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.
Allergens
Utensils
Tags
Onion
1 unit
Tofu
1 unit
Southwest Spice Blend
1 tablespoon
Tex-Mex Paste
1 unit
Flour Tortillas
6 unit
Mexican Cheese Blend
0.5 cup
Lime
1 unit
Tomato
1 unit
Sour Cream
3 tablespoon
Guacamole
4 tablespoon
Hot Sauce
1 teaspoon
Cooking Oil
Olive Oil
Salt
Pepper
• 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).
• 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 (1⁄2 cup for 4 servings). Simmer until thickened, 2-3 minutes. Turn off heat.
• 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.
• 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 creamy guacamole, pico de gallo, and hot sauce. Serve.
850
kcal
Calories
54
g
Fat
18
g
Saturated Fat
61
g
Carbohydrate
11
g
Sugar
7
g
Dietary Fiber
34
g
Protein
40
mg
Cholesterol
1840
mg
Sodium
with Pico de Gallo, Creamy Guacamole & Hot Sauce
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