Carnitas Taquitos

Flavorful pork is wrapped tightly in flour tortillas and baked into crisp carnitas taquitos. Make a big batch in advance and freeze them for quick and easy dinners down the line!

Carnitas Taquitos

We’re still working our way through all the meals I froze before the baby was born, and I’m grateful for that. Because while I have gotten back into the kitchen (and am so happy that the markets are open for fresh local produce again!), the whole making-dinner thing doesn’t always happen.

Baby girl has been on a nap strike for the better part of two weeks, and most days, she can’t fall asleep anywhere. When she wouldn’t sleep in the crib, I tried wearing her in the Moby, going for a walk, going for a drive, putting her in the swing – each thing would work for 10-15 minutes, and then she’d be awake again. Finally, in late afternoon, she would be so exhausted that she’d conk out in my arms for a solid 2-3 hour nap. If I tried to set her down, she’d wake up immediately. So I’ve been opting to just enjoy the cuddles and remind myself that everything is a phase with babies.

Carnitas Taquitos 2

Anyways, all this means that I’m not able to do much prep work in the kitchen in late afternoon like I usually would. By the time we get back from our daily post-work walk with Dan, it is close to her bedtime (and at this point, that’s pretty close to our bedtime too!). I’d rather spend that last little stretch of time with Dan and the baby than at the stove, so on the no-nap days, we’ve been opting for freezer meals or other quick, easy dinners.

This week, I baked up some of these carnitas taquitos that I had frozen back in February (here’s how to freeze taquitos). In the time it took them to bake, I managed to make an avocado cream dipping sauce and side salad and get the kitchen all cleaned up. Win-win – a delicious dinner and one less task on the household to-do list!

Carnitas Taquitos

Prep Time: 30 minutes

Cook Time: 8 hours

Yield: 24 taquitos

3 taquitos

Carnitas Taquitos

Flavorful carnitas are wrapped tightly in flour tortillas and baked into crisp taquitos. Make a big batch in advance and freeze them for quick and easy dinners down the line!

Ingredients

    For the carnitas:
  • 15 ounces tomato sauce
  • 1 chipotle chili in adobo sauce
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 2 teaspoons ground cinnamon
  • 3 pounds pork shoulder
  • For the taquitos:
  • 24 6" flour tortilla
  • 1/4 cup canola oil

Instructions

  1. Whisk the tomato sauce with the chipotle chili, cumin, chili powder and cinnamon.
  2. Place the pork in a slow cooker and cover with the tomato sauce. Cook on HIGH for 6-8 hours. When the pork is cooked and cool enough to handle, shred the meat.
  3. Grease 2 9x13" baking pans. Spoon 2-3 tablespoons of carnitas into a tortilla in a single line about 1/3 of the way from one edge. Roll tightly, and place seam down in the pan. Repeat until all the carnitas are used up.
  4. Brush the tops of the taquitos with oil, and bake at 450F for 20 minutes, flipping halfway through. Serve warm.
http://www.savvyeat.com/carnitas-taquitos/

Here’s how to freeze taquitos for later!

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