Fully Loaded Pork Taquitos
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Fully Loaded Pork Taquitos

Fully Loaded Pork Taquitos

with Pico de Gallo, Creamy Guacamole & Hot Sauce

Don’t get us wrong, we love a traditional taco—but when we’re in the mood to mix things up, we love taquitos, also known as rolled-up tacos with a crispy outer shell. Here, we achieve the signature taquito crunch factor by baking the stuffed tortillas (full of zesty pork and Mexican cheese) for perfectly golden results—no messy deep-frying required. That crispy crust is the perfect canvas for all our favorite toppings: pico de gallo, creamy guacamole, and hot sauce. Yes, you really can have it all.

Lightning Prep

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes


serving amount

1 unit

Yellow Onion

10 ounce

Ground Pork

1 tablespoon

Southwest Spice Blend

1 unit

Tex-Mex Paste

6 unit

Flour Tortillas

(Contains Soy, Wheat)

½ cup

Mexican Cheese Blend

(Contains Milk)

1 unit


1 unit

Roma Tomato

4 tablespoon

Sour Cream

(Contains Milk)

4 tablespoon


1 teaspoon

Hot Sauce

Not included in your delivery

1 tablespoon

Vegetable Oil

1 tablespoon

Olive Oil




Nutrition Values

/ per serving
Calories1050 kcal
Fat68 g
Saturated Fat24 g
Carbohydrate74 g
Sugar11 g
Dietary Fiber5 g
Protein39 g
Cholesterol140 mg
Sodium2250 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Aluminum Foil
Baking Sheet
Large Pan
Small Bowl



• Adjust rack to middle position and preheat oven to 425 degrees. Line a baking sheet with foil and lightly oil (or spray with nonstick cooking spray). Wash and dry all produce. • Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings).

Cook Pork Filling

• Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion; cook for 3 minutes. • Add pork*; cook, breaking up meat into pieces, until pork is browned and cooked through and onion is softened, 4-6 minutes. • Stir in Southwest Spice, Tex-Mex paste, and 1⁄3 cup water (½ cup for 4 servings). Simmer until thickened, 2-3 minutes. Turn off heat.

Assemble & Bake Flautas

• Meanwhile, drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to completely coat. • Place tortillas on a clean work surface. Once pork filling is done, add a heaping ¼ cup filling to one side of each tortilla, then sprinkle each with 1 TBSP Mexican cheese. Roll up tortillas, starting with filled sides, to create taquitos. Place seam sides down on prepared sheet. TIP: Make sure the taquitos are snug on the sheet—this will prevent them from unrolling. • Bake on middle rack until golden brown and crispy, 8-12 minutes.

Finish & Serve

• While taquitos bake, finely dice tomato. Zest and quarter lime. • In a small bowl, combine tomato, minced onion, half the lime zest, and a squeeze of lime juice. Season with salt. • In a separate small bowl, combine guacamole, sour cream, remaining lime zest, and a squeeze of lime juice. Season with salt and pepper. • Divide taquitos between plates. Top with pico de gallo, creamy guacamole, and hot sauce. Serve.