Homemade Flautas


Homemade Flautas

Homemade Flautas
4 cups cubed Raley's pork shoulder roast, trimmed of fat
1 (16- oz.) container Raley's Fresh Pico de Gallo
1 (7.75- oz.) can El Pato Mexican Style Tomato Sauce
1 (7- oz.) can salsa verde
1/4 tsp. chili powder
1/4 tsp. ground cumin
1/4 tsp. oregano leaves
12 flour tortillas
3 slices pepper Jack cheese, cut into 12 strips
2 tbsp. oil
Guacamole (optional)

Prep: 25 minutes, Cook: 2 hours total, Makes: 12 flautas

1. 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.

2. 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.

3. 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.

4. 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.

Nutritional Information:
(based on 1 flauta): 300 calories, 15 g protein, 17 g total fat (6 g sat., 0 g trans), 20 g carbohydrate, 1 g fiber, 3 g sugar, 50 mg cholesterol, 550 mg sodium


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