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Pulled Pork Taquitos with Chipotle-Ranch Dipping Sauce

adapted from Iowa Girl Eats

Ingredients

  • 3 – 3.5lb boneless pork loin
  • 2 cups chicken brother
  • 1 onion chopped
  • 6 cloves garlic peeled
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 8 ounces queso fresco shredded (or Monterey Jack)
  • 18 corn tortillas
  • guacamole and salsa for serving

For the Chipotle-Ranch Dipping Sauce:

  • 1 cup ranch dressing
  • 1 Chipotle Pepper in Adobo Sauce + 1 teaspoon sauce

Instructions

  1. Put pork loin in slow cooker. Add chicken broth, onion, garlic, chili powder, cumin, and salt. Cover and cook on low for about 7 hours. At least point pork should be falling apart. Remove it to a plate and shred with two forks.
  2. Preheat oven to 425F. Line a large baking sheet with aluminum foil or spray with oil.
  3. Wrap 6 tortillas in damp paper towels and microwave for about 30 seconds to soften them. Place a heaping spoonful of pork on each tortilla followed by a spoonful of queso fresco. Roll and place seam side down on the baking sheet. Repeat using the remaining ingredients. Spray the tops of the taquitos with oil.
  4. Bake for 13-15 minutes or until golden and crunchy.
  5. While the taquitos are baking, make your sauce by combining the ranch, chipotle pepper in adobo and adobo sauce in a blender and blend until smooth.