Chipotle Cheddar Baked Pork Taquitos.
These chipotle cheddar baked pork taquitos are sponsored by The National Pork Board. They’re crispy and crunchy, served loaded with toppings. So good for snacking or dinner. Even easier if you use leftover pulled pork!
This flavorful dinner is going to be a showstopper on your menu!
Because it’s time to put some pulled pork in your taquito and eat it.
A crispy shell on the outside, filled with tender and flavorful smoky pulled pork. The crunch and crispness is incredible. I love to serve it with the traditional lettuce, tomato and pickled onions, but for this recipe, I took it up a notch!
We have a corn and avocado salsa along with a delicious chipotle lime crema drizzle. You do NOT want to sit on this recipe!
You can make it for a game day snack, a weeknight meal or even a dinner party. The options are endless.
I’m excited to be partnering with the National Pork Board again for today’s post! I’m working with them this year on their United States of Pork campaign, and today I wanted to take one of our favorite recipes and remix it with pork.
If you’ve been around here for any length of time, you know that we love any and all tex-mex recipes. I will put a taco spin on just about ANYTHING! It’s easily the cuisine we eat the most of and truly, you really can turn anything into a taco. Who would complain about that?
So I took our favorite baked taquito recipe and instead of using chicken or beef or beans, threw in some pulled pork.
OH MY WORD.
This is absolutely delicious. So flavorful and crunchy on the outside, tender and juicy on the inside.
I cook the pork shoulder in the slow cooker first. I often do this on the weekend or even overnight, just to get a batch of our favorite pulled pork. This means that I can freeze a portion and use it for dinners for the week too!
Here’s the thing: I love how versatile pork is. I can usually swap out another protein that I use and replace it with pork in a recipe. Which is my favorite thing! It always adds a uniqueness to the dish and keeps me from getting bored with my favorite recipes. Our usual family favorites can be made with pork and it’s something we all love.
Our crispy baked pork taquitos require this:
- A batch of pulled pork, of course. I flavor mine with smoked paprika and garlic and cook it in a small splash of beer for extra flavor. You can definitely use leftover pulled pork here – it’s the easiest!
- Chipotle peppers in adobo sauce. I use the pepper and the adobo sauce to bring a smoky flavor to our taquitos and the crema that we drizzle on top!
- Grated cheddar cheese. I’m never going to say no to this! Cheddar gets stuffed into our tortillas with the pork resulting in the most flavorful cheesy filling.
- We also need sour cream for the filling, which brings more creamy tenderness to our pork taquitos. You don’t want to skip this! We also use it in our crema drizzle.
- Corn and avocado create our makeshift salsa for the top of the taquitos. It adds a creamy sweetness along with more satiety to the dish.
- All the toppings! I love to add lettuce, tomatoes, pickled onions and the crema, but you can choose whatever you love! Maybe pickled jalapenos? Cotija cheese?
The best part about this is that it’s a great recipe to make when you have leftover pulled pork! You know I love my pulled pork – I’ve made many versions of pulled pork sandwiches, put pulled pork on pizza, stuffed it inside of peppers and even served it alongside vegetables.
You can make a batch of pulled pork for this recipe alone, or you can use leftovers from another recipe! The versatility is wonderful. And it’s the fun dinner!
Chipotle Cheddar Baked Pork Taquitos
Baked Chipotle Cheddar Pork Taquitos
- 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!)
- 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
- 1/3 cup sour cream or plain greek yogurt
- 3 tablespoons fresh lime juice
- 2 tablespoons adobo sauce from a can of chipotles
- 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.
- 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.
avocado corn salsa
- Stir ingredients together in a bowl right before serving.
- Whisk together ingredients until smooth.
This filling is top notch.