crispy pulled pork flautas

a recipe by
Miranda Roderick
Washougal, WA

The first time I ever tried a flauta was at a Hispanic street fair in Portland. They reminded me of a taquito, but much bigger and with a flour tortilla shell. I made my flautas with leftover pulled pork (see my recipe for Coca-Cola Pulled Pork: https://www.moveablefeast.recipes/2020/05/slow-cooker-coca-cola-pulled-pork.html ) but you can make them with chicken, beef, rice, or just cheese. They are great for a meal or cut into thirds for a tasty appetizer for your next fiesta! Served with homemade guacamole and sour cream with a sprinkle of Cotija and you have one tasty dish!

prep time 40 Min
cook time 30 Min
method Deep Fry

Ingredients For crispy pulled pork flautas

  • 3 c
    leftover pulled pork* *see my recipe for coca-cola pulled pork: https://www.moveablefeast.recipes/2020/05/slow-cooker-coca-cola-pulled-pork.html
  • 1 1/2 c
    mexican-style four cheese blend
  • 1/2 c
    cotija (mexican style crumbling cheese)
  • 14
    5-inch flour tortillas
  • 2 c
    vegetable, or canola oil for frying
  • guacamole
  • sour cream
  • shredded lettuce
  • salsa

How To Make crispy pulled pork flautas

  • 1
    Add 2 cups of oil to a deep frying pan. Set aside.
  • 2
    Warm up leftover pulled pork.
  • 3
    Place a small amount of cheese on tortilla. Add ¼ cup of leftover pulled pork on each tortilla and roll into a tight flute (see picture). Secure the seams with two toothpicks.
  • 4
    Heat the oil over high heat.
  • 5
    When oils is hot, reduce heat to medium high and carefully add 4-5 flautas and lightly fry on all sides until nice and golden.
  • 6
    Transfer the fried flautas onto a baking sheet lined with paper towels. Repeat with remaining flautas.
  • 7
    Place the baking sheet with fried flautas in to the oven to keep them warm and crispy until ready to serve.
  • 8
    Serve the flautas with shredded lettuce, sour cream, salsa, guacamole, and a sprinkling of cotija.
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