil/avocado mist spray or mist; Pickled onions; fresh cilantro; tomatoes; shredded lettuce; 1 avocado; 1 cup cooked corn; 2 tablespoons chopped cilantro; 2 tablespoons lime juice; kosher salt and pepper; 1/3 cup sour cream or plain Greek yogurt; 3 tablespoons fresh lime juice; 2 tablespoons adobo sauce from a can of chipotles

User Reviews

5.0

3 reviews

Excellent

Prep Time
8 hrs
Cook Time
mins
Total Time
8 hrs 15 mins
Servings
4
Course
Main Course
Cuisine
American

Baked Chipotle Cheddar Pork Taquitos

Kian Mendoza

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Ingredients

Servings

pulled pork

3 pound Pork shoulder roast
1 tablespoon coarse salt
1 teaspoon pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 tablespoon canola or vegetable oil
1/4 cup beer, stock, water or soda like ginger ale, etc (you just need some liquid!)

taquitos

¼ cup sour cream
2 chipotle peppers in adobo sauce, diced
1 tablespoon adobo sauce from the can of chipotles
1 cup freshly grated cheddar cheese
16 4 inch corn tortillas
2 tablespoons olive oil/avocado oil OR olive oil/avocado mist spray or mist
Pickled onions, for serving
fresh cilantro for serving
tomatoes for serving
shredded lettuce for serving

avocado corn salsa

1 avocado, chopped
1 cup cooked corn
2 tablespoons chopped cilantro
2 tablespoons lime juice
kosher salt and pepper

chipotle crema

1/3 cup sour cream or plain Greek yogurt
3 tablespoons fresh lime juice
2 tablespoons adobo sauce from a can of chipotles

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Instructions

pulled pork

I find the flavor is best when the pork is seared first! My slow cooker sears the meat, but if yours does not, heat a large pot over medium to high heat and add the oil. Sprinkle the pork roast with the salt and pepper, then add it to the pot or slow cooker and sear on all sides until deeply golden brown. If necessary, transfer it to the slow cooker. Pour in the beer or liquid – whichever you choose to use.
Cover and cook on low for 8 to 10 hours. After 8 to 10 hours, the pork will easily shred with a fork. Shred it and mix with the juice in the slow cooker. I like to turn my slow cooker on high and let it sit with the lid off for 15 minutes or so – I find that if it’s extra liquidy, some of the liquid will be absorbed.

taquitos

Preheat the oven to 425 degrees F.Take about 1 ½ cups of the pulled pork and place it in a bowl. Mix in the sour cream, chipotle peppers and adobo and cheddar cheese. Mix until combined.
About 10 minutes before rolling the taquitos, slightly warm your tortillas so they don’t break. I do this either in the oven for 1 to 2 minutes, in the microwave for 10 to 15 seconds – you just want them more pliable so they roll. I suggest doing 3 or so at a time.
Add about 2 tablespoons of the pulled pork mixture into the center of the tortilla. Roll it up and place it seam-side down on the baking sheet. Repeat with the remaining tortillas and pulled pork. If you have leftover pulled pork (you probably will!), it’s excellent to serve on the side or to scoop up with chips! Spray the outsides of the tortillas with the oil mist (or brush them) – making sure the entire thing is covered.
Bake for 20 to 25 minutes, or until the tortillas are golden and super crunchy! Serve immediately with the avocado corn salsa. I also like to serve with tomatoes, pickled onions, cilantro and shredded lettuce. Drizzle with the crema.