Caramelized Onion, Cheese, and Pork Flautas
Just the Tip / Inspired by For the Love of Cooking
Here’s what I used:
- 4 tsp olive oil, divided
- 1 large yellow onion, sliced
- 1 1/2 pounds of pork (I used lean boneless chops), diced
- 3/4 tsp chili powder
- 3/4 tsp paprika
- 3/4 tsp coriander
- 3/4 tsp garlic powder
- 3/4 tsp cumin
- 3/4 tsp dried oregano
- 3/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 8 flour tortillas (I used Mission Carb Balance)
- shredded monterey jack cheese
- olive oil spray
Here’s what I did:
Preheat the oven to 375. Mix all of the spices in a small bowl. Pat the diced pork dry with a paper towel.
Heat 2 tsp of olive oil in a large skillet over medium/medium-low heat. Add the onion and cook, stirring often, for 25-30 minutes until browned and caramelized. Season with salt and set aside in a bowl.
Heat the remaining 2 tsp of olive oil in the same saute pan over medium-high heat. Once the pan is very hot (almost smoking), add the diced pork tenderloin then season with all of the spices. Cook for 3-4 minutes until firm but cooked entirely through (it will finish cooking in the oven). Remove from the heat.
Wrap flour tortillas in moist paper towels and microwave for 1 minute.
Place a couple of tsp of cheese in the center of each tortilla, then top with caramelized onion. Add on the diced pork tenderloin and roll semi-tightly. Spray a baking dish with olive oil spray (or any cooking spray) and place seam-side down. Spray each flauta with olive oil spray (or cooking spray).
- Bake for 10 minutes on one side, then flip over and bake for another 7 minutes until crisp and lightly browned.