Carnitas Flautas (Pork Rolled Tacos) recipe

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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

Nutrition Info

494.3 calories
carbohydrate: 41.6 g
cholesterol: 67.1 mg
fat: 25.4 g
fiber: 3.4 g
protein: 24.5 g
saturatedFat: 10.8 g
servingSize: -
sodium: 1229.6 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

12 servings

Recipe Note

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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