Oaxacan Shredded Pork Taquitos

Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

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1 dozen corn tortillas
1 pound leftover shredded roast pork (or roast beef or chicken) in Oaxaca, they also use a fresh smoked pork butt, shredded fully with the fat to make moist and flavorful filling (your choice depending on how many you want to make)
5 small red potatoes, lightly mashed
1 cup cheese, shredded
1 (4 oz.) can green chiles, drained
1/4 cup finely diced onions
1 tsp. Mexican oregano
1/2 clove garlic, minced
salt and pepper, to taste


My friends from Oaxaca made their taquitos with potatoes and Mexican oregano and they were incredible.

Shred the roast pork (or roast beef or chicken) with a fork and add the remaining ingredients (except the tortillas) and mix together. Dip the tortillas in warmed oil to soften, then spread a large tablespoon of the spiced pork and red potato mixture in a corn tortilla and roll up. Secure the taquitos with wooden toothpicks and fry in oil. Can be frozen.

Serve with sour cream and avocado dip.