Pork Flautas Supreme

Pork Flautas Supreme

with Pico de Gallo, Lime Crema & Guacamole

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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.

Tags:Lightning Prep

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Red Onion

1 unit

Tex-Mex Paste

6 unit

Flour Tortillas


1 unit


4 tablespoon

Sour Cream


10 ounce

Ground Pork

1 tablespoon

Southwest Spice Blend

½ cup

Mexican Cheese Blend


1 unit

Roma Tomato

4 tablespoon


Not included in your delivery

2 teaspoon

Vegetable Oil

1 tablespoon

Olive Oil


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4268 kJ
Calories1020 kcal
Fat64 g
Saturated Fat24 g
Carbohydrate73 g
Sugar10 g
Dietary Fiber5 g
Protein36 g
Cholesterol140 mg
Sodium2210 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Sheet
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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• 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.