Crispy Baked Pork Flautas with Pico De Gallo and Lime Crema

If you love tacos but want something a little different, these crispy baked pork flautas are the perfect change of pace. Instead of frying, we bake the rolled tortillas until they’re golden and crunchy, giving you all the texture without the mess. The filling is a zesty mix of ground pork and melted Mexican cheese, wrapped snugly in flour tortillas.

Once they come out of the oven, top them with a bright homemade pico de gallo and a creamy lime crema. Every bite is a balance of crispy, savory, fresh and tangy. Serve them as a main dish or a fun appetizer-they’re sure to disappear fast.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a medium bowl, combine the diced tomato, juice of half the lime and a pinch of salt to make the pico de gallo. Set aside.
3. In a small bowl, mix the sour cream with the remaining lime juice to create the lime crema. Set aside.
4. Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook until softened, about 3 minutes.
5. Add the ground pork to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 5 minutes.
6. Stir in the Tex-Mex paste and Southwest spice blend. Cook for 1 minute until fragrant. Remove from heat.
7. Lay the flour tortillas on a clean work surface. Divide the pork mixture evenly among the tortillas, placing it in a line down the center. Sprinkle the Mexican cheese blend over the pork.
8. Roll each tortilla tightly around the filling, tucking in the sides as you go. Place the flautas seam-side down on the prepared baking sheet.
9. Brush the tops of the flautas with the cooking oil. Bake for 12-15 minutes, until golden and crispy.
10. Serve the flautas warm, topped with the pico de gallo and a drizzle of lime crema.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, you can substitute corn tortillas, but they may be more prone to cracking. Warm them briefly in the microwave or on a skillet to make them pliable.

How do I store leftover flautas?

Store leftover flautas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until crispy.

Can I make these ahead of time?

You can assemble the flautas up to a day in advance and refrigerate them unbaked. When ready to serve, bake as directed, adding a few extra minutes if needed.