Cochinita Flautitas Recipe
Mini rolled achiote pork tacos, cabbage, pico de gallo, crema, cotija cheese, flautita sauce
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Ingredients
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Pork Filling
Toppings
Tortillas
Method
Pork Preparation
- 1
Cook the Pork
In a slow cooker, add the pork shoulder, achiote paste, orange juice, minced garlic, cumin, and salt. Cook on low for 8 hours or until the pork is tender and can be shredded easily.
- 2
Shred the Pork
Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker to soak up the juices.
Assembly
- 3
Assemble the Flautitas
Take a corn tortilla and fill it with a small amount of shredded pork. Roll it tightly and secure with a toothpick if necessary. Repeat with remaining tortillas and filling.
- 4
Fry the Flautitas
In a large skillet, heat oil over medium heat. Fry the rolled tortillas until golden and crispy on all sides. Drain on paper towels.
Serving
- 5
Serve
Serve the flautitas hot, topped with shredded cabbage, pico de gallo, a drizzle of crema, crumbled cotija cheese, and flautita sauce.