Categories: Mexican
Ingredients
- 1 Shallot
- 1 Lime
- 3 oz. Frozen Pineapple
- 1 oz. Queso Fresco
- 12 oz. Ground Pork
- 2 tsp. Chipotle Powder
- 6 Small Flour Tortillas
- 1 oz. Baby Arugula
- 1 oz. Sour Cream
Directions
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Peel and halve shallot and slice one half into thin strips. Cut other half into a small dice. Halve lime and juice. Combine lime juice, shallot strips, and a pinch of salt in a mixing bowl. Marinate at least 10 minutes. While shallot marinates, coarsely chop pineapple. Crumble queso fresco.
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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 powder and cook until shallot begins to get tender, 3 minutes. Add pineapple and ½ cup water and cook until water evaporates, 2-4 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. In another mixing bowl, make dressing by combining 1 tsp. shallot marinade, 1 tsp. olive oil, and a pinch of salt and pepper.
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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.
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Return pan used to cook filling to medium heat and add 2 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 flip and cook until browned, 2-3 minutes. Remove from burner.
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Add arugula to dressing 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!