Taquitos Recipe

Prepare chilies

Remove stems and seeds from the ancho and guajillo chilies. Toast briefly in a dry skillet over medium heat 30–45 seconds per side until fragrant but not burned. Transfer to a bowl and cover with hot water to soak for 15 minutes until soft. Reserve soaking liquid.

Cook ribs

Place pork ribs in a medium Dutch oven or heavy pot with 2 cups broth, half the halved onion, 2 garlic cloves, 1 tsp salt, 1/4 tsp black pepper, and 1/2 tsp oregano. Bring to a simmer, cover, and cook gently for 1.5–2 hours until meat is very tender and pulls from the bone. Alternatively, braise at 300°F (150°C) in oven for 1.5–2 hours.

Remove meat from bones

When tender, lift ribs from liquid, cool slightly, and remove meat from bone. Shred meat with two forks, discarding bones and excess fat. Reserve 1/4 cup braising liquid.

Make chili paste

Drain soaked chilies (reserve 1/4 cup soaking liquid). In a blender combine soaked chilies, reserved 1/4 cup soaking liquid, remaining 2 garlic cloves, remaining onion half (rough chopped), cumin, remaining 1/2 tsp oregano, and 1/2 tsp salt. Blend to a smooth paste, adding a tablespoon of braising liquid if needed to achieve a thick sauce.

Finish filling

Heat 2 tbsp vegetable oil in a skillet over medium heat. Add the chili paste and sauté 1–2 minutes until fragrant. Add shredded pork and the 1/4 cup reserved braising liquid. Toss and cook 3–5 minutes until sauce coats the meat and liquid mostly evaporates. Stir in 1 tbsp fresh lime juice and adjust salt to taste. Remove from heat and keep warm.

Warm tortillas

Warm tortillas to make them pliable: wrap in a damp towel and microwave 30–45 seconds or warm one at a time in a dry skillet 20–30 seconds per side.

Fill and roll

Place about 2–3 tablespoons of the pork filling near one edge of each warmed tortilla. Roll tightly and place seam-side down on a tray. Repeat with remaining tortillas and filling (should make about 16 taquitos).

Shallow-fry taquitos

Pour neutral oil into a large skillet to a depth of about 1/4 inch and heat over medium-high until shimmering (about 350°F / small bubbles). Fry taquitos seam-side down first in batches, 2–3 minutes per side, turning with tongs, until golden and crisp. Drain on paper towels and sprinkle lightly with 1/2 tsp salt distributed across finished taquitos.

Whisk together 1/2 cup sour cream, 1/4 cup crema, 1 tsp lime zest, 2 tbsp lime juice, and 1/4 tsp salt until smooth. If too thick, thin with 1–2 tsp water. Taste and adjust salt or lime.

Char the roma tomatoes and jalapeño on a hot skillet or under broiler until blackened on all sides, about 5–7 minutes, turning. Let cool slightly. Place charred tomatoes, jalapeño (stem removed), 1 clove garlic, 1/4 cup white onion, cilantro, 1 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp pepper in a blender or bowl. Pulse or finely chop to your desired texture. Taste and adjust salt or lime.

Arrange hot taquitos on a platter. Drizzle or dot lime crema over them, spoon house salsa alongside or over top, and sprinkle with crumbled cotija and cilantro leaves. Serve with lime wedges.