Spice up the kitchen with this crowd-pleasing recipe—covered in lettuce, tomato and ranch—that’s stuffed with IPA-based pulled pork. Curly’s West Coast Style offers trending pulled pork flavor with delicious non-alcoholic BBQ sauce that is fitting for all ages.
Prep: 15 mins
Cook: 5 mins
Yields: 4 Servings
FOR THE TAQUITOS
1 package Curly's West Coast Style
1 package small corn tortillas
Vegetable oil for frying
Toothpicks for securing tortillas
3 cupshredded Romaine lettuce
1 medium tomato, diced
2 tbspfinely diced onion
1 tbsproughly chopped fresh cilantro
1/4 cupcrumbled quest fresco
FOR CHIPOTLE RANCH
1 tbspchopped chipotle peppers in adobo
1/2 cupranch dressing
1For the taquitos, heat oil in deep fryer or very large skillet to 350°. Heat corn tortillas per package directions, either in a skillet or the microwave.
2Take 1 tablespoon Curly's West Coast Style and place it in tortilla. Spread the meat with your fingers into a cylindrical type shape and roll up the tortilla tightly. Secure tortilla with a toothpick.
3Continue rolling taquitos until they are all completed. Deep fry taquitos until golden brown, about 3 minutes. Remove and place on paper towels to drain.
4Place lettuce on serving plate. Remove toothpicks from taquitos and place on bed of lettuce. Top with chopped tomato, onion, cilantro and quest fresco.
5Combine ingredients for chipotle ranch dressing and mix well. Drizzle over taquitos and serve!