Crispy Pulled Pork Flautas Recipes

CRISPY FLAUTAS

Crispy Flautas image

I always order flautas at restaurants but have yet to see a recipe anywhere that makes them the way I like them - crispy. Instead of baking them, this recipe uses a deep fryer. It melds the flavors together and makes them extra crunchy. Serve with rice, salad, or whatever side dish you desire.

Provided by KIWICOTTONBALL

Categories World Cuisine Recipes Latin American Mexican

Time 1h

Yield 6

Number Of Ingredients 11

Ingredients

1 teaspoon vegetable oil
½ green bell pepper, chopped
½ onion, finely diced
1 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 (1 ounce) package taco seasoning mix
¾ cup water
1 (10 ounce) package corn tortillas (such as Ortega®)
½ cup shredded Cheddar cheese
1 cup salsa
24 toothpicks
2 cups vegetable oil for frying

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.

Nutrition Facts : Calories 321.1 calories, Carbohydrate 28.2 g, Cholesterol 48.9 mg, Fat 14.2 g, Fiber 4 g, Protein 20.5 g, SaturatedFat 3.7 g, Sodium 716.9 mg, Sugar 3.2 g

PULLED PORK FLAUTAS

Pulled Pork Flautas image

Time 25m

Number Of Ingredients 9

Ingredients

16 (6 inch) Flour Tortillas
2 cups Pulled Pork (any flavor)
1 (15 ounce) can Black Beans - drained and rinsed
1 cup Sharp Cheddar Cheese
Toothpicks
Cooking Spray
Salsa Verde (optional)
Sour Cream (optional)
Salsa (optional)

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.

BEEF FLAUTAS

Beef Flautas image

This traditional Mexican flautas recipe is one of my favorite dishes to make for my family. The spices and onion give the meat so much flavor!-Maria Goclan, Katy, Texas

Provided by Taste of Home

Categories Appetizers

Time 1h25m

Yield 20 flautas.

Number Of Ingredients 12

Ingredients

2-1/2 teaspoons canola oil
2 pounds fresh beef brisket
2 medium onions, chopped
2 medium green peppers, chopped
2 cups water
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried marjoram
1 teaspoon pepper
20 corn tortillas (6 inches), warmed
Oil for deep-fat frying
Optional toppings: guacamole, sour cream and salsa

Steps:

In a Dutch oven, heat oil over medium heat. Brown brisket on all sides. Add onions, peppers, water and seasonings. Bring to a boil. Reduce heat; simmer, covered, 1 to 1-1/2 hours or until meat is tender., Remove meat; cool slightly. Shred meat with 2 forks. Drain onion mixture; add to meat. Spoon 1/4 cup beef mixture down the center of each tortilla. Roll up and secure with toothpicks. In a cast-iron or electric skillet, heat oil to 375°. Fry flautas, in batches, for 1 minute on each side or until golden brown., Drain on paper towels. Remove toothpicks. If desired, serve with toppings.

Nutrition Facts : Calories 162 calories, Fat 8g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 145mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 2g fiber), Protein 11g protein.

CRISPY BAKED CHICKEN FLAUTAS

Crispy Baked Chicken Flautas image

Take taco night to the next level with this weeknight spin on cheesy, crunchy flautas. After stuffing them with a smoky, spicy ground chicken-chipotle mixture, we skipped the traditional pan-frying route in favor of letting them crisp-up in the oven.

Provided by Lauryn Tyrell

Categories Food & Cooking Ingredients Meat & Poultry Chicken Ground Chicken Recipes

Time 45m

Number Of Ingredients 11

Ingredients

3 tablespoons extra-virgin olive oil, plus more for brushing
1 pound ground chicken, preferably dark meat
Kosher salt and freshly ground pepper
1 tablespoon tomato paste
2 teaspoons chopped chipotle in adobo, plus 2 teaspoons sauce
1/4 cup chopped cilantro leaves and tender stems, plus more for serving
2 teaspoons fresh lime juice
6 ounces Monterey Jack, shredded (1 1/2 cups)
6 flour tortillas (each 8 inches)
Pico de gallo, for serving
Sour cream, for serving

Steps:

Preheat oven to 425°. Heat oil in a large skillet over medium-high. Add chicken; season with salt and pepper and cook, breaking up with a spoon, until browned, 3 to 4 minutes.
Stir in tomato paste, chipotle and sauce, and 1/2 cup water. Bring to a simmer, then reduce heat and cook until most of liquid has evaporated, about 2 minutes. Stir in cilantro and lime juice.
Brush a rimmed baking sheet with oil. Arrange 1/4 cup cheese and about 1/3 cup meat mixture along center of one tortilla; roll up and place seam-side down on baking sheet. Repeat with remaining cheese, meat, and tortillas. Brush tops of flautas with oil and bake until browned and crisp, 12 to 14 minutes. Serve with pico de gallo, sour cream, and cilantro.

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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.
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