Fully Loaded Pork Taquitos
with Pico de Gallo, Creamy Guacamole & Hot Sauce
Don’t get us wrong, we love a traditional taco—but when we’re in the mood to mix things up, we love taquitos, also known as rolled-up tacos with a crispy outer shell. Here, we achieve the signature taquito crunch factor by baking the stuffed tortillas (full of zesty pork and Mexican cheese) for perfectly golden results—no messy deep-frying required. That crispy crust is the perfect canvas for all our favorite toppings: pico de gallo, creamy guacamole, and hot sauce. Yes, you really can have it all.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
10 ounce
Ground Pork
1 tablespoon
Southwest Spice Blend
1 unit
Tex-Mex Paste
6 unit
Flour Tortillas
(Contains Soy, Wheat)
½ cup
Mexican Cheese Blend
(Contains Milk)
1 unit
Lime
1 unit
Roma Tomato
4 tablespoon
Sour Cream
(Contains Milk)
4 tablespoon
Guacamole
1 teaspoon
Hot Sauce
Not included in your delivery
1 tablespoon
Cooking Oil
1 tablespoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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, 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 1⁄4 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 pico de gallo, creamy guacamole, and hot sauce. Serve.
