Baked Green Chile and Pork Taquitos

Over the past week or so, we have been making a lot of finger foods for dinner. We’ve been noshing on everything from cheese platters to stuffed mushrooms. In the freezer I found a small one pound package of pork stew meat. We were all tired of soups and stews.  So I had to try something different. I found a can of Hatch chiles in the pantry and decided on taquitos. Taquitos or flautas are rolled tacos filled with meat or cheese. You can usually find a less healthy version in the grocery freezer case. For us, we typically make taquitos with leftover meat or vegetables. It’s one version of leftovers that my family is sure to eat.

Taquitos are generally fried, but this version is baked. You add a small amount of oil prior to heating up the tortilla and again after you roll the tortilla into a roll. You add the oil prior to heating to make the tortilla pliable. Without the oil, the tortilla would fall apart when you rolled it up. I used olive oil and a pastry brush to brush on the oil. I wouldn’t use a spray oil, it won’t prevent the tortilla from falling apart.

You’ll be making the first half of this recipe in a crock pot. You’ll be cooking the pork and chiles first until the pork is falling apart. After the pork has cooled, you’ll be rolling them up and baking them until crispy. Beginning to end, the recipe will take about 5.5 hours. The time investment is well worth it. The finished taquitos can be frozen and reheated as needed. But there may not be any left after you serve them the first time.

Green Chile and Pork Taquitos

1 pound pork stew meat or roast, trimmed
3 whole or 1 (4 ounce) can Green chiles, diced
1/2 small red onion, chopped
3 cloves garlic, chopped
3 Tablespoons fresh cilantro, diced
1 tablespoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon cumin

15 corn tortillas
1/2 cup pepper jack cheese, grated
1/4 cup olive oil for tortillas

Place pork meat, green chiles, onion, garlic, cilantro, oregano, salt, pepper, and cumin in a crock pot. Add enough water to cover pork. Cover with lid and cook on high for 4-5 hours until pork is done and falls apart when you touch it.

Strain liquid from pork and chiles and let cool. Shred the pork with hands or two forks. Combine shredded pork with chiles and cooked onions. Set aside.

Preheat oven to 425 degrees. Place 5 corn tortillas on a cookie sheet. Brush each with olive oil. Top each tortilla with 1 tablespoon of cheese along one edge.

Place in oven for 2 minutes or until cheese is melted. Remove from oven. Place 1 large spoonful of pork and chile mixture (in a straight line along one edge) on each tortilla. Repeat with remaining heated tortillas. Roll each tortilla and place seam side down on the cookie sheet. Brush the tops of each rolled tortilla with oil. Return cookie sheet with rolled tortillas to oven. Bake 10-12 minutes or until crispy. Remove and repeat with remaining tortillas.

Serve with sour cream, guacamole, and salsa