“Watched Emeril Lagasse make these a couple of years ago on the Food Network and have been making them since. Recipe is as Emeril makes it but will add my 2 cents of changes I made.”
2hrs 30mins
48 Taquitos

Ingredients Nutrition

  • 2 tablespoons olive oil
  • 1 12 lbs pork shoulder, trimmed and cut into 2 inch cubes (I used pork tenderloin)
  • salt & pepper
  • 1 cup chopped onion
  • 2 tablespoons chopped garlic
  • 1 cup chopped tomato, peeled and seeded (I like the plum tomatoes here, and I don't peel and seed)
  • 4 cups beef stock
  • corn tortilla


  1. In a large saute pan, heat the olive oil.
  2. Add the pork and season with salt and pepper.
  3. Sear the pork until browned, about 2 minutes per side.
  4. Add the onions and saute until softened, about 2 minutes.
  5. Add the chopped garlic and tomatoes. Season with more salt and pepper.
  6. Saute until fragrant, about 1 minute. Add the beef stock and bring the liquid to a boil.
  7. Cover and reduce to a simmer. Simmer until pork is very tender, about 2 hours. (Depending upon cut of meat).
  8. To make taquitos, find the best quality corn shells you can. I quickly heat mine on an oiled pan, both sides, then lay on a paper lined plate. Add pork in a line, roll as tightly as possible. I stick a toothpick in them to hold. I then deep fry for just a few minutes. All will have to be played with on an individual basis. I know they can also be baked but haven't tried that myself.

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