Some of the best Mexican food recipes are best served tucked inside a tortilla, including tacos, enchiladas, and this pork flautas recipe. A corn-tomato salsa and protein-rich filling make a couple of these flautas a surprisingly well-balanced meal.
Makes:2 flautas and about 1/3 cup corn mixture each
Mole Pork Flautas
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.
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.
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.
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.