These baked crispy pork flautas are made with flour tortilla and stuffed with shredded pork, lots of cheese and tomatoes! Flavor-bomb!
Do you remember that time when you were a kid and school years used to drag on for like forever? Back then, Christmas/New Year holidays, or summer holiday never came fast enough. Now as we get older, days/weeks/months just fly by so fast. One minute you’re enjoying sunny summer days, and the next thing you know, Thanksgiving is just around the corner. I can barely keep up, you too? Good, I’m glad I’m not the only one.
I’m planning my Thanksgiving dinner menu. Pretty traditional stuff, like turkey (hubby is in charge of that), garlic mashed potato (my specialty), stuffing, also adding deviled eggs for appetizer. My mother-in-law brings sweet potato casserole, which is delicious! I’m also excited to try Ali’s green bean casserole this year. It looks amazing, doesn’t it? For dessert, I can’t decide between pumpkin pie and pecan pie, maybe I will make both. Will see. How about you? Do you host your Thanksgiving dinner, or do you contribute something delicious? Tell me everything.
Well, today’s recipe has nothing to do with Thanksgiving. These pork flautas are flavorful, versatile finger food, perfect for game day gathering. You can actually use your leftover turkey meat instead of pork and enjoy small bites after that huge Thanksgiving feast.
As you can see, this Mexican-inspired appetizer is so easy to make. You can swap corn tortilla for flour tortilla, and call it taquitos. Told ya, pretty versatile recipe. Lots of cheese and tomatoes not only add flavor and color to the dish, but also prevent the filling from drying out, keeping it nice and juicy. Brushing on a little oil before baking helps to brown the flautas evenly.
Serve with sour cream, salsa, or guacamole, and watch how fast they disappear.
- 3 cups (1lbs/400gr) shredded cooked pork (or chicken/turkey)
- 1 cup (80gr) shredded sharp cheddar cheese
- 1 cup (120gr) crumbled Fresco (Mexican style crumbling cheese)
- 3 scallions, thinly chopped
- 1 medium tomato, cut into small cubes
- ½ teaspoon ground black pepper
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon red cayenne pepper
- Salt to taste
- 14-15 6-inch flour tortillas
- 1 tablespoon vegetable, or canola oil
- Preheat the oven to 400°F (200°C).
- In a medium bowl, mix together pork, cheeses, scallions, tomatoes and all the spices. Taste the mixture and salt and adjust the seasoning to your taste.
- Place 2-3 tablespoons of filling on each tortilla and roll into tight flute.
- Place the tortillas on baking sheet lined with silicone mat.
- Brush the oil on each roll and bake for 15 minutes, or until golden and crispy.
- Serve warm with sour cream, your favorite salsa or guacamole.
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