Crispy carnitas taquitos from Half Baked Harvest Every Day: Recipes for Balanced, Flexible, Feel-Good Meals (page 174) by Tieghan Gerard

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Accompaniments: Quick-pickled red onions; Creamy poblano sauce

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Notes about this recipe

  • kbrooks on May 24, 2024

    These were tasty.I lined the baking sheet with parchment paper. Since I was only cooking for 2, I froze half of the carnitas and they didn't lose any flavor or texture when thawed and rewarmed later.

  • Devons on April 08, 2024

    So so. Ditto jay.moe comments. Also, the rolled taquitos stuck to pan when baked, never turned brown. Will try next batch in frying pan. Flavor okay but not exceptional in any way.

  • jay.moe on December 04, 2022

    Cooking the pork in a slow cooker made the long cooking time easier since it didn't have to be watched as closely as if it had been cooked in the oven. The pork tasted good although it could have used more salt (the recipe didn't specify an amount to use). Most of the rub cooked off the pork while braising when the pork started releasing fat and juices. Next time I would sear the pork before putting it in the slow cooker so the flavor stays on the pork rather that ending up in the juice left in the slow cooker. The lime juice squeezed on the pork before broiling was a nice addition. Baking the taquitos was a problem. The corn tortillas never seemed to brown or crisp like the picture in the cookbook. I finally shallow fried them on the stove as they were starting to dry out in the oven without adding any color. The taquitos were ok. I'm not sure I would make them again.

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