Pork Flautas Supreme
with Pico de Gallo, Lime Crema & Guacamole
- Wheat
- Soy
- Milk
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, lime crema, and guacamole. Yes, you really can have it all.
Ingredients
1 unit
Red Onion
4 tablespoon
Sour Cream
10 ounce
Ground Pork
1 unit
Tomato
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
4 tablespoon
Guacamole
1 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
½ cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
• 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. • 4 SERVINGS: Mince a few slices of onion until you have 2 TBSP.
• Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion; cook for 3 minutes. Stir in pork* and Southwest Spice; cook, breaking up meat into pieces, until browned and onion is softened, 4-6 minutes. • Stir in Tex-Mex paste and 1/3 cup water. Simmer until mixture is thickened and pork is cooked through, 2-4 minutes more. Turn off heat. • 4 SERVINGS: Stir in ½ cup water.
• Meanwhile, drizzle tortillas with 1 TBSP olive oil; 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 with 1 TBSP Mexican cheese. Roll up tortillas, starting with filled side, to create flautas. Place seam sides down on prepared sheet. • Bake on middle rack until golden brown and crispy, 8-12 minutes. • 4 SERVINGS: Drizzle tortillas with 2 TBSP olive oil. • TIP: Make sure the flautas are snug on the sheet—this will prevent them from unrolling.
• 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, lime crema, and guacamole. Serve.
