First Things First: What’s The Difference Between Flautas and Taquitos Anyway?
So in the US, right or wrong, we use the terms interchangeably.
Technically speaking however, a Flauta is longer, thinner and looks more like it’s namesake, a flute.
A taquito, which literally translates to “little taco” is shorter and thicker.
The recipe that follows is more a taquito than a flauta, but in our house we call them flautas so that’s what I’m calling them here.
4 Reasons You Should Make These Pork Flautas
- They use up your leftovers! 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.
- They are super versatile! You can really use any cooked meat you’d like, you can also use mashed potato, sweet potato, or beans too.
- They are super adaptable! 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.
- You can make them ahead! 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.
How To Make Pork Flautas
The Filling
The first step is you are going to need some pork for the filling. I used leftover pork roast that I chopped into small, bite-sized pieces.
My Instant Pot Pork Carnitas would also be good.
The Tortillas
Next, the tortillas. How many do you need and what kind?
Corn tortillas are what you want to use for this recipe. They are sturdy enough to hold the filling and get nice and crisp in the oil. Flour tortillas tend to fall apart and get soggy.
As far as how many, that depends on how much pork filling you have (you’ll use about 3 tablespoons to 1/4 cup filling in each flauta or taquito.)
The recipe calls for 12, but you could make more or less depending on how many people you are serving and how much pork you have. I always assume everyone will eat at least 4 flautas each.
Warm the tortillas before you fill them to prevent cracking.
Heat a skillet over medium-high heat add a tortilla, one-at-a-time, gently warming them until they are flexible, but not crispy, about 2 minutes per side. Keep them warm in a tortilla warmer or clean kitchen towel.
Rolling and Keeping Them Rolled Up
Frying Them
Roll Em Up!
Show us your stuff! We want to see how these flautas worked out for you, so snap a photo and share it on Instagram using @holajalapeno and #holajalapeno. Happy eating!
3 Ingredient Pork Flautas
Flautas, also known as Taquitos are crispy rolled tacos. These flautas are filled with roast pork. Use chopped pork roast or shredded pork (a great way to use up leftovers). They are perfect for parties or make into dinner with shredded lettuce and sour cream on top. The entire recipe uses only three ingredients. Learn how to make them at home!
Ingredients
- 12 corn tortillas
- 1 1/2 cups finely chopped cooked pork
- 2 cups vegetable oil
- Garnishes:
Garnishes:
- Tomatillo-Avocado Salsa (or your favorite salsa)
- sour cream
- Guacamole
- limes
- sliced radishes
- shredded lettuce
- crumbled feta or cotija cheese
Instructions
- 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.
- Working with one tortilla at a time, place about 2-3 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.
- Pour the oil into a high-sided frying pan and heat over medium heat until the side of 1 flauta fries 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.
- 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.
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
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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
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.
Que delicia Kate y con aguacate le damos ese toque saludable. No conocía la diferencia entre los tacos y las tortillas. Muy interesante, gracias
Those pork flautas look so delicious, Kate! I love the way you serve ten, so festive!
You are always so kind Enri! Thank you so much!
I’m starving right now! My mom used to make flautas often. She would loveeee this recipe! I’ll share it with her
Oh that makes me so happy Elba! Thank you!
You had me at flautas!! Se ven deliciosas! Un día de estos se las hago a la familia. Gracias!!!
¡Increíble Carlos! Déjame saber cómo resultan.
Que delicia, disfruto mucho la comida mexicana, es una buena opción para celebrar en familia este 4 de julio!
¡Si! ¡Estos serían perfectos para el 4 de julio!