Pork Flautas Supreme
with Pico de Gallo & Lime Crema
- Soy
- Wheat
- 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 and lime crema. Yes, you really *can* have it all.
Ingredients
1 unit
Yellow Onion
10 ounce
Ground Pork
1 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
½ cup
Mexican Cheese Blend
(Contains: Milk)
1 unit
Lime
1 unit
Roma Tomato
4 tablespoon
Sour Cream
(Contains: Milk)
Not included in your delivery
2 teaspoon
Vegetable Oil
1 tablespoon
Olive Oil
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 (2 TBSP for 4 servings).
• 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.
• 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.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the crispy, flavorful flautas; some found the seasoning a bit strong or spicy.
- Ease of prep: Quick and easy to make, with clear instructions; some found rolling and sealing the flautas tricky.
- Suggestions: Consider adding sides like rice, beans, or salad; try air frying for extra crispiness.
- Portions: Several felt it needed a side dish to be a complete meal; others found it surprisingly filling.
- Texture: Baking created a satisfying crunch, though a few had trouble achieving even crispiness.
Reviews from our home cooks
Super tasty! I didn't use the onion with the meat, just the pico and made it a little extra to use. I also added Sriracha in the lime crema. So tasty. Love the taste of the ground pork with the paste and seasoning that came with it. I am having the leftovers for lunch!!
The Pico de Gallo really needs some of the long green pepper or a spicier pepper. The flautas were great. Much less oil than specified was plenty to coat the tortillas and to ensure that they browned and became crunchy.
So yummy!! The lime crema sauce and pico de gallo really amp up the flavor of the pork. I was missing the tex-mex paste with this kit, but it still tasted great without it.
The Pork Flautas with the Lime Crema was delicious. We never had good luck making Mexican food, but loved your recipe. GREAT JOB with your gourmet dishes.
The flautas were delicious, but did not care for the pico and lime crema as a topping. Felt this dish needed a vegetable and/or rice for a side. Felt like an incomplete meal.
So easy to make and delicious! The seasoning made the pork very flavorful and the combination of the spice with the tangy lime crema was soooo good!
The meat was on the spicy side. Which is ok for me but not for some. The pico de gallo was lacking cilantro. The lime crema didnt really taste like it had enough lime in it.
Wonder why there is no cilantro in pico de gallo for this recipe. Usually there is, and we really enjoy it. Otherwise, it was very good. One thing - flautas could probably be flipped while cooking, so the dough is crisp on both sides.
I'd never tried flautas, let alone make them. They were delicious. Lovely amount of spice. I don't like wasting produce (the lime in this instance) 1/4 of the lime with all of the zest was perfect.
These were tasty but no one needs three of them at over 900 calories! It would have been so much better to have two flautas and a nice salad with pico de gallo.
