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If you like rolled tacos and enchiladas you’ll love these shredded pork flautas. Juicy shredded pork wrapped in a flour tortilla and deep fried to golden brown smothered in guacamole and crema mexicana. One of my favorite Mexican dishes… Yummy!

Shredded Pork Flautas Plate 1Ingredients: Shredded Pork Flautas

2-2 1/2lbs. pork butt

8 cups water

1 tbsp. seasoned salt

1 tbsp. pepper

1 teas. garlic powder

2 teas. onion powder

1 1/4 teas. cumin

1 tbsp. chili powder

3 dry bay leaves

12 8in. flour tortillas

12 toothpicks

3-4 cups cooking oil

Method: Shredded Pork Flautas

Trim most of the fat off your pork and cut into 1 1/2 to 2 inch cubes. In a large stock pot add all of the ingredients except tortillas, toothpicks and oil and bring to a rolling boil. Reduce heat to about medium and cook at a low boil for 3 hours covered, stirring occasionally. When your meat starts to fall apart remove the bay leaves ( there easier to find at this point ) and start to shred using a wood spoon to work your pork. Remove from heat an let cool.

Note: If your pot runs low on water just add enough to cover the meat and continue cooking. If you end up with too much water you can either pour out the excess or turn heat up to evaporate.

Flautas Assembly

Shredded Pork Flautas Assembly 1Shredded Pork Flautas Assembly 2Shredded Pork Flautas Frying 1Shredded Pork Flautas Frying 2Shredded Pork Flautas FriedWarm your tortillas by either wrapping them in foil and bake at 350 degrees for about 10 minutes or heating them on a griddle or microwave 2 or 3 at a time on high for about 30 to 40 seconds.

Add about 4 ounces of the meat mixture to the middle of a tortilla and arrange in a line across the middle.

Roll it up and insert a toothpick through the center.

Make sure your toothpick is inserted close to the edge of the tortilla to keep it closed during frying.

Repeat the process until all of your flautas are done.

Add oil to a large skillet and heat to 350 degrees.

Carefully place 2 or 3 flautas into the oil and cook for about 2 minutes a side or until golden brown.

Remove to a plate covered with paper towels to drain.

Now you are ready to put your plate together.

I’m having mine with rice and beans.

Place your flautas ( 2or 3 ) on your plate and add your rice and beans. Spoon on your crema mexicana ( a Mexican style sour cream ) and guacamole.

I also added a little shredded lettuce and salsa fresca to mine. Time to eat! Makes about 6 servings

Shredded Pork Flautas Plate 2This really is an easy recipe to make and I hope you’ll try it and don’t forget to let me know what you think. I think you’ll really enjoy the crispy texture of the tortillas and the juicy flavor of the pork. The toppings really round out the flavors and make for a beautiful looking dish. Enjoy!


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Shredded Pork Flautas — 1 Comment

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    Wow, your food looks great,hey ya want to know a trick to make your flautas even better after there cooked, is roll them in parmasean cheese or a similar mexican hard type cheese, that makes them just a notch above perfect, im gona try yours, thanks for sharing, Cheryl Keller

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