Baked Pork Taquitos with Pico De Gallo and Creamy Guacamole

These crispy baked taquitos are a fun twist on taco night. Rolled up with zesty ground pork and a blend of Mexican cheeses, they bake up golden and crunchy without any deep frying. The filling is seasoned with a southwest spice blend and simmered with a touch of tomato paste for depth.

Serve them with a bright pico de gallo, a creamy guacamole-sour cream sauce and a drizzle of hot sauce for a fully loaded experience. Perfect for a weeknight dinner or a casual gathering.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Line a baking sheet with foil and lightly oil it. Wash and dry produce. Halve, peel and thinly slice onion; mince a few slices until you have 1 tablespoon (2 tablespoons for 4 servings).
2. Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion; cook for 3 minutes. Add ground pork; cook, breaking up meat into pieces, until pork is browned and cooked through and onion is softened, 4-6 minutes. Stir in Southwest Spice Blend, Tex-Mex paste and 1/3 cup water (1/2 cup for 4 servings). Simmer until thickened, 2-3 minutes. Turn off heat.
3. Meanwhile, drizzle tortillas with 1 tablespoon olive oil (2 tablespoons for 4 servings); brush or rub to completely coat on both sides. Place tortillas on a clean work surface. Once pork filling is done, add a heaping 1/4 cup filling to one side of each tortilla, then sprinkle each with 1 tablespoon Mexican cheese blend. Roll up tortillas, starting with filled sides, to create taquitos. Place, seam sides down, on prepared sheet. Make sure the taquitos are snug on the sheet to prevent unrolling. Bake on middle rack until golden brown and crispy, 8-12 minutes.
4. While taquitos bake, finely dice tomato. Zest and quarter lime. In a small bowl, combine tomato, minced onion, half the lime zest and a squeeze of lime juice. Season with salt. In a separate small bowl, combine guacamole, sour cream, remaining lime zest and a squeeze of lime juice. Season with salt and pepper. Divide taquitos between plates. Top with pico de gallo, creamy guacamole and hot sauce. Serve.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, you can substitute corn tortillas, but they may be more prone to cracking. Warm them slightly before rolling to make them pliable.

How do I store leftover taquitos?

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.

Can I make the filling ahead of time?

Absolutely. Prepare the pork filling and refrigerate for up to 2 days. Assemble and bake when ready to serve.