There was this one Mexican restaurant where I lived in Allentown that was underneath a bodega (corner store). It was a hole in the wall kind of place that you only found through word of mouth. I remember the first day my ex’s sister took me there, the taquitos they had were amazing (and super tiny). But I have to mention, this Mexican restaurant did not shy back when it came to bringing on the heat. They had this green salsa that smelled delicious, but the bite was too much for me. When I made pernil, I knew I had to try to make my own street style pork taquitos, sans the heat.
These taquitos are amazing. But the true beauty of taquitos, is that like tacos, you can stuff them with almost anything. My father came to visit me once and lo and behold, he came with some goodies. The taquitos from that hole in a wall restaurant, I was shocked. I dug right in, and then choked. Well, not “choked”, but I had to ask what I was eating. Apparently it was goat. Yup, my palette was not accustomed to it, and quite frankly I had to decline further bites. Thankfully they had varieties, steak it was!
How To Make Street Style Pork Taquitos
It starts with the meat. I shredded the pernil and lightly squeezed some lime juice over it to pump up the flavor. Make sure you heat the tortillas for a few seconds in the microwave. Here’s a tip, put a damp paper towel over it and do it in batches. 3-4 tortillas stacked at a time. You just want the tortillas to be pliable.
Next, you’re going to take your favorite kind of shredded cheese and generously cover the pork with it. I used Monterey Jack, but I’m sure sharp cheddar will taste great.
Wrap that bad boy up. Yum! Remember, try to get it tight, but don’t break it.
On an aluminum covered pan, you’re going to place the tortillas seam side down. If desired, for some nice crispy browning, spray with olive oil cooking spray. Then bake that bad boy for about 7-9 minutes, until desired color appears.
This street style pork taquito recipe is super simple, yet delicious. Perfect way to use up leftover pork. You can still enjoy this at room temperature, making it perfect to pack for school lunches, and of course don’t forget game day! Let us know in the comments how you like your taquitos, and if you’ve ever had goat. As always, buen provecho!
(Don’t forget to Pin this to Pinterest!)
- 2 ½ cups of roasted pork, shredded
- 6 to 8oz of Monterey jack cheese, shredded
- 10 small flour tortillas
- 1 lime, juiced
- Cooking spray (optional)
- Preheat oven to 375 degrees Fahrenheit.
- Sprinkle lemon juice over pork and gently mix around.
- Microwave 5 tortillas at a time with a damp paper towel over it for 10 seconds, to soften.
- To a tortilla add 2-3 tablespoons of pork and 2-3 teaspoons of cheese. Tightly and gently roll up the tortillas.
- Line tortillas on a greased foil lined pan. Spray an even coat of cooking spray over tortillas. Bake for 7-10 minutes until tortillas are a golden color.