Pulled-pork taquitos with tomatillo salsa verde and queso fresco

In order to bring you the best organic produce, some ingredients may differ from those depicted.

One-Pan Meal

Pulled-pork taquitos with tomatillo salsa verde and queso fresco

Gluten-Free, Soy-Free

2 Servings, 610 Calories/Serving

25–40 Minutes

Spanish for “little tacos,” taquitos consist of fresh tortillas tightly rolled around a delicious filling, like our braised pork with smoky simmer sauce.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces braised pork shoulder (contains pork and spices)
  • Sunbasket Mexican simmer sauce base (tomatoes - yellow onion - EVOO - fresh garlic - chili powder - sweet smoked paprika - coriander - cumin - dried Mexican oregano)
  • 3 organic scallions
  • 4 or 5 sprigs organic fresh cilantro
  • ¼ cup diced mild green chiles
  • ¼ cup crushed tomatillos
  • 8 Mi Rancho 100% corn tortillas
  • 1 ounce queso fresco
  • 3 ounces organic shredded green or other cabbage

Nutrition per serving

Calories: 610, Protein: 45g (90% DV), Fiber: 9g (36% DV), Total Fat: 29g (45% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 3.5g, Saturated Fat: 8g (40% DV), Cholesterol: 135mg (45% DV), Sodium: 570mg (24% DV), Carbohydrates: 38g (13% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Milk

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Make the taquito filling

  • Let the braised pork shoulder come to room temperature.
In a dry large frying pan over medium-high heat, warm the Mexican simmer sauce base until starting to simmer gently, 2 to 3 minutes. Add the pork, season lightly with salt and pepper, and cook, stirring occasionally to break into pieces, until combined with the sauce and warmed through, 2 to 4 minutes. Transfer the pork and sauce to a large bowl to cool slightly. Wipe out the pan.
While the pork cooks and cools, prepare the salsa verde.


Make the tomatillo salsa verde

  • Trim the root ends from the scallions; finely chop the scallions.
  • Coarsely chop the cilantro.
In a medium bowl, stir together the scallions, cilantro, mild green chiles, and tomatillos; season to taste with salt and pepper. Let stand while you prepare the rest of the meal.


Warm the tortillas; assemble the taquitos

  • Remove 6 [12] tortillas from the package; save the rest for another use.
  • Crumble the queso fresco. Divide into two equal portions, one for the taquitos and one for garnish.
On the stovetop directly over a flame, or in the dry pan used for the filling over medium heat, warm the tortillas, turning once, until just pliable and warmed through, about 30 seconds per side.
Place the tortillas on a work surface. Divide the taquito filling evenly among the tortillas, spreading the filling over the bottom third of each tortilla, and sprinkle with half the queso fresco. Roll up each tortilla as tightly as you can.


Cook the taquitos

In the same pan used for the filling, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Working in batches if needed, place the taquitos, seam side down, and cook, turning once, until the tortillas are crisp and the filling is warmed through, 2 to 4 minutes. Transfer to a paper-towel-lined plate. Add more oil between batches if needed.


Transfer the taquitos to individual plates. Top with the cabbage and as much tomatillo salsa verde as you like. Garnish with the remaining queso fresco and serve any remaining salsa verde on the side.
Kids Can!
  • Stir the salsa verde.
  • Divide the queso fresco into two portions.
  • Roll up the taquitos.
  • Garnish the taquitos.