You'll be flaunting your fancy Mexican food knowledge after enjoying a plateful of these flautas. (We know what we did there and we stand by it.) Ground pork is infused with al pastor flavors like chipotle and pineapple, rolled in tortillas, and crisped to achieve that perfect bite. These crunchy rolls are garnished with crumbly queso fresco and pickled shallot. Flaunt your flautas, my friend!
Peel and halve shallot. Slice one half into thin strips. Cut other half into a small dice.
Halve lime and juice.
Coarsely chop pineapple.
Crumble queso fresco.
Combine shallot strips, lime juice, and a pinch of salt in a mixing bowl. Marinate at least 10 minutes.
While shallot marinates, cook filling.
Cook the Filling
Place a large non-stick pan over medium-high heat. Add ground pork to hot pan and cook, breaking up with a spoon, until no pink remains, 2-4 minutes.
Add diced shallot and chipotle seasoning and stir occasionally until shallot begins to get tender, 3 minutes.
Add pineapple and ½ cup water and stir occasionally until water evaporates, 4-6 minutes.
Season with ¼ tsp. salt and a pinch of pepper. Remove from burner, transfer filling to a plate, and refrigerate until cool enough to handle.
Wipe pan clean and reserve.
Roll the Flautas
To make tortillas more pliable, wrap in a paper towel and microwave until pliable, 30-45 seconds.
Lay tortillas on clean work surface. Divide filling equally in the center of each tortilla.
Roll tortillas and place on a plate, seam side down.
Crisp the Flautas
Return pan used to cook filling to medium heat and add 1 Tbsp. olive oil.
Working in batches if needed, place flautas in hot pan, seam side down. Cook until browned on one side, 2-3 minutes.
Gently roll to opposite side and cook until browned, 2-3 minutes.
Replenish oil if necessary.
Remove from burner.
Dress Arugula and Finish Dish
In another mixing bowl, make dressing by combining 1 tsp. shallot marinade, 1 tsp. olive oil, and a pinch of salt and pepper. Add arugula to bowl and toss to coat.
Plate dish as pictured on front of card, garnishing with sour cream, dressed arugula, pickled shallot (to taste), and queso fresco. Bon appétit!