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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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4 h 30 m servings 494
Original recipe yields 12 servings


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  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; 25.4 41.6 24.5 67 1230 Full nutrition

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