Crispy Pulled Pork Flautas

The first time I ever tried a flauta was at a Hispanic street fair in Portland. They reminded me of a taquito, but much bigger and with a flour tortilla shell. After reading more about them I found out that they are called flautas because of their similarity to the shape of a flute. Flautas can be found all over Mexico, with a wide variation in size and flavors. Nobody really knows where they originated, but the state of Sinaloa in Mexico recognizes flautas as one of their unique food specialties. 

I made my flautas with leftover pulled pork, but you can make them with chicken, beef, rice, or just cheese. They are great for a meal or cut into thirds for a tasty appetizer for your next fiesta! Served with homemade guacamole and sour cream with a sprinkle of Cotija and you have one tasty dish!

For this recipe, you will need the following ingredients:


3 cups leftover pulled pork*
1 ½ cups Mexican-style four cheese blend
½ cup Cotija (Mexican style crumbling cheese)
14 5-inch flour tortillas
2 cup vegetable, or canola oil for frying

*See my recipe for Coca-Cola Pulled Pork:

You can also make these with shredded chicken, rotisserie chicken, shredded beef, or whatever meat you have on hand. You can also just make them with cheese if you do not have an leftover meat you want to use. 


1. Add 2 cups of oil to a deep frying pan. Set aside. 

2. Warm up leftover pulled pork.

3. Place a small amount of cheese on tortilla. Add ¼ cup of leftover pulled pork on each tortilla and roll into a tight flute (see picture). Secure the seams with two toothpicks.

4. In a large skillet, heat the oil over high heat.

5. When oils is hot, carefully add 4-5 flautas and lightly fry on all sides until nice and golden. 

6. Transfer the fried flautas onto a baking sheet lined with paper towels. Repeat with remaining flautas.

7. Place the baking sheet with fried flautas in to the oven to keep them warm and crispy until ready to serve.

8. Serve the flautas with shredded lettuce, sour cream, salsa, guacamole, and a sprinkling of cotija.