Homemade Flautas


Something Extra
Fall 2014

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Homemade Flautas
Homemade Flautas
Ingredients
4 cups cubed pork shoulder roast, trimmed of fat
1 (16- oz.) container Raley's Fresh Pico de Gallo
1 (7.75- oz.) can El Pa to Mexican Style Tomato Sauce
1 (7- oz.) can salsa verde
1/4 tsp. each: chili powder, ground cumin and oregano leaves
12 Tia Rosa Flour Tortillas
3 slices pepper Jack cheese, cut into 12 strips
2 tbsp. oil
Guacamole (optional)
Directions
Prep time: 25 minutes, Cook time: 2 hours total

Combine pork, pico de gallo, tomato sauce, salsa and seasonings in a medium saucepan. Bring to a boil; reduce heat and simmer, covered, for 30 minutes. Remove lid and simmer for 1 hour more or until pork shreds easily (a potato masher makes quick work of this). Simmer for a few minutes more until fairly dry. Preheat oven to 400°F and line a baking sheet with foil; spray lightly with nonstick cooking spray. Spoon about 2 tbsp. shredded pork down the center of each tortilla. Top each with a strip of cheese; roll up and secure with a toothpick. Place on prepared baking sheet and brush with oil. Bake for about 15 to 20 minutes or until crispy and lightly browned. Serve with additional pico de gallo and guacamole.

Makes 12 flautas.
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