taquito

Sheet Pan Pork Taquitos

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Sheet Pan Pork Taquitos! To season or not to season. Everyone has a basic slow cooker recipe for preparing roast pork. I like to keep mine fairly simple so, when finished, I have several options for the recipes I have in mind later on. If you’re thinking these taquitos sound too bland for your palate, simply add spices like chili powder, garlic, cumin, onion, and kosher salt during the cooking process. (Some of my friends use a prepackaged taco seasoning mix, for convenience.) You’re the chef, so you’re in charge. Make sense? Then carry on. 

SHEET PAN PORK TAQUITOS

Ingredients: 

12 corn tortillas 

3 cups pulled pork, precooked 

1 cup Mexican blend cheeses,  finely shredded

3-4 tablespoons butter, melted

Ranch dressing, for drizzling

Instructions:

Preheat oven to 400°. Spray a sheet pan with nonstick oil. Set aside. In a bowl, combine pulled pork and Mexican blend cheeses. Mix well. Warm corn tortilla shells in the microwave until malleable. Place one tortilla down on a flat surface. Fill it with pork and cheese mixture just below the center of the tortilla. Roll up the tortilla tightly and transfer it, seam side down, to the sheet pan. Repeat with remaining ingredients. Using a silicone brush, lightly oil the tops of the tortillas with melted butter. Bake 15-20 minutes, or until tortillas are crispy. Drizzle with ranch dressing. Serve with shredded lettuce, red onion, salsa, cilantro, and lime. 

Turkey Taquitos

What’s Cooking in Gail’s Kitchen? Table Food: Turkey Taquitos! Small rolled-up tortillas that are filled with seasoned meat, shredded cheese, and Mexican spices might be the best alternative to a taco or a burrito. In lieu of deep frying, crispy crunchy results can happen in the oven. The smaller size tortilla makes the turkey taquito easy to hold and handy for dipping into red or green salsa. Some foodies make a meal out of these little corn tacos, while others find them perfect as a party snack. Better make a batch for yourself before you decide.

TURKEY TAQUITOS

Ingredients:

1/2 cup salsa

3 cups turkey, precooked and shredded

1 1/2 cups cheddar cheese, shredded

1 tablespoon taco seasoning mix

1/2 teaspoon oregano, crushed

1/4 teaspoon cumin powder

1/8 teaspoon garlic powder

12 corn tortillas

1/3 cup vegetable oil

Tomatoes, jalapeños, cilantro, and ranch dressing, for garnish

Instructions:

Preheat oven to 425°. Pour salsa into a strainer. Allow juices to drip away. In a large bowl, combine shredded turkey, cheddar cheese, taco seasoning mix, crushed oregano, cumin powder, and garlic powder. Mix well. Warm vegetable oil in an iron skillet over medium heat. Dip each tortilla into the oil and place on a plate. This makes the shell pliable. Reduce heat to low. Place 2 tablespoons filling on each tortilla. Roll tightly. Place in the iron skillet to “seal” for a few seconds. Then transfer taquito to a baking sheet, with seam facing down. Repeat with remaining tortillas. Bake for 18-20 minutes or until crisp. Garnish with chopped tomatoes, sliced jalapeños, and fresh cilantro. Drizzle with ranch dressing. Serve warm.