BBQ Taquitos and a 7-Day Cruise Giveaway!
I’m so excited that school is finally out and 3rd grade is over for my son. It’s been a long, busy year full of so many accomplishments and adventures. We’re ready for a little break before 4th grade starts. This summer we’ll be taking several vacations to go camping, boating, a beach getaway and of course a cruise!
We’ll also be having family visit this summer, so that means lots of easy summer recipes. I love enjoying time with friends and family around the pool enjoying cocktails while we cook outside. Usually I fire up the grill, but sometimes I like to take the deep fryer to my outdoor kitchen and make things like these amazing little taquitos.
These little taquitos are super easy to make and such a crowd pleaser! They are inspired from our cruises that visit Mexico. Taquitos are my absolute favorite thing to order while in Mexico. I love the crunchy goodness and the flavorful meat. They are just too perfect for dipping too. To me they’re like meat filled crunchy nachos you can dip in your favorite salsa. So good!
To make these super easy and tasty, I start with Curly’s RoadTrip Eats BBQ. I heat some corn tortillas until they are nice and soft and then stuff them with a little BBQ meat, roll them up, secure with a toothpick and toss them in the deep fryer.
I really love all their flavors, but for these taquitos I used the West Coast IPA Style Pulled Pork. You can find Curly’s RoadTrip Eats in the refrigerated meat case of your local grocery store.
Using Curly’s RoadTrip Eats is a great time saver, and makes these taquitos so delicious. Everyone is sure to love them. It gives a great American spin on a classic favorite Mexican dish.
You can serve any type of sauce you’d like alongside of these. I prefer to drizzle them with a nice chipotle ranch that I make by combining ranch and chipotle peppers and adobo that have been combined in the food processor. Additionally, you can have bowls of guacamole, sour cream and fresh salsa for dipping.
Our biggest trip of this summer is a cruise, and we’re so excited! My family and I absolutely love cruises, we’ve been doing them for several years now. We’ve visited so many exotic and beautiful places and met the most amazing people. I find cruises are perfect for kids too because there are so many activities that are geared towards kids and teens too. It’s so much fun for the whole family.
Curly’s loves cruises too and is holding a sweepstakes for a chance to win a seven-day cruise for four!
How to Enter the Cruise Giveaway!
You can enter for a chance to win the seven day cruise for four at Sweeps.RoadTripEats.com. The sweepstakes lasts from May 29 to June 25. So be sure to enter today!
Yield: 14 taquitos
For the taquitos:
- 1 package Curly's RoadTrip Eats West Coast Style IPA-Based Pulled Pork
- 1 package small corn tortillas
- Vegetable oil for frying
- Toothpicks for securing tortillas
- 3 cups shredded romaine lettuce
- 1 medium tomato, diced
- 2 tablespoons finely diced onion
- 3 tablespoons roughly chopped fresh cilantro
- 1/4 cup crumbled quest fresco
For the chipotle ranch:
- 1 tablespoon chopped chipotle peppers in adobo
- 1/2 cup ranch dressing
For 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.
Take 1 tablespoon Curly's RoadTip Eats IPA Style pulled pork 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.
Continue rolling taquitos until they are all completed. Deep fry taquitos until golden brown, about 3 minutes. Remove and place on paper towels to drain.
Place lettuce on serving plate. Remove toothpicks from taquitos and place on bed of lettuce. Top with chopped tomato, onion, cilantro and quest fresco.
Combine ingredients for chipotle ranch dressing and mix well. Drizzle over taquitos and serve!
Did you make this recipe?Be sure to share on Instagram with the hashtag #EclecticRecipes and tag me, @EclecticRecipes!
This post sponsored by Curly’s RoadTrip Eats BBQ. All thoughts and opinions 100% mine.