Pork Flautas
Deliciously golden Pork Flautas are crunchy rolled tacos filled with tender and flavorful shredded pork. The recipe is easy to make, loved by kids, and includes pan-frying, oven, and air-fryer directions.
Ingredients
- 2 cups cooked, shredded pork
- 12 corn tortillas
- ½ cup oil for frying
Garnishes
- shredded lettuce
- tomatoes
- avocado slices
- queso fresco
- sour cream
- Guacamole with Roasted Vegetables
- Jalapeño Salsa (or another salsa listed on the blog post)
Instructions
- Cook and shred meat, you can do this ahead of time. Follow my recipe for Mexican Shredded Pork, which has Instant Pot and slow cooker directions.
- Heat a comal (griddle or pan) over medium heat.
- Once hot, warm up each of the tortillas until soft and malleable. Do not to let them crisp up or they will break when rolling.
- Place 1 heaping spoonful of pork on the edge of one side of the tortilla.
- Roll the tortillas tightly and secure with a toothpick.
- Heat about a half inch of oil on medium heat in a heavy medium sized pan or a cast iron skillet.
- Wait until your oil is hot, but not smoking. The oil should be about 350°F. Use an oil thermometer or I usually stick a wooden spoon in the oil. If the oil begins to bubble steadily around the spoon then I know the oil is hot enough.
- Using tongs, carefully place a few rolled tacos in the oil at a time. Flip them once and allow them to get golden on both sides.
- Once they are a golden color, remove them from the oil.
- Stand them upright in a bowl or round pan covered in paper towels. This will allow any excess oil to drain.
- Top with either shredded lettuce, sliced or diced tomatoes, avocado slices, crumbled queso fresco, sour cream, or Mexican pickled onions.
- Serve with Jalapeño Salsa or one of the salsas included in the blog post.
Notes
I prefer to pan-fry for a crunchier and crispier result. However, you can also bake or air-fry them for healthier alternatives.
To bake: Generously brush the rolled tacos with cooking oil (or spray with cooking spray). Place on a baking sheet seam side down and bake at 425ºF oven for 15-20 minutes until golden and crispy, flipping halfway through the time. To air-fry: Spray the air fryer basket with cooking spray. Place the taquitos seam side down and spray or brush generously with oil. Work in batches and make sure they are not overcrowded. Air-fry at 400ºF for 7-8 minutes until crispy, flipping halfway through the cooking time.
- To bake: Generously brush the rolled tacos with cooking oil (or spray with cooking spray). Place on a baking sheet seam side down and bake at 425ºF oven for 15-20 minutes until golden and crispy, flipping halfway through the time.
- To air-fry: Spray the air fryer basket with cooking spray. Place the taquitos seam side down and spray or brush generously with oil. Work in batches and make sure they are not overcrowded. Air-fry at 400ºF for 7-8 minutes until crispy, flipping halfway through the cooking time.
Nutrition Information
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 207
% Daily Value*
| Serving | 1 flauta | |
| Calories | 207kcal | 10% |
| Carbohydrates | 15g | 5% |
| Protein | 7.7g | 15% |
| Fat | 13.1g | 20% |
| Saturated Fat | 2.1g | 11% |
| Cholesterol | 20mg | 7% |
| Sodium | 34mg | 1% |
| Potassium | 78mg | 2% |
| Fiber | 1g | 4% |
| Calcium | 4mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.