Crispy Baked Pork Flautas with Pico De Gallo, Lime Crema and Guacamole

These crispy baked pork flautas are a fun twist on taco night. Rolled tortillas are stuffed with seasoned ground pork and melty Mexican cheese, then baked to golden perfection-no deep frying needed. The result is a crunchy exterior with a savory, zesty filling.

Top these flautas with a trio of fresh accompaniments: bright pico de gallo, creamy lime crema and smooth guacamole. Every bite is a burst of flavor and texture. Perfect for a weeknight dinner or casual gathering.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView 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

4 tablespoon GuacamoleView 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Finely dice half the red onion. Cut the tomato into small dice. Zest and juice the lime. Set aside.
3. In a skillet over medium-high heat, cook the ground pork, breaking it apart, until browned, about 5-7 minutes. Drain excess fat if needed.
4. Stir in the Tex-Mex paste and Southwest spice blend. Season with salt and pepper to taste. Remove from heat.
5. Warm the flour tortillas briefly in the microwave or on a dry skillet to make them pliable.
6. Spoon a portion of the pork mixture along the center of each tortilla. Sprinkle with Mexican cheese blend. Roll up tightly and place seam-side down on the prepared baking sheet.
7. Bake the flautas for 10-12 minutes, until golden and crispy.
8. Meanwhile, prepare the pico de gallo: combine diced tomato, remaining diced red onion, a squeeze of lime juice and a pinch of salt.
9. Make the lime crema: mix sour cream with lime zest and a little lime juice until smooth.
10. Serve the baked flautas with pico de gallo, lime crema and guacamole on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them thoroughly to prevent cracking and adjust baking time as needed.

How do I store leftover flautas?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispiness.

Can I make these vegetarian?

Absolutely! Substitute the ground pork with black beans, refried beans or a plant-based ground meat alternative.