Pulled Pork Taquitos Recipe

I turned leftover pulled pork into quick taquitos served with a chipotle ranch dip and only a handful of ingredients, a handy option among Things To Do With Leftover Pulled Pork.

I keep a bag of leftover shredded pulled pork in the fridge and I swear it becomes dinner magic faster than anything else. Mixed with shredded cheddar it turns into irresistible taquitos that vanish in minutes.

If you ever search Things To Do With Leftover Pulled Pork this is stupidly simple, and it belongs on my Recipes To Use Pulled Pork list. They’re salty, crunchy and kind of addictive, not the dinner you expected but the one you keep craving.

Try em, you wont regret it.

Ingredients

• Pulled pork: Rich in protein and iron, leftover friendly, gives savory depth and moist texture.
• Cheddar or Mexican cheese: Adds calcium and fat, melty stretch and salty bite that balances smoky pork.
• Corn tortillas: Mostly carbs with some fiber, naturally gluten free if corn only, crisp up.
• Chipotle peppers in adobo: Smoky and spicy, low calories, adobo adds tang and a deep warm heat.
• Cilantro: Fresh herb, tiny calories, bright citrusy note that lightens the rich filling.
• Sour cream or yogurt dressing: Creamy, brings fat and tang, cools the heat and makes it richer.
• Cumin and chili powder: Warm earthy spices, negligible calories, boost savory profile and add subtle smoky notes.
• Avocado: Provides healthy monounsaturated fat, fiber and creamy texture that soothes spicy bites.

Ingredient Quantities

• 1 1/2 to 2 cups shredded pulled pork (leftover works great)
• 1 cup shredded cheddar or Mexican blend cheese
• 1/4 cup finely diced white or yellow onion (about 1 small)
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika (optional)
• Salt and black pepper, to taste
• 12 to 16 small corn tortillas (4 to 6 inch) or small flour tortillas
• Vegetable oil for frying, about 1 cup
• 1/2 cup mayonnaise
• 1/2 cup sour cream or plain Greek yogurt
• 1/4 cup buttermilk or regular milk
• 1 to 2 canned chipotle peppers in adobo, minced (or 1 tablespoon adobo sauce)
• 1 tablespoon fresh lime juice
• 1 clove garlic, minced or 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 tablespoon chopped cilantro (optional, for the dressing)
• Salt and black pepper, to taste (for the dressing)
• Optional garnishes: lime wedges, diced avocado, salsa or shredded lettuce

How to Make this

1. Mix the filling: in a bowl combine 1 1/2 to 2 cups shredded pulled pork, 1 cup shredded cheddar or Mexican blend, 1/4 cup finely diced onion, 1/4 cup chopped cilantro, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/4 teaspoon smoked paprika if using, and salt and black pepper to taste. If the pork seems dry add a tablespoon or two of broth or salsa so it wont be crumbly.

2. Make the chipotle ranch: whisk together 1/2 cup mayonnaise, 1/2 cup sour cream or plain Greek yogurt, about 1/4 cup buttermilk or regular milk, 1 to 2 minced canned chipotle peppers in adobo (or 1 tablespoon adobo sauce), 1 tablespoon fresh lime juice, 1 clove minced garlic or 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 tablespoon chopped cilantro optional, and salt and pepper to taste. Taste and adjust heat. Chill while you assemble.

3. Warm tortillas so they wont crack: stack 12 to 16 small corn or small flour tortillas and wrap in a damp towel, microwave 30 to 45 seconds, or heat each 15 to 20 seconds in a dry skillet. Keep them covered so they stay pliable.

4. Assemble taquitos: lay a warm tortilla flat, spoon about 2 to 3 tablespoons of the pork mixture near one edge, then roll tightly and place seam-side down on a tray. Repeat, you should get about 12 to 16 depending on how full you make them. If a tortilla wont stay closed use a toothpick to hold it.

5. Heat the oil: pour about 1 cup vegetable oil into a heavy skillet to give about 1/4 to 1/2 inch depth and heat over medium-high until shimmering, or use a thermometer and bring to about 350 degrees F. Test with a small corner of tortilla, it should sizzle gently.

6. Fry in batches: carefully place taquitos seam-side down into the oil, dont crowd the pan. Fry about 1 and a half to 2 minutes per side, turning gently, until golden and crisp. Press lightly with a spatula to keep them sealed.

7. Drain and season: transfer cooked taquitos to a paper towel lined plate to drain. While still hot sprinkle a little salt over them.

8. Serve: plate the taquitos with the chipotle ranch for dipping and optional garnishes like lime wedges, diced avocado, salsa or shredded lettuce. The ranch can be drizzled over or served on the side.

9. Tips and leftovers: for a lower fat option brush or spray the rolled taquitos with oil and bake at 425 degrees F for about 12 to 15 minutes flipping halfway until crisp. Store taquitos in the fridge 2 to 3 days and the dressing 3 to 4 days, reheat in the oven to keep them crispy.

Equipment Needed

1. Large mixing bowl (for the pork filling)
2. Small bowl or jar (for whisking the chipotle ranch)
3. Measuring cups and measuring spoons
4. Chef’s knife and a cutting board (onion, cilantro, lime)
5. Cheese grater or box grater
6. Heavy skillet or fry pan (10 to 12 inch)
7. Tongs or a slotted spatula for turning
8. Plate lined with paper towels or a wire rack (to drain)
9. Damp kitchen towel and microwave or a second dry skillet (to warm tortillas)

FAQ

Pulled Pork Taquitos Recipe Substitutions and Variations

• Pulled pork: swap with shredded rotisserie chicken, pulled beef brisket, or pulled jackfruit for a vegetarian option. If you use chicken or jackfruit, add a little extra taco seasoning or adobo so it isn’t bland.
• Cheese: use Monterey Jack or pepper Jack for great melt and heat, or crumble queso fresco or cotija for a saltier, lighter finish.
• Tortillas: small flour tortillas work if your corn ones crack, or try wonton wrappers for a super crispy baked or fried taquito.
• Mayonnaise and sour cream: swap mayo with plain Greek yogurt or vegan mayo, and use extra Greek yogurt or mashed avocado plus lime instead of sour cream for a fresher crema.

Pro Tips

– Keep the tortillas super pliable right up until you roll them. Warm them briefly and keep them covered or wrapped in a damp towel, or they’ll crack when you roll. If a tortilla still wont hold, heat it a few more seconds or tuck the ends under when you roll.

– Don’t overstuff and remove excess grease from the pork. Too much filling or oily meat makes soggy taquitos and they can burst while frying. Shred the pork finely, taste for seasoning, and add just a tablespoon or two of salsa or broth only if the mix is dry.

– Watch oil temp and fry in small batches. If the oil is too cool they soak up grease, if too hot they burn before heating through. Aim for around 350 F, and give each side about the same time. Press gently with a spatula to keep them sealed while frying.

– For easier cleanup and crisper reheats, freeze rolled taquitos on a tray until firm, then bag them. Bake from frozen at a high temp or re-fry briefly to re-crisp. If you want lower fat, brush with oil and bake but flip halfway for even browning.

– Tweak the chipotle ranch to match the heat and brightness you want. Start with less canned chipotle, then add more, and add lime or a splash of buttermilk to thin and brighten. Make it a day ahead so flavors meld, but give it a stir before serving.