Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Olive oil

  2. 1 1/2 lbs 681g / 24oz Pork shoulder - trimmed, and cut into 2" cubes

  3. 1 cup 62g / 2 1/5oz Chopped onions

  4. 1 cup 62g / 2 1/5oz Peeled, seeded, chopped tomatoes

  5. 7 teaspoons 35ml Chopped garlic

  6. 4 cups 948ml Beef stock

  7. Salt - to taste

  8. Freshly-ground black pepper - to taste

  9. 1/2 lb 227g / 8oz Tomatillos - husked and rinsed

  10. 1 Garlic bulb - with

  11. 1/8" cut off from the top

  12. 1 Red pepper

  13. 1 Yellow pepper

  14. 1/2 cup 31g / 1.1oz Minced onions

  15. 1 Jalapeno - stemmed, seeded, and minced

  16. Juice of two lemons

  17. Juice of two limes

  18. 4 Avocados - pitted and diced

  19. 1/4 cup 15g / 1/2oz Minced red onions

  20. 2 tablespoons 30ml Chopped cilantro

  21. 18 Corn tortillas

  22. Corn And Goat Cheese Queso - seeNote

Instructions Jump to Ingredients ↑

  1. * Note: See the "Corn And Goat Cheese Queso" recipe which is included in this collection.

  2. Preheat the fryer. Preheat the oven to 400 degrees.

  3. In a large saute pan, heat 2 tablespoon of olive oil. Season the pork with salt and pepper. Sear the pork for 1 to 2 minutes. Add the onions and saute for 2 minutes. Add the tomatoes and garlic. Season with salt and pepper. Saute for 1 minute. Add the beef broth and bring the liquid up to a boil. Cover and reduce to a simmer. Simmer for about 1 1/2 to 2 hours or until the pork is very tender. Remove the meat from pan, reserving the liquid and cool. Shred the pork meat. Place the liquid back on the stove and cook over medium heat until almost all the liquid has dissipated, about 2 minutes. Remove from the heat and add the shredded meat. Season with salt and pepper.

  4. Place the tomatillo, garlic, and peppers on a baking sheet. Drizzle the vegetables with the remaining olive oil. Season with salt and pepper. Place the vegetables in the oven and roast for 15 to 20 minutes. Remove the vegetables from the oven. Place the tomatillo in a food processor. Squeeze out the garlic cloves into the food processor. Peel, seed and dice the peppers. Place the peppers in the food processor. Add the onions, jalapeno, juice of one lemon and one lime to the vegetables. Pulse until the mixture is fully incorporated but not pureed. Season the salsa with salt and pepper.

  5. In a mixing bowl, combine the avocados, remaining lemon juice, remaining lime juice, remaining garlic, red onions and cilantro. Season the guacamole with salt and pepper.

  6. Spoon a couple of tablespoons of the filling in the center of each tortilla. Spread the filling evenly in the center of each tortilla. Roll up each tortilla tightly and lay a couple at a time in the hot oil. Fry the flauttas until golden-brown, about 3 minutes. Remove the flauttas from the oil and drain on a paper-lined plate. Season the flauttas with salt and pepper. Continue frying until all the flauttas are fried.

  7. To assemble, spoon the Corn And Goat Cheese Queso on the bottom on a large platter. Arrange the flauttas over the sauce. Spoon the salsa over the flauttas. Garnish with the guacamole.

  8. This recipe yields 6 servings.


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