Southwest pork flautas

Updated at: Tue, 27 Feb 2024 00:11:40 GMT

Step 1

Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. Dice tomato. Halve, peel, and finely chop onion. Zest and quarter lime. Peel and finely chop garlic.

Step 2

In a small bowl, combine tomato, 2 TBSP onion, a squeeze of lime juice, salt, and pepper. In a separate small bowl, combine sour cream and lime zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Step 3

Heat a drizzle of oil in a large pan over medium-high heat. Add remaining onion; cook, stirring occasionally, until lightly browned and slightly softened, 2-3 minutes. Add pork, garlic, Southwest Spice Blend, and a pinch of salt. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

Step 4

Stir 1 tsp flour into pan with pork mixture until thoroughly combined. Stir in stock concentrate and ¼ cup water; bring to a simmer and cook until thickened, 2-3 minutes. Season with salt and pepper. Remove pan from heat.

Step 5

Line a baking sheet with foil and lightly oil. Place tortillas on a clean work surface and drizzle with oil; rub to coat on both sides. When filling is done, evenly divide between one half of each tortilla, then sprinkle with cheese. Roll up tortillas, starting with filled sides, to create flautas. Place, seam sides down, on prepared sheet. Bake on middle rack until golden brown and crispy, 8-12 minutes.

Step 6

Divide flautas between plates; drizzle with zesty crema and top with pico de gallo. Serve with remaining lime wedges on the side.

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