You can see in my previous posts that I went sort of HAM and made too much pulled pork. So I froze a lot of it. It holds in the freezer for about three months. That’s a long time to not eat pulled pork. Luckily I had to feed a bunch of my friends so here’s a recipe I used to dress those babies up and fill some tummies:
Firstly, make a quick shopping trip to pick up these necessary ingredients to assemble your taquitos:
Cream Cheese, Paprika, Chili Powder, Garlic Powder (or minced garlic), Mustard Powder, Brown Sugar, Liquid Smoke, Red Pepper Flakes (optional), one small yellow onion, scallions, cilantro (can sub parsley), hot sauce (optional), sharp cheddar cheese (shredded), cooking spray, package of 6 inch tortillas (around ten), salt, pepper, and two cups pulled pork (of course you can substitute another form of protein), and condiments of your choice for serving. I did guacamole and sour cream, but anything can work- salsa, bbq, ranch. Work with what you’ve got ❤
Step one, take a bowl and toss in 3 ounces cream cheese (I love the whole foods store brand cream cheese because the package comes with measurement indicators much like a stick of butter-makes life easier), 1/4 cup chopped onion, 2 tbsp fresh chopped cilantro (can sub parsley) and your 3 scallions chopped.
Then toss in your dry mustard (love Colman’s) 1/2 tsp and your liquid smoke (1/2 tsp). Top off with a generous shake of salt and pep, and then pull out your cheese and meat. This is where the fun starts.
You’re going to take your 2 cups of pulled pork and 1 cup of shredded cheddar cheese and fold them into the previous mix of ingredients. I love folding. It’s one of the few times in my life I’m forced to be gentle and caring. Here’s a photo progression:
Now you’ve got your taquito fillings prepped and ready to go. Now is a good time to preheat your oven to 425 degrees, take out your tortillas and pop them into the microwave covered in a damp towel for 30 seconds. This help makes them pliable. Don’t make my mistake of skipping this step! If you do, you will have to shove a skewer or toothpicks through the taquitos to help them stay rolled. Damp microwaving makes them pliable and less likely to tear during rolling so try not to skip this crucial step.
Be sure to roll each tortilla tightly and place on cookie sheet with seam side down.
Give the taquitos a quick cover of cooking spray (like PAM), sprinkle with salt and pop into the preheated oven for 15-20 minutes.
And there it is! Crispy, hot packets of meat and cheese served up with dipping sauces of your choice. Watch ’em go fast!!