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Fully Loaded Pork Taquitos with Pico de Gallo, Creamy Guacamole & Hot Sauce

When we’re in the mood to mix things up, we love taquitos, also known as rolled-up tacos with a crispy outer shell. We achieve the taquito crunch factor by baking the stuffed tortillas—full of zesty pork and a blend of Mexican cheeses—no messy deep frying required. That golden crust is the perfect canvas for pico de gallo, creamy guacamole, and hot sauce.

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Summer dinners
Prep: 30 mins
Cook: 5 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 yellow onion
  • 10 oz ground pork
  • 1 tbsp southwest spice blend
  • 1 tex-mex paste
  • 6 flour tortillas
  • 0.5 cups mexican cheese blend
  • 1 lime
  • 1 tomato
  • 3 tbsp sour cream
  • 4 tbsp guacamole
  • 1 tsp hot sauce
  • 1 tbsp cooking oil
  • 1 tbsp olive oil
  • salt
  • pepper
  • 2 yellow onions
  • 20 oz ground pork
  • 2 tbsp southwest spice blend
  • 2 tex-mex pastes
  • 12 flour tortillas
  • 1 cup mexican cheese blend
  • 1 lime
  • 2 tomatoes
  • 6 tbsp sour cream
  • 8 tbsp guacamole
  • 2 tsp hot sauce
  • 1 tbsp cooking oil
  • 2 tbsp olive oil
  • salt
  • pepper

Instructions

  1. • Adjust rack to middle position and preheat oven to
    425 degrees. Line a baking sheet with foil and lightly oil (or
    coat with nonstick cooking spray). Wash and dry produce.
    • Halve, peel, and thinly slice onion; mince a few slices until
    you have 1 TBSP (2 TBSP 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 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 (½ cup for 4 servings). Simmer until thickened,
    2-3 minutes. Turn off heat.
  3. • Meanwhile, drizzle tortillas with 1 TBSP olive oil (2 TBSP 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 ¼ cup filling to one side of each tortilla,
    then sprinkle each with 1 TBSP Mexican cheese blend. Roll
    up tortillas, starting with filled sides, to create taquitos.
    Place, seam sides down, on prepared sheet. TIP: Make sure
    the taquitos are snug on the sheet—this will prevent them
    from 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.
    Ground Pork is fully cooked when internal temperature reaches 160°.