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Southwest Pork Flautas with Zesty Crema & Pico de Gallo

Mexican · Serves 2

Southwest Pork Flautas

with Zesty Crema & Pico de Gallo

By Recipe0 System

When the judges at the finals of the imaginary World Championship of Best Hand-Held Foods Competition deliberate, they look for three things. 1: Composition. 2: Performance of taste and textures. 3: Deliciousness of toppings. That’s why, at this year’s event, they gave flautas a perfect 10 (that’s full marks, for you WCBHHFC newbies). Take this version: Each golden, crispy tortilla is wrapped around spiced ground pork and melty cheese, then topped with lime crema and pico de gallo. One bite, and you’ll be leading the flauta cheer!

Mexican
Main Course
Difficulty
medium
Rating
No ratings yet
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Instructions

6 steps
  1. 1

    Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. Dice tomato. Halve, peel, and finely chop onion. Zest and quarter lime. Peel and finely chop garlic.

  2. 2

    In a small bowl, combine tomato, 2 TBSP onion (4 TBSP for 4 servings), a squeeze of lime juice, salt, and pepper. In a separate small bowl, combine sour cream and lime zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

  3. 3

    Heat a drizzle of oil in a large pan over medium-high heat. Add remaining onion; cook, stirring occasionally, until lightly browned and slightly softened, 2-3 minutes. Add pork, garlic, Southwest Spice, and a pinch of salt. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

  4. 4

    Stir 1 tsp flour (2 tsp for 4 servings) into pan with pork mixture until thoroughly combined. Stir in stock concentrate and ¼ cup water (⅓ cup for 4); bring to a simmer and cook until thickened, 2-3 minutes. Season with salt and pepper. Remove pan from heat.

  5. 5

    Line a baking sheet with foil and lightly oil. Place tortillas on a clean work surface and drizzle with oil; rub to coat all over. When filling is done, evenly divide between one half of each tortilla, then sprinkle with cheese. Roll up tortillas, starting with filled sides, to create flautas. Place, seam sides down, on prepared sheet. Bake on middle rack until golden brown and crispy, 8-12 minutes.

  6. 6

    Divide flautas between plates; drizzle with zesty crema and top with pico de gallo. Serve with remaining lime wedges on the side.

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