Stewed Pork Flautas with Chipotle Aioli Dipping Sauce
You must log in to upload a photo.
(unrated) Log in to rate this recipe!
Credit: Trevor Williams, corporate chef, Kraft Foodservice, Northfield, Illinois
The National Culinary Review, October 2014
Ingredients
1 cup Kraft® Signature Mayonnaise
2 T. chipotle pepper in adobo sauce, pureed
¼ t. dark chili powder
1¼ lbs. boneless pork spareribs
2 qts. water
2 bay leaves
2 dried guajillo chilies, seeded
2 garlic cloves, peeled
¼ red onion, diced
½ cup canned black beans, rinsed
½ t. salt
16 small flour tortillas
Instructions
1. Mix mayonnaise, chipotle pepper in adobo sauce and chili powder.
2. In large pot, combine spareribs, water, bay leaves, chilies and garlic; bring to a simmer. Cook 2 hours, or until meat is tender; remove meat from pot. Strain cooking liquid, reserving ½ cup; discard solids. Shred pork; add to reserved cooking liquid with onion, beans and salt.
3. Fill each tortilla with 2 oz. pork. Roll tightly into cigar shape; secure with toothpicks. Per serving: Fry 2 flautas in 325ºF deep fryer 4 minutes, or until golden-brown and crisp. Drain well. Cut each flauta in half; serve with 2 T. chipotle aioli.
Yield
8 servings
Tags
Main Dish, Pork, The National Culinary Review
ACF reserves the right to remove inappropriate comments.
