Heat 1 tbsp olive oil in a large skillet over medium heat.
Add pork and cook for about 5 minutes, stirring occasionally.
Add onion and garlic, and cook until onion is slightly softened, about 5 minutes.
Add chili powder, smoked paprika, oregano, cumin and Dale’s, and stir to combine. Remove from heat and let cool slightly.
Lay one tortilla flat and place about 1 tablespoon of pork mixture and 1 tablespoon of cheese about 2” from the bottom of the tortilla.
Starting from the bottom, roll the tortilla up and over the meat and, pulling tightly into a cylinder shape (be sure to leave 1” unrolled at the top). Brush this open piece with beaten egg and roll tight to seal.
Repeat with remaining tortillas, meat and cheese.
Heat oil in a large skillet over medium heat. Working in batches, place taquitos seam side down and fry until crispy (3 to 4 minutes per side, turning occasionally to brown evenly). Drain cooked taquitos on paper towels.
Meanwhile, place crushed tomatoes, cilantro, garlic, lime juice and Dale’s into the blender. Pulse until the tomatoes and cilantro are broken down and mixture is blended. Serve alongside taquitos for dipping!