Crispy Pulled Pork Flautas

Miranda Roderick


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: ) 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!


☆☆☆☆☆ 0 votes

40 Min
30 Min
Deep Fry


  • 3 c
    leftover pulled pork* *see my recipe for coca-cola pulled pork:
  • 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
  • ·
  • ·
    sour cream
  • ·
    shredded lettuce
  • ·

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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