When Dave makes his pork carnitas for parties we often have a couple pounds of leftover meat. One of our favorite uses for this leftover carnitas is to make taquitos the next day. This is extremely easy and the recipe can also be used for shredded beef or chicken. However, most of the time we tend to have more pork because we do batches of five or more pounds at a time. So I am calling this our Pork Taquitos Recipe.
As mentioned the quality of the taquitos will depend largely on the quality of the meat. Our carnitas is always delish but I like to add a little extra cumin or Goya Adoba seasoning with cumin. I feel this “refreshes” the flavor of the meat. Just cumin is fine but Goya seasonings are amazing.
To keep the taquitos together I simply make a paste with water and cornstarch. You want good quality, thicker corn tortillas for this recipe. Otherwise they will tend to crack when you roll them.
Of course, for health reasons, many people like to bake taquitos. Lets face it this isn’t health food. We are frying them. If you want to bake them simply heat an oven to 425 degrees and place taquitos on a baking sheet lined with aluminum foil. Cook for 15-20 minutes until golden brown. To me this starts to look more like enchiladas. That is another great use for leftovers but we will cover it in a separate post.
- 1.5 to 2 lbs leftover carnitas can also use shredded beef or chicken
- 1 teaspoon cumin or Goya Adoba seasoning with cumin
- 18 corn tortillas
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 cup vegetable oil
Sprinkle shredded meat with cumin or Goya seasoning. Mix cornstarch and water into a paste. Add meat to tortillas and roll like a cigar. Seal seam with cornstarch paste.
Heat oil in skillet to about 350 degrees. Add the taquitos in small batches of 4 to 6. They should sizzle as added. Cook until golden brown, turning throughout for about 2 minutes. Remove to plate covered with a paper towel. Serve immediately.