Carnitas Flautas (Pork Rolled Tacos)

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Flautas have always been one of my favorite Mexican dishes, after reading so many recipes I came up with my own. My husband and I like to fry these up together on taco Tuesdays. Can be served with Spanish rice and/or refried beans.

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Prep Time:
15 mins
Cook Time:
4 hrs 5 mins
Additional Time:
10 mins
Total Time:
4 hrs 30 mins
Servings:
12
Yield:
12 servings

Ingredients

  • 1 (2 pound) boneless pork loin roast

  • ½ cup red salsa

  • 1 tablespoon minced garlic

  • 2 tablespoons California chili powder

  • 2 teaspoons salt

  • 1 (6 ounce) can black olives, chopped

  • 1 ½ cups sour cream, divided

  • 1 ½ cups shredded Cheddar cheese, divided

  • ½ cup green salsa

  • 12 flour tortillas

  • vegetable oil for frying

  • 1 tablespoon guacamole, or to taste

Directions

  1. Place pork roast into the bottom of a slow cooker. Cover pork with red salsa, garlic, chili powder, and salt.

  2. Cover the slow cooker and cook on Low until tender and cooked through, 4 to 6 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

  3. Turn off slow cooker. Remove any fat from pork and discard. Transfer pork to a large bowl and shred well using 2 forks. Let cool at least 10 minutes.

  4. Pour olives, 1/2 cup sour cream, 1/2 cup Cheddar cheese, and green salsa over pork. Mix well until thick and not runny.

  5. Warm tortillas in a skillet over low heat to soften, 15 to 20 seconds per side.

  6. Meanwhile, heat vegetable oil over medium-high heat in a large frying pan.

  7. Add a spoonful of pork mixture to each tortilla and roll up tightly. Place rolled tortillas in hot oil and fry until lightly browned, 1 to 2 minutes per side. Keep warm and serve with remaining 1 cup sour cream, 1 cup Cheddar cheese, and guacamole.

Cook's Notes:

These can be made and cut into smaller pieces to serve as appetizers.

You can use corn tortillas. Chicken can replace the pork if preferred, and you can skip the cheese and sour cream for plain rolled tacos as well.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts (per serving)

494 Calories
25g Fat
42g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 494
% Daily Value *
Total Fat 25g 33%
Saturated Fat 11g 54%
Cholesterol 67mg 22%
Sodium 1230mg 53%
Total Carbohydrate 42g 15%
Dietary Fiber 3g 12%
Total Sugars 2g
Protein 25g
Vitamin C 2mg 10%
Calcium 279mg 21%
Iron 4mg 21%
Potassium 426mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.