Southwest Pork Flautas

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.

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 Blend, and a pinch of salt. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

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.

Line a baking sheet with foil and lightly oil. Place tortillas on a clean work surface and drizzle with oil; rub to coat on both sides. 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.