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5.0 from 6 votes

Slow Cooker Pork Tinga Flautas

These flautas are filled with flavorful pulled pork called pork tinga made with pork shoulder, pork chorizo, and a spicy tomato chipotle mixture all slow cooked in a slow cooker.

Prep Time
15 mins
Cook Time
6 hrs 15 mins
Total Time
6 hrs 45 mins
Servings: 24 -30 pieces
Calories: 15943 kcal
Course: Appetizer
Cuisine: Mexican

Ingredients

  • 3 to 3 1/2 pounds pork shoulder trimmed boneless pork shoulder, cut into 1 1/2-inch cubes
  • 2 tablespoons olive oil
  • 9 ounces pork chorizo casing removed
  • 1 onion chopped
  • 2 garlic cloves minced
  • kosher salt
  • ground black pepper
  • 3 cups water
  • 1 ounce can chipotle peppers in adobo sauce
  • 1/4 teaspoon dried oregano
  • 2  .5-ounce can fire roasted diced tomatoes
  • 3 bay leaves
  • 24 to 30 corn tortillas depending on how much you fill each taco
Toppings:
  • guacamole
  • iceberg lettuce finely shredded
  • Pico de Gallo
  • Chile de arbol salsa
  • Crema Mexicana or sour cream
  • queso fresco or Cotija crumbled

Instructions

    Cup of Yum
  1. In a large skillet, heat the oil. Add the chorizo and stir over moderately low heat, breaking it up, until cooked through, 10 minutes; transfer to slow cooker.
  2. Add the onion to the skillet and cook over medium heat, stirring, until translucent, 2 minutes. Add the garlic and cook for 1 minute; transfer to slow cooker.
  3. Season the pork generously with salt and pepper and place the pork on skillet and sear for 5 minutes on each side to form a nice brown crust; transfer to slow cooker.
  4. In a blender add water, chipotle peppers including adobo sauce, and oregano. Puree until smooth and pour over pork.
  5. Add diced tomatoes including sauce and bay leaves in slow cooker, and cook on low for 6 hours.
  6. Remove the pork and discard the bay leaves and shred the meat.
  7. Warm corn tortillas on a comal (griddle) so they are pliable. Add some shredded pork down the center of the tortillas. Roll the tortillas tightly and then add a toothpick to each to keep them rolled. (Read notes below)
  8. In a deep pan or deep fryer heat the oil over high heat until it is very hot. Carefully drop the flautas into the hot oil. Fry just long enough for the tortillas to get crispy and a light golden color. Turn over at least once using tongs and then drain upright on paper towels to allow excess oil to drain.
  9. Garnish flautas with toppings of your choice.

Notes

  • No more toothpicks needed! Did you know if you make a slurry of flour and water to seal tortillas. Wet one edge of the tortilla to help seal when rolled. 
  • As with anything fried, you'll want to make sure that you drain your flautas on a paper towel-lined plate after frying. This will remove any excess oil and prevent your flautas from tasting greasy.
  • Get a jump on meal prep! The pork tinga can be made and refrigerated up to a week ahead of time. Flautas can be assembled and fried, then allowed to cool entirely before freezing for up to 3 months. To reheat, defrost overnight in the fridge then place on a parchment-lined baking sheet and bake at 200F for about 30 minutes, or until heated through. Or warm up in a toaster oven or in a skillet with a little bit of oil in just a few minutes.
  • Don’t forget the salsas and sides: chile de arbol salsa, pico de gallo, and chiles toreados; guacamole, Mexican crema or sour cream, rice, and beans!

Nutrition Information

Calories 159.43kcal (8%) Carbohydrates 12.15g (4%) Protein 11.15g (22%) Fat 7.26g (11%) Saturated Fat 2.23g (11%) Cholesterol 33.68mg (11%) Sodium 172.04mg (7%) Potassium 192.65mg (6%) Fiber 1.72g (7%) Sugar 0.43g (1%) Vitamin A 40.39IU (1%) Vitamin C 0.74mg (1%) Calcium 29.15mg (3%) Iron 1.03mg (6%)

Nutrition Facts

Serving: 24-30 pieces

Amount Per Serving

Calories 15943

% Daily Value*

Calories 159.43kcal 8%
Carbohydrates 12.15g 4%
Protein 11.15g 22%
Fat 7.26g 11%
Saturated Fat 2.23g 11%
Cholesterol 33.68mg 11%
Sodium 172.04mg 7%
Potassium 192.65mg 4%
Fiber 1.72g 7%
Sugar 0.43g 1%
Vitamin A 40.39IU 1%
Vitamin C 0.74mg 1%
Calcium 29.15mg 3%
Iron 1.03mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.