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!
Ingredients
- 3 - 3.5 lb boneless pork butt, also called pork shoulder
- 14 oz can chicken broth
- 1 onion, chopped
- 6 cloves garlic, peeled and smashed
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon salt
- 8 oz shredded queso fresco, or Monterey Jack or a shredded Mexican cheese blend
- 18 gluten free corn tortillas, Mission Super Soft recommended
- For serving: guacamole, salsa
For the Chipotle-Ranch Dipping Sauce:
- 1/2 cup prepared ranch dressing
- 2 chipotle peppers in adobo sauce + 2 teaspoons sauce
Directions
- Trim fat from pork then cut into 8 pieces and place into the bottom of a 6 quart crock pot. Add chicken broth, onion, garlic, chili powder, cumin, and salt then stir to combine. Cook on high for 5-6 hours or low for 8-10 hours, or until the pork shreds easily with two forks. Shred the pork then place it into a large bowl with 1/2 cup of the cooking liquid and stir to combine. Discard remaining cooking liquid.
- Preheat oven to 425 degrees then line a half sheet pan with foil and spray well with nonstick spray. Set aside.
- Wrap 6 tortillas at a time in a damp paper towel then microwave for 30 seconds. Place 3 Tablespoons shredded pork into the center of each warm tortilla (just eyeball it) then top with 1 Tablespoon shredded cheese. Roll then place seam side down on the prepared baking sheet. Repeat with remaining ingredients then spray tops of the tortillas with nonstick spray and bake for 13-15 minutes or until tops are golden brown and crunchy.
For the Chipotle-Ranch Dipping Sauce:
- Combine ranch dressing, chipotle peppers, and sauce in a food processor then process until smooth. Alternatively, finely chop peppers then stir ingredients together to combine.
To freeze:
- Freeze taquitos on a baking sheet then transfer to a freezer bag. Bake the same way frozen as fresh (ie do not thaw.)
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Omg that sauce! Make these! You will not be disappointed
Have you ever tried making these in an instant pot?
Do you have the nutritional information for this recipe? I see the info on the BHG link but with your changes I wondered if the calorie count was any better. I’m all about tracking my food on my fitness pal and planning if I decide to have a high calorie/high fat meal. Thank you !
Hi Kathy! I don’t since the overall calorie count can vary widely depending on the brands of products used, but recommend Livestrong’s recipe calculator tool if you need that information! livestrong.com/recipes/create/