The Best Homemade Spicy Pork Taquitos
This post may contain affiliate links, which means we’ll receive a commission if you purchase through our link, at no extra cost to you. See our disclosure here.
You’ll never go back to buying store-bought taquitos after making them homemade! These homemade spicy pork taquitos are popping with fresh flavors and a bit of spice.
A spicy slow-cooked pork filling wrapped in a crunchy corn tortilla, pan-fried in avocado oil to make the most delicious snack or party appetizer! Paired best with a homemade salsa or salsa verde. These couldn’t go fast enough in our house!
You know we are huge fans of putting a modern twist on our childhood favorites! Growing up, taquitos were a staple finger food at almost every party we went to and they were the quickest to disappear off the plate. Most of our life, we opted for the store-bought taquitos, until we made them homemade. These homemade pan-fried spicy pork tortillas are perfection! And as we sit here typing out this post, we can’t help the urge to want to make these again for dinner tonight. We just had so much fun making these and know you will too!!
The Best Homemade Spicy Pork Taquitos
How to make these homemade spicy pork taquitos…
Slow cook the meat overnight…
You will need to start by slow cooking the pork overnight or during the workday so you can easily make for dinner. Start by mixing to gather your spice blend and rub on the pork shoulder. Place the seasoned pork in the crochet on 300*F and cook for 8 hours until the internal temperature is 200*F. (You don’t need to add any oil to the meat while slow cooking because the juices of the meat will tenderize the pork as it cooks). Once your meat is cooked, use to make taquitos right away. Or if you are not making taquitos right away, place in the fridge to cool until you are ready.
Make taquito filling…
Using two forks, in either hand, pull the meat apart to shred the meat and set aside. Next in a skillet over medium heat, sauté drizzle two tablespoons of avocado oil in the pan and add your seasonings. The chili powder, cumin, onion powder, oregano and smoked paprika add vibrant flavor to the tacos and a bit of spice. Once the onion has softened and is fragrant, add in your shredded pork, salsa verde, cheese and lime juice. Mix everything together and let it cook until the cheese is melted.
Fill and wrap each tortilla…
If you are using corn tortillas, you will need to be delicate with this part because they are a more dry than flour tortillas. To make the taquitos easier to fold, you will want to warm them up. Place your tortillas in the microwave for 30 seconds. Fill each tortilla with about two large spoonfuls of the yummy pork filling. Carefully roll the taquito tightly and secure by poking the toothpick through the center. Once they’re rolled up and secured, place them seam-side-down on the plate while you finish rolling the others.
Pan fry the taquitos…
You should always be careful frying foods, but once you get the hang of it, it can be fun to do! We choose to use avocado oil because it has a higher smoke point, meaning it is healthier to use when frying at hight temperatures. Start by adding about one cup of avocado oil to a pan for frying and turn on medium-high heat. Place each taquito into the oil and fry for a couple minutes on each side. They should start to become a nice golden, brown color.
After they are lightly browned, place the cooked taquitos on a paper towel-lined plate to catch the excess oil. Repeat the frying steps for a couple batches until all of your taquitos are fried! Best when eaten hot!!
Serving suggestions..
We suggest you serve with salsa verde or queso. If you’re looking for a good homemade salsa recipe, we have one here!
Homemade Spicy Pork Taquitos
A spicy slow-cooked pork filling wrapped in a crunchy corn tortilla, pan-fried in avocado oil to make the most delicious snack or party appetizer!
- Total Time: 30 hours
- Yield: 20 taquitos 1x
Ingredients
- 1 pork shoulder
- 1/2 tsp chili powder
- 1 tsp cumin
- 1 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp coriander
- 1 cup + 2 tbsp avocado oil
- 1 adobo pepper ((from 1 can adobo peppers))
- 1/3 cup salsa verde
- 4 garlic cloves
- 3/4 cup fiesta blend cheese
- 1/4 cup cilantro (chopped)
- 20 corn tortillas
Instructions
Roasting Pork Shoulder
- Start by making the spice blend. Remove the pork from the package and rub on pork shoulder making sure to cover the entire piece of meat.
- Place pork in a crockpot (no oil needed because the juices will tenderize the meat) on low and cook for 8 hours until the internal temperature is 200℉. (It may be best to cook the pork overnight or while at work.) *
- Once cooked, remove from crock pot. If you are not making the taquitos immediately, place in fridge to cool until you are ready. Using two forks, pull the meat apart to make your shreds.
Making Taquitos
- In a skillet over medium heat, saute your onion in the seasonings – chili powder, cumin, onion powder, oregano, smoked paprika.
- Once the onion has softened and is fragrant, add in pork, salsa verde, cheese, lime juice and cilantro and stir. Cook until cheese has melted and everything is fragrant and mixed together.
- Place your tortillas on a plate and warm them in the microwave for 30 seconds. This will help them to fold around your filling without breaking.
- Fill each tortilla with about 2 large spoonfuls of pork filling. Roll taquito tightly and secure with a toothpick, placing seam side down on the plate.
- Add about 1 cup of avocado oil to a pan for frying and turn on medium-high heat. Place each taquito in oil and fry for a couple minutes on each side, until golden brown.
- Place cooked taquitos on paper towel lined plate (to catch excess oil). Repeat frying steps for a couple batches until all your taquitos are fried. Allow oil to drain and the taquitos to cool for about 10 minutes. Serve warm with avocado, salsa verde or cheese.
Notes
*Pro tip: you don’t need to add anything but the meat to the slow cooker. The juices will cook off of the meat—giving the crockpot enough moisture to cook and not overheat.
- Prep Time: 10 hours
- Cook Time: 20 hours
- Category: Appetizer, dinner, Lunch
- Cuisine: American, Tex-Mex
Other Posts You May Like
Stunning Modern Kitchen Backsplash Tile | Our Top 10 Kitchen Tile Picks
