Shredded Pork Flautas with Roasted Tomatillo Salsa and Corn and Goat Cheese Queso

The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!

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3 Tbsp olive oil
1 1/2 lbs pork shoulder, trimmed and cut into 2-inch cubes
1 cup chopped onions
1 cup chopped tomatoes, peeled and seeded
2 Tbsp plus 1 tsp chopped garlic
4 cups beef stock
1/2 lb tomatillo, husked and rinsed
1 head of garlic, with 1/8-inch cut off the top
1 red pepper
1 yellow pepper
1/2 cup minced onions
1 jalapeno, stemmed, seeded, and minced
Juice of two lemons
Juice of two limes
4 avocados, pitted and diced
1/4 cup minced red onions
2 Tbsp chopped cilantro
18 corn tortillas


Preheat the fryer. Preheat the oven to 400°F. In a large saute pan, heat 2 Tbsp of olive oil. Season the pork with salt and pepper. Sear the pork for 1 to 2 minutes. Add the onions and saute for 2 minutes. Add the tomatoes and garlic. Season with salt and pepper. Saute for 1 minute. Add the beef broth and bring the liquid up to a boil. Cover and reduce to a simmer. Simmer for about 1 1/2 to 2 hours or until the pork is very tender. Remove the meat from pan, reserving the liquid and cool.

Shred the pork meat. Place the liquid back on the stove and cook over medium heat until almost all the liquid has dissipated, about 2 minutes. Remove from the heat and add the shredded meat. Season with salt pepper. Place the tomatillo, garlic, peppers on a baking sheet. Drizzle the vegetables with the remaining olive oil. Season with salt and pepper. Place the vegetables in the oven and roast for 15 to 20 minutes. Remove the vegetables from the oven.

Place the tomatillo in a food processor. Squeeze out the garlic cloves into the food processor. Peel, seed and dice the peppers. Place the peppers in the food processor.

Add the onions, jalapeno, juice of one lemon and one lime to the vegetables. Pulse until the mixture is fully incorporated but not pureed. Season the salsa with salt and pepper.

In a mixing bowl, combine the avocados, remaining lemon juice, remaining lime juice, remaining garlic, red onions, and cilantro. Season the guacamole with salt and pepper.

Spoon a couple of tablespoons of the filling in the center of each tortilla. Spread the filling evenly in the center of each tortilla. Roll up each tortilla tightly and lay a couple at a time in the hot oil. Fry the flautas until golden brown, about 3 minutes. Remove the flautas from the oil and drain on a paperlined plate. Season the flautas with salt and pepper. Continue frying until all the flautas are fried. To assemble, spoon the queso on the bottom on a large platter. Arrange the flautas over the sauce. Spoon the salsa over the flautas. Garnish with the guacamole.

Serves 6.

By Emeril Lagasse.