3 Ingredient Pork Flautas

Pork Flautas


I suspect by now you have New Year’s plans. Maybe you’re headed out, maybe you’re hosting, or maybe, like me, you’ll be asleep long before the ball drops in Time Square. Even though I won’t be clinking any champagne flutes or even giving anyone a kiss at the strike of midnight (my husband’s out of town, so unless it’s my kids, that’s probably a bad idea) I can still help you celebrate in style.

Pork Flautas

 Ideally you are going to someone’s house or are entertaining in your home which is way more fun (in my opinion) than attending one of those NEW YEAR’S EVE parties at some hotel or club where, for a bunch of money, you get the privilege of eating some crappy buffet and dancing to a bad cover band with a bunch of strangers.

Pork Flautas

 If you are throwing your own shin dig drinks are probably covered—something sparkling and I’ve also got a party punch you might be interested in—so now let’s move on to some incredibly easy finger food that you can make using (shhhhhh…..leftovers). But they’re deep-fried you say. C’mon stop being wussies, frying is not hard, you can do this, 2013 is almost over, think of this as one more thing you’ve accomplished this year.

Pork Flautas

 These flautas or taquitos (whichever term you prefer) are made with cooked pork. I used leftover pork roast, chopped fine, but if you had shredded pork shoulder that would be amazing too. You can really use any cooked meat you’d like, you can also use mashed potato, sweet potato, or beans too. Roll them up and fry them up then serve with salsa as an app or make it into dinner by serving with a salad on top and a sprinkling of cheese. They are best immediately eaten after frying, but if you are taking them to a party and need to fry in advance, you can rewarm them in a 350°F oven for 10-15 minutes.

Pork Flautas

 Happy New Year’s everyone! Thank you for making my 2013 incredible with all your love and support! Have a glass of bubbly for me!

3 Ingredient Pork Flautas

Yield: 4

Ingredients

  • 12 corn tortillas
  • 1 1/2 cups finely chopped cooked pork
  • 2 cups vegetable oil
  • Choose any or all or none of the garnishes listed below to serve with your flautas:
  • salsa
  • sour cream
  • guacamole
  • limes
  • sliced radishes
  • shredded lettuce
  • crumbled feta or cotija cheese

Instructions

  1. Warm the tortillas in a dry skillet, one at a time, for about 30 seconds per side over medium heat. Keep wrapped in a clean kitchen towel until you are ready to assemble.
  2. Working with one tortilla at a time, place about 1-2 tablespoons of pork along the edge of the tortilla closest to you. Roll the tortilla around the filling and secure with a toothpick. Repeat with the remaining tortillas and filling.
  3. Pour the oil into a high-sided frying pan and heat over medium heat until a piece of bread browns in 30 seconds. Add the flautas 3-4 at a time, making sure not to crowd the pan, and fry until crisp and golden brown, about 1-2 minutes per side. Transfer to a paper towel-lined plate and repeat with the remaining flautas. Remove the toothpicks before serving.
  4. Serve warm with whichever garnishes you desire. My personal favorite is to combine tomatillo salsa and sour cream together and serve that as a dipping sauce.
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Comments

  1. oh, yum! I’ve actually never made flautas, but I had them again recently at a FOOD52 party and was astounded at how good they are–with sour cream, and pico de gallo. I’m mean, that should be obviously but sometimes it just hits you like–WOAH. For a veggie version, what would you use? I’m thinking vegetarian refried beans? Okay, licking my chops and heading to the grocery. x

  2. Thank Sarah! For a vegetarian version you could absolutely do beans, but also mashed sweet potato or regular potato by itself, or with some cotija cheese and cilantro mixed in.

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