Ingredients with Measurements:
- 1 lb. pulled pork
- 12-14 flour tortillas
- 1 cup shredded cheddar cheese
- 1/2 cup diced red onion
- 1/4 cup chopped cilantro
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup vegetable oil
- 1 cup diced pineapple
- 1/2 cup diced red bell pepper
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- 1 jalapeno, seeded and diced
- 1 tbsp. lime juice
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowls
- Skillet
- Tongs
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the pulled pork, shredded cheese, diced red onion, chopped cilantro, ground cumin, chili powder, garlic powder, salt, and black pepper.
3. Lay out a tortilla and spoon about 2-3 tablespoons of the pork mixture onto the center of the tortilla.
4. Roll the tortilla tightly around the filling and place seam-side down on a baking sheet lined with parchment paper.
5. Repeat with the remaining tortillas and filling.
6. Brush the tops of the flautas with vegetable oil.
7. Bake for 20-25 minutes, or until the flautas are golden brown and crispy.
8. While the flautas are baking, make the pineapple salsa by combining the diced pineapple, red bell pepper, red onion, chopped cilantro, jalapeno, lime juice, salt, and pepper in a mixing bowl.
9. Toss to combine and set aside.
10. Once the flautas are done baking, remove them from the oven and let cool for a few minutes.
11. Serve the flautas with the pineapple salsa on the side.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
5. Temperature:
375°F
Serving size:
This recipe makes 12-14 flautas, serving size is 2-3 flautas per person.
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 28g
Protein: 20g
Sodium: 600mg
Sugar: 5g
Substitutions for ingredients:
- Pork can be substituted with chicken or beef.
- Cheddar cheese can be substituted with Monterey Jack or Pepper Jack cheese.
- Red onion can be substituted with white onion.
- Pineapple can be substituted with mango or peach.
Variations:
- Add a dollop of sour cream or guacamole on top of the flautas before serving.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Add black beans or corn to the filling for extra texture and flavor.
Tips and tricks:
- Make sure to tightly roll the tortillas around the filling to prevent them from falling apart during baking.
- Brushing the flautas with vegetable oil before baking helps them get crispy and golden brown.
- Let the flautas cool for a few minutes before serving to prevent burning your mouth.
Storage instructions:
Leftover flautas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the flautas, preheat the oven to 350°F and bake for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the flautas on a platter and serve the pineapple salsa in a bowl on the side. Garnish with extra chopped cilantro.
Garnishes:
Chopped cilantro, sour cream, guacamole, lime wedges.
Pairings:
Serve with a side of Mexican rice and refried beans for a complete meal.
Suggested side dishes:
Mexican rice, refried beans, grilled corn on the cob, avocado salad.
Troubleshooting advice:
If the flautas are not getting crispy enough, try baking them at a higher temperature or for a longer time.
Food safety advice:
Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Flautas are a popular Mexican dish that originated in the northern regions of Mexico. They are typically made with flour tortillas and filled with shredded meat, cheese, and spices.
Flavor profiles:
The pulled pork flautas are savory and slightly spicy, while the pineapple salsa adds a sweet and tangy flavor.
Serving suggestions:
Serve the flautas as an appetizer or main dish for a Mexican-themed dinner party.
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Region: Mexican