Deliciously golden Pork Flautas are crunchy rolled tacos filled with tender and flavorful shredded pork. The recipe is easy to make, loved by kids, and includes pan-frying, oven, and air-fryer directions.
If you ask me what dish I cook the most often for dinner, my answer will definitely be flautas.
Mainly it's because they are so easy to make, but they are also loved by everyone in my family. My kids especially love them and I would even say they might be their favorite food that I make.
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What are Flautas?
Flautas refer to a Mexican dish consisting of corn tortillas that are filled with different meats, vegetables, or cheese. They are then rolled tightly and fried until perfectly golden and crispy.
The word flautas literally means flutes in Spanish. The food is given this name because of their slender, tube-like shape which resembles the musical instrument.
However, you may have also heard of them referred to as taquitos, rolled tacos, or tacos dorados.
Why You'll Love This Recipe
- Crispy and Delicious: These rolled tacos are filled with flavorful, tender pork and then fried until golden and crispy.
- Easy and Fast: They are easy to assemble and come together quickly, especially if you cook the pork ahead of time.
- Versatile: These make great snacks or main entrees for lunch or dinner. They can also be made with many different fillings.
- Use up Leftovers: I love making these when I have leftover shredded or pulled pork. Leftover shredded beef or chicken are also great choices.
- Kid-Friendly: Kids love biting down on these crunchy taquitos. My kids especially like that they can eat them with their hands and love to dip them in sour cream and even ketchup.
- Different Cooking Methods: The recipe includes directions for pan-frying, baking, and air-frying.
- Gluten-Free: Made with corn tortillas so this recipe is gluten-free.
The Ingredients
- Shredded Pork: My Mexican Shredded Pork is the perfect filling for these crunchy taquitos.
- Corn Tortillas: Use your favorite brand of corn tortillas. Be sure the tortillas are not labeled "extra soft" since those break easily and don't hold up in the frying process.
- Oil: Use an oil with a neutral or mild flavor and with a high-smoke point. I like to use avocado oil because it has a high-smoke point and many health benefits.
- Garnishes: Typically these are garnished with shredded lettuce and diced tomatoes, but there are so many other toppings you can add. Check out more ideas under the "How to Serve" section.
- Salsa: They are best when dipped in or smothered with a deliciously spicy salsa. Check out the "How to Serve" section below for different salsa recipe ideas.
See recipe card for quantities.
Substitutions
Substitute the shredded pork with another protein such as shredded beef.
You can also use vegetables and/or cheese as a filling. Check out these Poblano, Corn and Queso Fresco Taquitos from Hola Jalapeño.
How to Make Mexican Flautas
1. Prepare the Pork
- Cook and shred meat, you can do this ahead of time. Follow my recipe for Mexican Shredded Pork, which has Instant Pot and slow cooker directions.
2. Heat Tortillas
- Heat a comal (griddle or pan) over medium heat.
- Once hot, warm up each of the tortillas until soft and malleable. Do not to let them crisp up or they will break when rolling.
- You can also heat the tortillas in the microwave in a clean kitchen towel for about 1 minute.
3. Fill and Roll
- Place pork on the edge of one side of the tortilla.
- Roll the tortillas tightly and secure with a toothpick.
4. Fry
- Heat about a half inch of oil on medium heat in a heavy medium sized pan or a cast iron skillet.
- Wait until your oil is hot, but not smoking. The oil should be about 350°F. Use an oil thermometer or I usually stick a wooden spoon in the oil. If the oil begins to bubble steadily around the spoon then I know the oil is hot enough.
- Using tongs, carefully place a 3-4 rolled tacos in the oil at a time. Flip them once and allow them to get golden on both sides.
5. Drain
- Once they are a golden color, remove them from the oil.
- Place them on a paper-towel lined baking sheet or stand them upright in a bowl covered in paper towels. This will allow any excess oil to drain.
Cooking Tips
- I prefer to pan-fry for a crunchier and crispier result. However, you can also bake or air-fry them for healthier alternatives.
- To bake: Generously brush the rolled tacos with cooking oil (or spray with cooking spray). Place on a baking sheet seam side down and bake at 425ºF oven for 15-20 minutes until golden and crispy, flipping halfway through the time.
- To air-fry: Spray the air fryer basket with cooking spray. Place the taquitos seam side down and spray or brush generously with oil. Work in batches and make sure they are not overcrowded. Air-fry at 400ºF for 7-8 minutes until crispy, flipping halfway through the cooking time.
How to Serve
These are not complete without some tasty toppings. Some options include shredded lettuce, sliced or diced tomatoes, avocado slices, crumbled queso fresco, sour cream, or Mexican pickled onions.
You also have to have one or two salsas of the following to either dip in or smother on top:
What to Serve with Flautas
Serve these crunchy rolled tacos with one or two of the following side dishes for a complete and delicious meal:
- Arroz Rojo (Mexican Red Rice)
- Instant Pot Pinto Beans
- Guacamole with Roasted Vegetables
- Lime Coleslaw
- Roasted Green Chile Guacamole
- Nopalitos and Roasted Red Pepper Salad
- Refried Beans
How to Store and Reheat
Flautas are the best when they are freshly made. However, if you have leftovers, place them in an air-tight container in the refrigerator for up to 2 days.
To reheat, try one of the following ways:
- On the Stove: Place them on a dry skillet over medium heat. Turn frequently until heated through.
- In the Oven: Place on a baking rack over a baking sheet. Bake at 425ºF for 10-15 minutes until heated through.
- In an Air-Fryer: Spray the basket with cooking spray. Arrange in a single layer and heat them for 3-4 minutes at 350ºF.
- In the Microwave: Place on a plate and microwave for 1-2 minutes. Although this is the fastest method, it is not the best as it does make the tortillas a bit soggy.
Tips and Variations
- To keep fried flautas warm while frying up the rest, place the completed ones on a baking rack over a baking sheet. Then, place the baking sheet inside of a 200ºF oven.
- Although I have only ever made these with corn tortillas, I know there are people who make them with flour. Choose small flour tortillas, like those used for soft tacos. Follow the same directions for filling and cooking them.
FAQ
Corn tortillas are thinner and are much better for frying and making flautas than flour tortillas.
Tortillas will crack if they are not warm. Heat your tortillas on a comal (or skillet) or in the microwave until soft and pliable.
You can make a flour and water mixture to create a kind of paste. Then wet the edge of the tortilla to form a seal once rolled.
If your faults are not crispy, then you did not cook them long enough. Be sure they are a golden color to ensure they are crunchy and crispy.
Flautas are finger foods so you don't need a fork or knife to eat them. I think this is part of the reason my kids enjoy eating them so much.
More Pork Recipes
- Chile Colorado with Pork
- Shredded Pork in Salsa Verde
- Shredded Pork and Avocado Burritos
- Pozole Blanco
- Pork Green Chile Stew
- Spicy Ground Pork Omelet
I hope you enjoy! If you give this recipe a try please leave me a comment with a star rating below. Follow me on Instagram, Facebook and Pinterest to stay in touch, and don’t forget to subscribe to my newsletter.
Recipe
Pork Flautas
Equipment
- comal (or griddle)
- pan or cast-iron skillet
- Tongs
- toothpicks
Ingredients
- 2 cups cooked, shredded pork
- 12 corn tortillas
- ½ cup oil for frying
Garnishes
- shredded lettuce
- tomatoes
- avocado slices
- queso fresco
- sour cream
- Guacamole with Roasted Vegetables
- Jalapeño Salsa (or another salsa listed on the blog post)
Instructions
- Cook and shred meat, you can do this ahead of time. Follow my recipe for Mexican Shredded Pork, which has Instant Pot and slow cooker directions.
- Heat a comal (griddle or pan) over medium heat.
- Once hot, warm up each of the tortillas until soft and malleable. Do not to let them crisp up or they will break when rolling.
- Place 1 heaping spoonful of pork on the edge of one side of the tortilla.
- Roll the tortillas tightly and secure with a toothpick.
- Heat about a half inch of oil on medium heat in a heavy medium sized pan or a cast iron skillet.
- Wait until your oil is hot, but not smoking. The oil should be about 350°F. Use an oil thermometer or I usually stick a wooden spoon in the oil. If the oil begins to bubble steadily around the spoon then I know the oil is hot enough.
- Using tongs, carefully place a few rolled tacos in the oil at a time. Flip them once and allow them to get golden on both sides.
- Once they are a golden color, remove them from the oil.
- Stand them upright in a bowl or round pan covered in paper towels. This will allow any excess oil to drain.
- Top with either shredded lettuce, sliced or diced tomatoes, avocado slices, crumbled queso fresco, sour cream, or Mexican pickled onions.
- Serve with Jalapeño Salsa or one of the salsas included in the blog post.
Notes
- I prefer to pan-fry for a crunchier and crispier result. However, you can also bake or air-fry them for healthier alternatives.
- To bake: Generously brush the rolled tacos with cooking oil (or spray with cooking spray). Place on a baking sheet seam side down and bake at 425ºF oven for 15-20 minutes until golden and crispy, flipping halfway through the time.
- To air-fry: Spray the air fryer basket with cooking spray. Place the taquitos seam side down and spray or brush generously with oil. Work in batches and make sure they are not overcrowded. Air-fry at 400ºF for 7-8 minutes until crispy, flipping halfway through the cooking time.
Tara
So easy and delicious!
Gemma
Hi Tara, thank you! So glad you liked them!