It’s finally fall and with the changing leaves and cozy clothes comes televised football games every day that ends in an -ay. If you can’t beat ’em, join ’em — that is to say, watching football is much more tolerable when I get to simultaneously scarf Pulled Pork Taquitos with Chipotle-Ranch Dipping Sauce!
Corn tortillas are rolled around crock pot pulled pork and shredded cheese, baked until crisp, then dunked into smoky Chipotle-Ranch Dipping Sauce before devouring. They are perfect game-day food. Toss a batch of taquitos onto a platter then let the gang dive in! Even better? This recipe is not only gluten-free but freezer friendly too, so you can prepare a batch ahead of time then pop them into the oven right before kick off. That’s right — these taquitos are baked, not fried. Serve a sizzling stack with smokey, Chipotle-Ranch dipping sauce and cold guacamole. Heaven!
Start the taquitos by slow cooking the pulled pork. Pick up a 3-3.5lb boneless pork butt roast then trim off as much fat as you can. Don’t make yourself crazy over it, but if there’s a big thick layer anywhere on the roast – get rid of it!
Cut the roast into 8 big hunks then toss them into the bottom of a 6 quart crock pot.
Next add seasonings and spices including 1 chopped onion, 6 peeled garlic cloves, 2 teaspoons each cumin and chili powder, 1 teaspoon salt, and 1 can chicken broth. Pop a lid on the crock pot then cook on high for 5-6 hours, or low for 8-10 hours, until the roast shreds easily with two forks.
Place the shredded pork into a bowl then combine with 1/2 cup cooking liquid and discard the rest.
Meanwhile, shred 8oz queso fresco cheese, which I find by the refrigerated tortillas in the grocery store. Queso fresco is light and mild-tasting, kind of like a harder mozzarella, and pairs fantastically with the garlicky pulled pork.
If for some reason you can’t find queso fresco, use shredded monterey jack cheese, or a Mexican blend cheese.
Next, warm 18 corn tortillas. Corn tortillas are notorious for cracking when rolled or bent unless they’re super fresh, which most grocery store tortillas aren’t. An easy way to get them pliable is to wrap 6 at a time in a damp paper towel then microwave for 30 seconds.
To the center of a warm corn tortilla, place 3 Tablespoons pulled pork (eyeball it) then top with 1 Tablespoon shredded queso fresco. Roll then place seam side down on a foil-lined, nonstick-sprayed baking sheet.
Spray the tops with nonstick spray then bake for 13-15 minutes at 425 degrees, or until golden brown and crispy. Alternatively, freeze the taquitos un-baked then transfer to a freezer bag. Bake straight from the freezer at the same time and temp!
While the taquitos are baking make the dipping sauce by combining 1/2 cup Ranch Dressing with 2 Chipotle Peppers in Adobo Sauce, plus 2 teaspoons of the sauce in a food processor then processing until smooth. Alternatively you could finely chop the peppers then stir into the dressing.
Chipotle peppers are smoked jalapenos and they add a fantastic, smokey flavor to the dipping sauce. So good, and pairs perfectly with the theme of the meal.
Crunchy, cheesy, and mouthwatering, you and your friends and family will devour these taquitos. Enjoy!
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