Crispy Baked Pork Taquitos with Pico De Gallo and Creamy Guacamole

Craving something crunchy, cheesy and full of flavor? These baked pork taquitos are the answer. Instead of deep frying, we bake the rolled tortillas until golden and crispy, giving you all the crunch with less mess. The filling is a savory mix of ground pork, Southwest spices and Tex-Mex paste, all wrapped up in a flour tortilla with melted Mexican cheese.

Once they come out of the oven, it’s time to load them up. A bright pico de gallo made with fresh tomato and lime, a creamy guacamole-sour cream sauce and a drizzle of hot sauce take these taquitos over the top. Perfect for a fun dinner or game day snack, they’re sure to become a favorite.

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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 Roma TomatoView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable 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 with vegetable oil. Wash and dry all produce. Halve, peel and thinly slice the onion; mince a few slices until you have 1 tablespoon.
2. Heat a large drizzle of vegetable 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 browned and cooked through and onion is softened, 4-6 minutes. Stir in Southwest Spice Blend, Tex-Mex paste and 1/3 cup water. Simmer until thickened, 2-3 minutes. Turn off heat.
3. Meanwhile, drizzle tortillas with 1 tablespoon olive oil; brush or rub to completely coat. 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 with 1 tablespoon Mexican cheese. Roll up tortillas, starting with filled sides, to create taquitos. Place seam sides down on prepared sheet. Bake on middle rack until golden brown and crispy, 8-12 minutes. Tip: Make sure the taquitos are snug on the sheet to prevent unrolling.
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.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well, but they may be smaller and more prone to cracking. Warm them briefly before rolling to make them pliable.

How do I store leftovers?

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until crispy.

Can I make these ahead of time?

You can assemble the taquitos up to a day ahead and refrigerate them unbaked. Bake just before serving, adding a few extra minutes if needed.