Want to see a neat magic trick? Fry up these crispy Mexican Flautas stuffed with Slow-Cooker Pork Tinga for your next fiesta and watch them disappear before your eyes! Also known as taquitos or tacos dorados, these crowd-pleasing rolled and fried tacos are the perfect finger food for any party. Best of all, they take just 15 minutes of active time to make!

Latina in a green dress holding a platter of Mexican flautas on a wooden tray with a bed of shredded lettuce and drizzled with crema, sliced jalapenos, fresh cilantro, and a sprinkling of cotija cheese.

Cinco de Mayo is fast approaching…what does it really mean to you? Parades, colorful decorations, music and dancing, delicious libations? Sure, but to me, it also means a day to celebrate Mexican food and culture with my nearest and dearest. Whip up a batch of these delicious pork flautas to show your Mexican pride!

Cinco de Mayo, celebrated on the fifth day of May, is often confused with Mexican Independence Day, which is actually a completely different holiday, celebrated on September 16.

My motto when it comes to this Mexican celebration is: if we can all drink Irish beer and eat corned beef on St. Patty’s Day, then why can’t we all enjoy cerveza Mexicana and fresh guacamole with crispy tortilla chips on Cinco de Mayo?

If you are hosting a Cinco de Mayo fiesta, serve something that will “wow” your guests, like these traditional flautas filled with tender, slow-cooked meat.

overhead shot of a serving tray of mexican flautas filled with pork tinga on a table with a bucket of beer and a bowl of chips and guacamole.

What are Mexican Flautas?

Flautas, Spanish for “flutes,” are tortillas that have been filled, rolled into long cylinders, and fried. These delicious finger foods are also sometimes referred to as taquitos (“small tacos”) or tacos dorados (“crunchy tacos”), and have long been a favorite in our family.

Crispy on the outside and filled with any number of delicious meats or cheeses, flautas are a Tex-Mex delight that originated in the early 20th century. While the first mention of these tasty treats was in 1917 in The Preliminary Glossary of New Mexico Spanish, their wide popularity has often been attributed to two Southern California restaurants in San Diego and Los Angeles in the ’30s.

In essence, flautas are simply tortillas (either flour or corn) filled with a savory mixture of meats or cheeses that are rolled into tight, flute-shaped cylinders, then fried until golden and crispy. In other words, they’re the perfect food for pairing with margaritas and mariachis on Cinco de Mayo!

About this Recipe

These flautas are filled with flavorful pulled pork called pork tinga. Tinga is a traditional Mexican dish made with braised shredded pork, beef, or chicken that is simmered with onions, garlic, and spices. Chipotle peppers in adobo sauce and pork chorizo give this pork tinga a complex, smoky flavor that is simply to die for.

Tinga is a perfect party dish because it can feed a crowd, practically cooks itself, and can be made ahead of time. Traditionally, tinga is served on crisp tostadas, but I thought wrapping it up in fried corn flautas sounded too good to pass up.

While there is a little bit of work that goes into assembling these Mexican flautas, I promise that they are easy enough to make for a weeknight dinner. They’re also freezer-friendly, meaning you can knock out a bunch on your meal prep day to set yourself up for future mealtime success.

Mexican flautas are also perfectly versatile! If pork isn’t on the menu, feel free to swap in chicken or beef. Since I make them with corn tortillas, these crispy rolled tacos are also gluten-free, meaning just about anyone can enjoy them.

How To Make Pork Flautas

Step 1: Brown Chorizo. In a large skillet, heat the oil. Add the chorizo and stir over moderately low heat, breaking it up, until cooked through, 10 minutes; transfer to slow cooker.

Step 2: Sauté Onions. Add the onion to the skillet and cook over medium heat, stirring, until translucent, 2 minutes. Add the garlic and cook for 1 minute; transfer to slow cooker.

Step 3: Sear Pork. Season the pork generously with salt and pepper and place the pork on skillet and sear for 5 minutes on each side to form a nice brown crust; transfer to slow cooker.

Step 4: Make Tinga Sauce. In a blender add water, chipotle peppers including adobo sauce, and oregano. Purée until smooth and pour over pork.

Step 5: Cook & Shred Pork. Add diced tomatoes including sauce and bay leaves to the slow cooker, and cook on low for 6 hours. Remove the pork and discard the bay leaves. Shred the meat.

Step 6: Assemble Flautas. Warm corn tortillas on a comal (griddle) so they are pliable. Add some shredded pork down the center of the tortillas. Roll the tortillas tightly and then add a toothpick to each to keep them rolled.

Step 7: Fry Flautas. In a deep pan or deep fryer heat the oil over high heat until it is very hot. Carefully drop the flautas into the hot oil. Fry just long enough for the tortillas to get crispy and a light golden color. Turn over at least once using tongs and then drain upright on paper towels to allow excess oil to drain.

Step 8: Enjoy! Garnish the pork flautas with the toppings of your choice, then serve immediately.

Mexican pork flautas (also known as taquitos or tacos dorados) on a bed of sliced lettuce, drizzled with crema, sprinkled with fresh jalapeño slices and cilantro leaves, with some grilled whole jalapenos on the platter.

What are good side dishes to serve with flautas?

Flautas play nicely with sour cream or crema Mexicana, guacamole, chile de arbol salsa, pico de gallo, and chiles toreados. For side dishes try Mexican rice, beans (pinto, refried, black, or borracho beans), or elote (Mexican style grilled corn), and fruit cups.

latina blogger holding a wooden bowl filled with tomatoes on the vine, fresh limes, red onion, jalapenos, and avocado for making traditional guacamole.

Expert Tips

  • Did you know if you make a slurry of flour and water you can seal the tortillas? Wet one edge of the tortilla to help seal when rolled. No more toothpicks needed!
  • As with anything fried, you’ll want to make sure that you drain your flautas on a paper towel-lined plate after frying. This will remove any excess oil and prevent your flautas from tasting greasy.
  • Get a jump on meal prep! The pork tinga can be made and refrigerated up to a week ahead of time. Flautas can be assembled and fried, then allowed to cool entirely before freezing for up to 3 months. To reheat, defrost overnight in the fridge then place on a parchment-lined baking sheet and bake at 200F for about 30 minutes, or until heated through. Or warm up in a toaster oven or in a skillet with a little bit of oil in just a few minutes.

Frequently Asked Questions

What is the difference between flautas and taquitos?

Some might claim that taquitos are smaller than flautas, but I personally think the two names can be used interchangeably. I grew up calling them flautas, but call them taquitos if you prefer!

How should I eat flautas?

These rolled, fried tacos are intended to be eaten as finger food. Dip them into salsa, sour cream, or guacamole and enjoy!

woman holding a small plate with 2 dressed taquitos drizzled with crema and topped with salsa, some chips and guacamole, and a roasted jalapeno.

If you tried my recipe for Mexican Flautas stuffed with Slow-Cooker Pork Tinga, please let me know how it turned out by rating and reviewing the recipe card below. You can also tag me (@muybuenocookbook) on your Cinco de Mayo posts on Instagram and Facebook so I can celebrate with you from afar!

overhead shot of a party spread with chips, guacamole, flautas, veggie cups, salsas, sour cream, cotija cheese, and beer.

Happy Cinco de Mayo!

Latina holding a wooden party platter of pork taquitos (a.k.a. Mexican flautas).

Slow Cooker Pork Tinga Flautas

5 (2 ratings)
These flautas are filled with flavorful pulled pork called pork tinga made with pork shoulder, pork chorizo, and a spicy tomato chipotle mixture all slow cooked in a slow cooker.

Ingredients

  • 3 to 3 1/2 pounds pork shoulder, trimmed boneless pork shoulder, cut into 1 1/2-inch cubes
  • 2 tablespoons olive oil
  • 9 ounces pork chorizo, casing removed
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • Kosher salt
  • Ground black pepper
  • 3 cups water
  • 1 7-ounce can chipotle peppers in adobo sauce
  • 1/4 teaspoon dried oregano
  • 2  14.5-ounce can fire roasted diced tomatoes
  • 3 bay leaves
  • 24 to 30 corn tortillas, depending on how much you fill each taco

Toppings:

  • guacamole
  • iceberg lettuce, finely shredded
  • pico de Gallo
  • chile de arbol salsa
  • crema Mexicana or sour cream
  • queso fresco or Cotija, crumbled

Instructions 

  • In a large skillet, heat the oil. Add the chorizo and stir over moderately low heat, breaking it up, until cooked through, 10 minutes; transfer to slow cooker.
  • Add the onion to the skillet and cook over medium heat, stirring, until translucent, 2 minutes. Add the garlic and cook for 1 minute; transfer to slow cooker.
  • Season the pork generously with salt and pepper and place the pork on skillet and sear for 5 minutes on each side to form a nice brown crust; transfer to slow cooker.
  • In a blender add water, chipotle peppers including adobo sauce, and oregano. Puree until smooth and pour over pork.
  • Add diced tomatoes including sauce and bay leaves in slow cooker, and cook on low for 6 hours.
  • Remove the pork and discard the bay leaves and shred the meat.
  • Warm corn tortillas on a comal (griddle) so they are pliable. Add some shredded pork down the center of the tortillas. Roll the tortillas tightly and then add a toothpick to each to keep them rolled. (Read notes below)
  • In a deep pan or deep fryer heat the oil over high heat until it is very hot. Carefully drop the flautas into the hot oil. Fry just long enough for the tortillas to get crispy and a light golden color. Turn over at least once using tongs and then drain upright on paper towels to allow excess oil to drain.
  • Garnish flautas with toppings of your choice.

Notes

  • No more toothpicks needed! Did you know if you make a slurry of flour and water to seal tortillas. Wet one edge of the tortilla to help seal when rolled. 
  • As with anything fried, you’ll want to make sure that you drain your flautas on a paper towel-lined plate after frying. This will remove any excess oil and prevent your flautas from tasting greasy.
  • Get a jump on meal prep! The pork tinga can be made and refrigerated up to a week ahead of time. Flautas can be assembled and fried, then allowed to cool entirely before freezing for up to 3 months. To reheat, defrost overnight in the fridge then place on a parchment-lined baking sheet and bake at 200F for about 30 minutes, or until heated through. Or warm up in a toaster oven or in a skillet with a little bit of oil in just a few minutes.
  • Don’t forget the salsas and sides: chile de arbol salsa, pico de gallo, and chiles toreados; guacamole, Mexican crema or sour cream, rice, and beans!
Calories: 159.43kcal, Carbohydrates: 12.15g, Protein: 11.15g, Fat: 7.26g, Saturated Fat: 2.23g, Cholesterol: 33.68mg, Sodium: 172.04mg, Potassium: 192.65mg, Fiber: 1.72g, Sugar: 0.43g, Vitamin A: 40.39IU, Vitamin C: 0.74mg, Calcium: 29.15mg, Iron: 1.03mg

Originally published: April 2017. Photography by Jenna Sparks