Crispy Baked Pork Taquitos with Pico De Gallo and Creamy Guacamole

If you love tacos but want to change things up, these baked pork taquitos are the perfect solution. Think of them as rolled-up tacos with a satisfyingly crispy shell-no deep-frying required. By baking the filled tortillas, you get that golden crunch without the mess.

Each taquito is packed with zesty ground pork and melted Mexican cheese. Once baked, they become the ideal canvas for all your favorite toppings: fresh pico de gallo, creamy guacamole and a drizzle of hot sauce. It’s a fully loaded experience that’s as fun to make as it is to eat.

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

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 more pliable.

How do I prevent the taquitos from unrolling?

Place them seam-side down on the baking sheet and make sure they are snug against each other. This helps keep them rolled during baking.

Can I make these taquitos ahead of time?

Yes, you can assemble the taquitos and refrigerate them unbaked for up to 24 hours. Bake just before serving, adding a few extra minutes if needed.