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Mole Pork Flautas

3.5 by 2 people
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  • Makes: 4 servings
  • Yields: 2 flautas and about 1/3 cup corn mixture each
  • Prep: 35 mins
  • Cook: 8 mins

Mole Pork Flautas



  1. Thaw corn, if frozen; drain well. In a medium bowl combine fresh or thawed corn, tomatoes, red onion, cilantro, lime juice, and 2 teaspoons of the oil. Set aside.
  2. Trim fat from meat. Cut meat into 1/2-inch pieces. Coat a large nonstick skillet with cooking spray; heat skillet over medium heat. Add meat; cook until brown. Add beans, broth, the water, and mole sauce. Cook and stir for 1 to 2 minutes or until heated through. Using the back of a wooden spoon, slightly mash beans.
  3. To assemble flautas, spoon meat mixture along one side of each tortilla. Roll up tortilla; secure with wooden toothpicks. Lightly coat outsides of flautas with cooking spray.
  4. Using paper towels, wipe out skillet used to cook meat mixture. In the skillet heat 2 teaspoons of the remaining oil over medium-high heat. Add four of the flautas. Cook for 4 to 6 minutes or until brown and crisp on all sides (remove toothpicks as needed). Remove from skillet and keep warm. Repeat with the remaining 2 teaspoons oil and the remaining four flautas. Serve flautas with corn mixture.

Nutrition Facts (Mole Pork Flautas)

    Per serving:
  • 377 kcal cal.,
  • 14 g fat
  • (2 g sat. fat,
  • 5 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 33 mg chol.,
  • 651 mg sodium,
  • 54 g carb.,
  • 23 g fiber,
  • 4 g sugar,
  • 30 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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