Express
One-Pan Sweet and Spicy Al Pastor Pork Flautas
with lime crema and cilantro
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
Chef
Ryan Pugh
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In Your Box (serves 4)
- 20 oz. Sliced Pork
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12 Small Flour Tortillas
- 8 oz. Pineapple Chunks
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4 oz. Light Sour Cream
- 1 Lime
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1 oz. Shredded Cheddar-Jack Cheese
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4 tsp. Chicken Demi-Glace Concentrate
- 2 Tbsp. Chile and Cumin Rub
- ¼ oz. Cilantro
- 2 tsp. Cornstarch
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) lPE67DqK
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Calories660
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Carbohydrates55g
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Net Carbs53g
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Fat27g
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Protein46g
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Sodium1430mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare Ingredients and Make Lime Crema
Drain and coarsely chop pineapples.
Halve lime. Cut one half into wedges and juice the other half.Tear cilantro, leaves and stems.In a mixing bowl, combine sour cream, 2 tsp. lime juice, and 1/4 tsp. salt. Set aside.Pat sliced pork dry. Coarsely chop, then separate pieces. -
2 Cook the Filling
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add pork to hot pan. Stir occasionally until no pink remains and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.
Stir in cornstarch until no dry cornstarch remains.Add 1/2 cup water, demi-glace, pineapples, chile and cumin rub, and a pinch of salt. Bring to a simmer.Once simmering, stir often until liquid is completely evaporated and pork is coated, 4-6 minutes.There should be no extra liquid in pan. Remove from burner and transfer to a plate. Rest, 3 minutes.Wipe pan clean and reserve. -
3 Assemble the Flautas
Place tortillas on a clean work surface.
Divide filling equally among tortillas, placing on one side.Tuck one tortilla end under filling and roll tightly, placing seam-side down. -
4 Toast Flautas and Finish Dish
Return pan used to cook filling to medium heat and add 2 tsp. olive oil. Working in batches, add flautas to hot pan, seam-side down. Cook until browned on one side, 2-3 minutes.
Replenish oil, if necessary. Gently roll to opposite side and cook until browned, 2-3 minutes.Remove from burner.Plate dish as pictured on front of card, garnishing with lime crema, cilantro, and cheese. Squeeze lime wedges over to taste. Bon appétit!
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