Recipe: Quick and Easy Homemade Taquitos

We have a serious soft spot for taquitos or rolled tacos. There's just something about their extra crunchy ends and tender meat filling with that little burst of spice and lime that gets us every time. They freeze well and are the perfect cure for late night munchies, hang overs, quick lunches and simple dinners.

These taquitos can be prepared ahead of time and frozen in air tight containers for easy reheating. We've found that 1 minute works best for 2 taquitos, but you'll have to test it out with your own microwaves in case there's a difference in power. Grab a few before work and they'll be thawed by lunch or pick up a few as you sit down to watch your DVR after a long days work. There just isn't a bad time!

Although the recipe seems labor intensive, it's really not as you'll only be spending 15 minutes (or less!) hands on, with each stage of the process. Here's how to make it all happen...

Homemade Taquitos
yields 30-45 taquitos

1 Bone In Pork Shoulder
8 ounces Chicken Stock
2 Red Onions, quartered (optional)
30 Fresh Corn Tortillas (yes you can use flour, no it won't be as tasty)
2 cups Cotija Cheese
4 cups Peanut Oil

Salsa Ingredients
1 Bunch Cilantro
6 Tomatillos
6 Cloves Crushed Garlic
Salt and Pepper To Taste
1/2 cup lime juice

Rub Ingredients (optional)
2 teaspoon All Spice
1 teaspoon black pepper
1 1/2 teaspoon dried Oregano (Mexican if you have it)
3 tablespoons Cider Vinegar
6 cloves garlic
1 hatch chili, roasted and finely diced
1/4 cup brown sugar

Combine cilantro, tomatillos, garlic and lime juice in a blender and combine. Add salt and pepper to taste. It should be a little strong as the taste will lessen when applied to the meat later on. Combine rub ingredients (if desired) and make into a paste (blender or the back side of your knife against a cutting board). Apply rub to meat and place in crock pot (with onions if you wish) and 8oz chicken stock on high until the meat pulls off the bone, roughly 6 hours. (You can also roast this in the oven at 325 for give or take 3 hours). Once cooled, shred meat (plus onions) and pour the salsa over the top, stir to combine. Let sit overnight in the refrigerator to soak up all the delicious juices!

Bring peanut oil to 350 degrees Fahrenheit in the bottom of a thick bottomed, high sided pan. You will need approximately 2.5 inches of oil, enough to come 80% of the way up the taquito when placed into the oil. Adjust your oil amount as needed to fit your chosen pan. To assemble, simply place 3-4 tablespoons of meat into the middle of a tortilla. Wrap one side over and tuck under edge of filling. Finish rolling and place against other taquitos on a plate to wait for a bath in the fryer. Lower taquitos into pan with tongs and hold closed until shell is set. Flip after 2 minutes until all sides are golden brown. Remove from oil, drain excess grease and place on a paper towel covered plate. Immediately roll into Cotija cheese and place on a plate or cookie sheet to cool.

They will keep for 1 week in the refrigerator, 6 months if frozen, just make sure to keep them in an air tight container no matter where they end up and your end result will always be delicious!

Related: How To Cook (and Shred) a Pork Shoulder

(Image: Sarah Rae Trover)

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Shopping, Meat, Mexican, Pork

Sarah Trover has lived all across the Midwest and currently calls the hot dog-laden city of Chicago home. She rides scooters and seeks out kitchens that make the best pie.

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