Crispy Pulled Pork Flautas
7 photos of Crispy Pulled Pork Flautas
By
Miranda Roderick
@mgellert
6
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: moveablefeast.recipes/...d-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!
Ingredients
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3 cleftover pulled pork* *see my recipe for coca-cola pulled pork: moveablefeast.recipes/...d-pork.html
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1 1/2 cmexican-style four cheese blend
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1/2 ccotija (mexican style crumbling cheese)
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145-inch flour tortillas
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2 cvegetable, or canola oil for frying
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·guacamole
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·sour cream
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·shredded lettuce
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·salsa
How to Make Crispy Pulled Pork Flautas
- Add 2 cups of oil to a deep frying pan. Set aside.
- Warm up leftover pulled pork.
- 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.
- Heat the oil over high heat.
- 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.
- Transfer the fried flautas onto a baking sheet lined with paper towels. Repeat with remaining flautas.
- Place the baking sheet with fried flautas in to the oven to keep them warm and crispy until ready to serve.
- Serve the flautas with shredded lettuce, sour cream, salsa, guacamole, and a sprinkling of cotija.
