By Traeger Kitchen
This is more like a description of a method than a hard and fast recipe. We like these made with shredded Chipotle Smoked Pork Butt, which you can find on this site, but it’s good with just about any pulled pork really. How many taquitos you make depends on how much leftover pork you have (and how hungry you are). You could also add cheese to these if you like. Serve with salsa or a creamy guacamole for dipping.
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|Canola oil, for frying|
|1 Tablespoon||corn starch|
|12||corn tortillas, 6"|
|Leftover pulled pork, preferably from our Chipotle Pork Butt|
|Dipping sauce, such as salsa|
|Crema or sour cream mixed with a little lime juice (optional)|
|Fresh cilantro (optional)|
Chipotle Pork Taquitos
Set a deep, heavy-duty pot filled no more than halfway with oil on the Traeger Induction cooktop or on the stove. Clip a deep fry thermometer to the pot and heat the oil over medium heat to between 350°F and 375°F. Place a cooling rack over a sided baking sheet.
Canola oil, for frying
Meanwhile, make the taquitos, Whisk the corn starch with ¼ cup water to make a slurry. For each taquito, brush the top edge of a corn tortilla with the corn starch slurry. Add a couple tablespoons of the pork and roll up tightly in the corn tortilla, pressing on the seam to seal.
1 Tablespoon corn starch
12 corn tortillas, 6"
Leftover pulled pork, preferably from our Chipotle Pork Butt
Working in small batches, fry the taquitos until crispy and golden brown, 1½ to 2 minutes. Carefully transfer the cooked taquitos to the rack to drain and cool slightly.
Serve the taquitos with your favorite dipping sauce and lime wedges, if desired. If you like, drizzle the crema over them and sprinkle with fresh cilantro. Enjoy!
Dipping sauce, such as salsa
Crema or sour cream mixed with a little lime juice (optional)
Fresh cilantro (optional)
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