Pork Flautas Supreme

Name: Pork Flautas Supreme with Pico de Gallo & Lime Crema
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Onion; 10 oz Ground Pork; 1 unit Tex-Mex Paste; 1 tbsp Southwest Spice Blend; 6 Tortillas; 1/2 cup Mexican Cheese Blend; 1 Lime; 1 Tomato; 4 tbsp Sour Cream; 2 tsp Vegetable Oil; 1 tbsp Olive Oil; Salt

with Pico de Gallo & Lime Crema

By Recipe0 System

Don’t get us wrong, we love a traditional taco—but when we’re in the mood to mix things up, we love flautas, aka rolled-up tacos with a crispy outer shell. Here, we achieve the signature flauta crunch factor by baking the stuffed tortillas (full of zesty pork and Mexican cheese) for perfectly golden results—no messy deep-frying required. That crispy crust is the perfect canvas for all our favorite toppings: pico de gallo and lime crema. Yes, you really *can* have it all.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Onion
10 oz Ground Pork
1 unit Tex-Mex Paste
1 tbsp Southwest Spice Blend
6 Tortillas
1/2 cup Mexican Cheese Blend
1 Lime
1 Tomato
4 tbsp Sour Cream
2 tsp Vegetable Oil
1 tbsp Olive Oil
Salt

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Adjust rack to middle position and preheat oven to 425 degrees. Line a baking sheet with foil and brush with oil or coat with nonstick spray. Wash and dry all produce.

Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings).
2

Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion; cook for 3 minutes.

Add pork* and Southwest Spice; cook, breaking up meat into pieces, until pork is browned and onion is softened, 4-6 minutes.

Stir in Tex-Mex paste and 1/3 cup water (½ cup for 4 servings). Simmer until mixture is thickened and pork is cooked through, 2-4 minutes more. Turn off heat.
3

Meanwhile, drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to completely coat.

Place tortillas on a clean work surface. Once pork filling is done, add a heaping ¼ cup filling to one side of each tortilla, then sprinkle each with 1 TBSP Mexican cheese. Roll up tortillas, starting with filled sides, to create flautas. Place seam sides down on prepared sheet. TIP: Make sure the flautas are snug on the sheet—this will prevent them from unrolling.

Bake on middle rack until golden brown and crispy, 8-12 minutes.
4

While flautas bake, finely dice tomato. Zest and quarter lime. In a small bowl, combine tomato, minced onion, half the lime zest, and a squeeze of lime juice. Season with salt.

In a separate small bowl, combine sour cream, remaining lime zest, and a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

Divide flautas between plates. Top with pico de gallo and lime crema. Serve.

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