Who’s excited for Cinco de Mayo? Can you believe it’s only a little over a week away?! How fast did these first four months of the year go?! Pretty soon I’ll be sipping frozen mojitos on the deck [that we’ve yet to build] next to the pool [that looks like a good ole New England winter got the best of it]. Well, friends, these baked BBQ pork taquitos hit on all the notes I’m excited for in the next couple of months, even if we’re still a solid month away from opening the pool.
Perfect for any Cinco de Mayo celebration and easy enough to throw together for a quick dinner, these taquitos are a huge new favorite in our house, followed very closely by the original taquitos we love so much. And because I always tend to overdo things and I always end up slow cooking a ginormous pork butt, I often have a couple bags of pulled pork stashed in the freezer for meals like this one (or these BBQ chicken burgers!). It’s not always bad to be a pack rat, is it?
looking for more cinco de mayo recipes?
check out 15 of our favorites!
- 3 oz cream cheese, softened to room temperature (reduced-fat is fine)
- 1/3 cup BBQ sauce
- ½ tsp paprika
- ½ tsp chile powder (I love ancho chile powder but regular chili powder is fine too)
- ½ tsp garlic powder or 1 garlic clove, minced
- ½ tsp mustard powder or 1 tsp Dijon mustard
- Juice of ½ lime
- ½ tsp brown sugar
- ½ tsp liquid smoke
- Pinch red pepper flakes
- Kosher salt and freshly ground black pepper to taste
- ¼ cup diced onion
- 3 scallions, thinly sliced
- 2 tbsp minced fresh cilantro
- Hot sauce (optional)
- 2 cups shredded or chopped cooked pork
- 1 cup shredded sharp cheddar cheese
- 10-12 (6-inch) corn or flour tortillas
- Cooking spray
- Ranch dressing
- Chipotle ranch dressing
- Creamy avocado ranch dressing
- Extra BBQ sauce
- Sour cream
- Extra lime wedges
- Preheat oven to 425° F. Spray a large baking sheet lightly with cooking spray.
- In a large bowl, mix together the cream cheese, BBQ sauce, paprika, chile powder, garlic powder, mustard powder, lime juice, brown sugar, liquid smoke, red pepper flakes, and ¼ tsp salt until well combined. Stir in the onions, scallions, cilantro, and hot sauce. Fold the pork and cheese into the mixture.
- Warm the tortillas in the microwave for 15 seconds and keep them between two kitchen towels on your work surface. Using a medium-size cookie scoop, line the middle of a tortilla with a heaping scoop (about 2-3 tablespoons) of the filling mixture (leave the rest of the tortillas inside the towels). Roll the tortilla up tightly around the filling and place it seam-side down on the baking sheet. Repeat with the remaining tortillas and filling, spacing the assembled taquitos evenly on the baking sheet.
- Spray the tops lightly with cooking spray and sprinkle a very small pinch of kosher salt onto each taquito – don’t skip this as the salt finishes off the taquitos. Bake 15-20 minutes, until crisp and golden brown. Serve with any of the suggested dipping options above (or your own!).
adapted from Pink Parsley