Tray Of Flautas (carnitas) Recipe
Make Tray Of Flautas (carnitas) Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Carnitas (braised pork)
Assembly
Garnishes & Sauces
Method
Carnitas (braised pork)
- 1
Prepare pork
Pat the pork shoulder dry with paper towels. In a large bowl, rub the pork all over with kosher salt, black pepper, dried oregano and ground cumin so the spices adhere evenly.
- 2
Sear
Heat a large heavy-bottomed Dutch oven or ovenproof pot over medium-high heat. Add 2 tbs neutral oil. When shimmering, brown the pork pieces in batches (do not crowd) until deeply browned on all sides, about 4–6 minutes per batch. Transfer seared pieces to a plate.
- 3
Aromatics & braising liquid
Reduce heat to medium. Add the halved onion (cut-side down) and smashed garlic to the pot and cook 2 minutes to soften and brown lightly. Add the orange zest and juice and scrape any browned bits from the bottom. Return the pork to the pot, add bay leaves and pour in 2 cups chicken broth (enough to come ~1/3 up the meat; add a little water if needed).
- 4
Braise
Bring to a simmer on the stovetop, then cover and transfer to a 150–160°C (300–325°F) oven, or keep at a low simmer on the stovetop. Braise gently until the pork is fork-tender and easily shreds, about 2.5–3 hours.
- 5
Shred and crisp
Remove pork to a cutting board, discard bay leaves, shred the meat with two forks and discard any large fat pieces. If you want a classic carnitas texture, spread the shredded pork on a rimmed baking sheet and roast uncovered at 220°C (425°F) for 15–25 minutes, turning once, until edges are browned and some pieces are crisp. Reserve about 6 cups shredded meat for the flautas and any extra juices for serving.
Assembly
- 6
Warm tortillas
Warm the corn tortillas so they are pliable: stack them wrapped in a clean damp kitchen towel and microwave 30–45 seconds, or heat briefly on a dry skillet 20 seconds per side. Keep them wrapped to stay soft while assembling.
- 7
Fill and roll
Place a warmed tortilla on a work surface. Add about 2–3 tablespoons of shredded carnitas (approximately 6 cups total will fill 24 tortillas) down the center of the tortilla and a light sprinkle (1–2 teaspoons) of shredded cheese if using. Roll the tortilla tightly from one end to the other to form a flauta. Secure with a toothpick if needed. Repeat until all tortillas are filled.
Frying (traditional) or Baking (lighter)
- 8
- 9
Fry flautas
Fry 3–4 flautas at a time without overcrowding. Place seam-side down in the oil and fry, turning as needed, until evenly golden brown and crisp, about 2–3 minutes total. Remove with a slotted spoon and drain on paper towels. Remove toothpicks before serving. Keep warm on a tray in a low oven (around 95–120°C / 200–250°F) if making batches.
- 10
Baking option
For a baked version: preheat oven to 220°C (425°F). Arrange rolled flautas seam-side down on a rimmed baking sheet lined with parchment. Brush or spray each lightly with oil. Bake 12–15 minutes until crisp and golden, turning once halfway through.
Garnishes & Sauces
- 11
Make crema
Whisk together 1 cup Mexican crema (or sour cream) with 2 tablespoons fresh lime juice and a pinch of salt to taste. If too thick, thin with 1–2 tbsp water until spoonable.
- 12
Plate and garnish
On a large tray, arrange shredded lettuce as a base if desired, then place flautas in rows. Spoon salsa verde and pico de gallo into small bowls or dollop directly on the tray. Sprinkle chopped cilantro over the flautas, scatter shredded lettuce, and place lime wedges at the edge. Serve crema on the side for drizzling and offer extra salsa and lime wedges.
- 13
Serving suggestion
Serve hot. Each person typically eats 3 flautas as a main portion (24 total yields about 8 servings). Provide napkins — flautas are best eaten immediately while crisp.