Pork Roast Taquitos

23 Jan

I love to cook, but with only two of us in the house we always have leftovers from our meals. I freeze almost everything. The problem with that is, I don’t enjoy eating leftovers. So, I have learned to re-purpose my meals. Now I can use up my leftovers and enjoy a whole new recipe or meal. This recipe is made from the leftovers from my Pork Roast that I had in my freezer. It made for a wonderful dinner while watching the football game.


  • 2 1/2 cups (aprx) left over Pork Roast, warmed and shredded. (It was stored in a freezer zip lock bag along with the sauce, carrots and mushrooms. I just warmed and shredded every together.)
  • 1 dozen corn tortillas, fresh – If using frozen, defrost them and warm them a little to soften them.
  • Vegetable Oil
  • Guacamole (optional)
  • Sour Cream (optional)

Place approximately 2 tablespoons of shredded Pork Roast on a corn tortilla, just off-center. Starting with the end closest to the meat roll the tortilla firmly towards the opposite side. Secure the tortilla with a toothpick.

Preheat 1/4″ of vegetable oil in a large skillet over medium-high heat. Place taquitos, toothpick side down, in the hot oil, carefully leaving room around each one. You don’t want to crowed the skillet. Fry them, lightly browned 30 seconds to a minute on each of the 4 sides. (This really is determined by the characteristics of your stove and skillet). Place the fried taquitos on a paper towel lined plate to drain. Serve with guacamole and/or sour cream.

Suggestions: If I am making a dinner out of this, instead of a snack, I like to serve them with a nice tossed salad or with Refried Black Beans and Cilantro-Lime Rice. Make taquitos from your leftover beef or chicken.

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Posted by on January 23, 2012 in Left-Over Delights, Pork


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