Crispy Pulled Pork Flautas Recipes

PULLED PORK FLAUTAS

Steps:

• Preheat oven to 400*F Lay tortillas flat on work surface. Spread 1 - 2 Tablespoons of pulled pork across the bottom of the tortilla. Top with 1 Tablespoon of black beans. Top with 1 Tablespoon of cheese. Starting at the bottom, roll up as tight as you can and secure with 2 toothpicks for each flauta. Place flautas on a prepared cookie sheet. Spritz the top of each flauta with cooking spray. This will help them crisp up while baking. Bake for 10 - 15 minutes or until flautas are golden. Remove and serve with your favorite dipping sauce.

CRISPY PULLED PORK FLAUTAS

Steps:

• 1. Add 2 cups of oil to a deep frying pan. Set aside.
• 2. Warm up leftover pulled pork.
• 3. Place a small amount of cheese on tortilla. Add ¼ cup of leftover pulled pork on each tortilla and roll into a tight flute (see picture). Secure the seams with two toothpicks.
• 4. Heat the oil over high heat.
• 5. When oils is hot, reduce heat to medium high and carefully add 4-5 flautas and lightly fry on all sides until nice and golden.
• 6. Transfer the fried flautas onto a baking sheet lined with paper towels. Repeat with remaining flautas.
• 7. Place the baking sheet with fried flautas in to the oven to keep them warm and crispy until ready to serve.
• 8. Serve the flautas with shredded lettuce, sour cream, salsa, guacamole, and a sprinkling of cotija.

CRISPY FLAUTAS

Steps:

• Heat 1 teaspoon vegetable oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high and stir in the chicken breast. Cook and stir until the chicken breast is no longer pink in the center, about 10 minutes. Shred the chicken using two forks. Stir in the taco seasoning and water. Simmer until the liquid has evaporated, stirring occasionally, about 10 minutes. Stir in the Cheddar cheese, then remove from heat, and set aside.
• Lightly brush each corn tortilla will a layer of salsa. Spread about 2 tablespoons of the chicken mixture in a line along the bottom edge of the tortilla. Tightly roll the tortilla into a cylinder, and secure the ends with one or two toothpicks. Repeat with remaining tortillas.
• Heat 2 cups vegetable oil in a large skillet to 375 degrees F (190 degrees C).
• Fry the flautas in the preheated oil, no more than 4 at a time, until golden and crisp, about 4 minutes. Drain the flautas on a paper towel-lined plate. Discard toothpicks and top finished flautas with remaining salsa.

QUICK PULLED PORK SANDWICHES

Steps:

• In a large Dutch oven, heat 2 teaspoons of the oil over medium heat. Add the garlic and onion and season with salt and pepper. Cook until softened and lightly browned, about 5 minutes. Add the chili powder, cumin, cinnamon and cayenne and cook until toasted, 1 minute more. Stir in the chicken broth, ketchup, molasses and 1/3 cup of the vinegar. Bring to a simmer and add the pork. Simmer, covered, until the pork is just cooked through and tender, about 20 minutes.
• Meanwhile, in a medium bowl, whisk the mustard with the remaining 1 teaspoon oil and 1 tablespoon vinegar in a large bowl. Add the broccoli slaw and toss well. Season with salt and pepper and set aside.
• Remove the pork to a cutting board and let stand for 5 minutes. Increase the heat under the Dutch oven to medium high and cook the sauce until thickened, about 5 minutes.
• Shred the pork with 2 forks into large chunks and return to the thickened sauce. Toss well to coat and simmer 10 minutes, tossing occasionally, to let the pork absorb the sauce. Serve on the buns with the slaw on the sandwiches or on the side.