Pork Taquitos

Total Time

Prep: 40 min. Bake: 10 min.


1 dozen

Updated: Nov. 08, 2023
These taquitos freeze very well, so you can make a big batch and enjoy them anytime. Microwave the shells before filling for easier rolling. —Taste of Home Test Kitchen
Our editors and experts handpick every product we feature. We may earn a commission from your purchases.


  • 1 medium onion, finely chopped
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 2 cups shredded cooked pork
  • 1 cup shredded Mexican cheese blend
  • 1/4 cup minced fresh cilantro
  • 1/4 cup salsa verde
  • 1 tablespoon lime juice
  • 12 corn tortillas (6 inches), warmed
  • Optional: Sour cream, guacamole, pico de gallo and additional salsa verde


  1. In a large skillet, saute onion in oil until tender. Add the garlic, cumin, oregano, chili powder and cayenne; cook 1 minute longer. Add the pork, cheese, cilantro, salsa and lime juice. Cook and stir until cheese is melted.
  2. Place 2 tablespoons filling over lower third of each tortilla. Roll up tightly. Secure with toothpicks. Place taquitos on a greased baking sheet. Bake at 400° for 8 minutes. Cool on a wire rack. Discard toothpicks. Serve with optional toppings as desired.

Can you freeze Pork Taquitos?

Place cooled taquitos on a waxed paper-lined 15x10x1-in. baking sheet; freeze until firm. Transfer to an airtight container; freeze for up to 3 months. To use frozen taquitos, arrange desired number in a single layer on a greased baking sheet. Bake at 400° for 12-15 minutes or until golden brown. Cool and serve with optional toppings as desired.

Nutrition Facts

1 taquito: 155 calories, 7g fat (2g saturated fat), 29mg cholesterol, 118mg sodium, 13g carbohydrate (1g sugars, 2g fiber), 10g protein.