Pork Tenderloin, Caramelized Onion, and Monterey Jack Baked Flautas with Spicy Avocado Sauce
I wasn’t really sure as to what flautas were since I consider this dish as a giant-sized taquito but after some research, I learned that flautas and taquitos are pretty much the same thing except flautas are made with flour tortilla and taquitos are made with corn tortilla. Now I’ve never really had a flauta but I did try the taquitos from the frozen packs sold at the grocery store and the $1 taquitos from El Pollo Loco. But after making these homemade flautas, I don’t think I could ever go back to store/restaurant-bought taquitos! These had such a nice crispness to it and the pork tenderloin just burst with flavor along with the tender strips of onions surrounded by melted cheese. It paired perfectly with the duo action of sour cream and the spicy, tangy avocado sauce.
Spicy Avocado Sauce (adapted from For the Love of Cooking):
Yields about 1 cup
- 2 ripe avocados
- 3 serrano chili peppers, or to taste
- 1/3 cup cilantro
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 large lime, juiced
- Kosher salt and freshly ground pepper, to taste
Combine all ingredients in a processor and blend until smooth. Taste and add more salt, pepper, or lime juice if needed.
Pork Tenderloin, Caramelized Onion, and Monterey Jack Baked Flautas (adapted from For the Love of Cooking):
Yields 3 servings
- 1 tbsp olive oil, divided
- 1 sweet yellow onion, sliced
- 1 pork tenderloin, diced
- Chili powder, to taste
- Paprika, to taste
- Coriander, to taste
- Garlic powder, to taste
- Cumin powder, to taste
- Oregano, to taste
- Sea salt and freshly cracked pepper, to taste
- Flour tortillas
- Monterey Jack cheese, shredded
Preheat oven to 375 degrees F. Line a baking sheet with a silpat mat; set aside.
Heat 1/2 tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook, stirring often, until caramelized and tender, about 15 minutes. (The longer they cook, the more they will caramelize.) Remove from the pan and set aside.
Heat the remaining 1/2 tablespoon of olive oil in the skillet over medium-high heat. Once the pan is hot, add the diced pork tenderloin. Season with all of the spices. Cook for 3-4 minutes, until golden brown but not yet cooked through (it will finish cooking in the oven). Remove from heat.
Wrap flour tortillas in wet paper towels and microwave for 1 minute or until soft.
Place a bit of cheese in the center of the tortilla. Then add caramelized onions on top of the cheese, then diced pork tenderloin; roll.
Place, seam side down, on a baking sheet coated with cooking spray.
Place into the oven and bake for 8-10 minutes. Turn over flautas and cook for an additional 5-6 minutes, or until crispy and golden brown.
Serve with avocado sauce, sour cream, and/or salsa for dipping.