Shredded pork marinated in GF beer, chili powder, and cumin combined with onions, salsa, and cheese make these little taquitos so simply delicious you won’t believe they’re homemade. They’re also baked, not fried, which makes them all the more appealing! I first tried this recipe with shredded chicken, but marinating a pork tenderloin in GF beer and other spices was definitely an improvement! These fantastic little bundles would make a great appetizer as well as a meal, which is how we enjoyed them alongside some guacamole and Mexican seasoned quinoa.
Ingredients for Shredded Pork:
- 1 pork tenderloin (about 1 lb)
- 1 bottle of Redbridge GF beer
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp oregano
Place all ingredients in crock pot, cook on low for about 6-8 hours until you can shred pork easily with fork. Turn on “warm” until ready to stir into taquito mixture.
Ingredients for Taquitos:
- 12 corn tortillas
- 2 Tbs canola oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1/4 C salsa
- 4 oz cream cheese, diced
- Salt and pepper to taste
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- Shredded pork
- 1 C Monterrey Jack cheese
Start by toasting the tortillas for 10-15 seconds per side in skillet. Place on plate and cover with aluminum foil.
Preheat oven to 425 degrees. Heat 1 tablespoon of the canola oil in a large skillet. When hot, add onions and cook until soft, about 3-4 minutes. Stir in salsa and cream cheese, and cook until cream cheese is completely melted. Turn heat down, and stir in seasonings, then shredded pork from crock pot, then the Monterrey Jack cheese.
Place a heaping tablespoon of taquito mixture onto each tortilla, then roll up and place seam side down onto parchment lined baking sheet. Brush the remaining tablespoon of oil on top of each taquito. Bake for about 18-20 minutes or until golden brown on top.
Serve warm with additional salsa, sour cream, or guacamole and enjoy!
Gluten Free: NBD 