By Tracey
Baked Barbecue Pulled Pork Taquitos
slightly adapted from Pink Parsley
(Note: the barbecue sauce we used was already pretty spicy so I eliminated a few ingredients from Josie’s recipe like hot sauce and red pepper flakes. If your sauce isn’t spicy and you like heat, head over to her site for more info.)
Ingredients:
- 1/4 – 1/3 cup ranch dressing
- 1/3 cup barbecue sauce (we used leftovers from this recipe)
- 1/2 teaspoon paprika
- 1/2 teaspoon chile powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon packed brown sugar (light or dark)
- 1/4 teaspoon kosher salt
- 1/4 cup diced red onion
- 3 scallions, thinly sliced
- 2 tablespoons minced fresh parsley
- 2 cups shredded pulled pork
- 1 cup shredded cheese (I used Monterey Jack)
- 10-12 (6-inch) corn tortillas
- ranch dressing and/or barbecue sauce, for serving
Directions:
Preheat oven to 425 F. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray.
In a large bowl, stir together 1/4 cup of the ranch dressing, the barbecue sauce, paprika, chile powder, garlic powder, mustard powder, brown sugar, salt, red onion, scallions and parsley. (If the mixture seems too dry, add the remaining ranch dressing – I added a little more, but not all of it.) Add the pork and cheese and stir until evenly distributed. Season the mixture to taste with salt and pepper.
Place 2 tortillas at a time on a microwave safe plate and cover with a damp paper towel. Microwave for 25 seconds, or until the tortillas are soft and pliable. Spoon 2-3 tablespoons of the filling onto the lower third of each tortilla, and roll tightly. Place seam side-down on the prepared baking sheet. Repeat with the remaining tortillas and filling.
Spray the tops of the taquitos with cooking spray and sprinkle with kosher salt. Bake for 15-20 minutes, or until the tortillas are crisp and golden. Serve with ranch dressing and/or barbecue sauce.
