Spicy Pork Flautas with Pineapple-Mango Salsa

“Whether you love extreme spice or mild spice, this recipe is great as you can adjust ingredients to your taste. Our Gewürz goes great with spice because it tames the heat and, with this dish in particular, the pineapple salsa highlights the tropical notes in the wine.”

Kristy Ramirez, Director of Hospitality and Retail Sales

Serves: 4 – 6


Spicy Pork Flautas
1 yellow onion, thinly sliced
1-2 jalapeños, minced
2 lbs ground pork
2 Tbsp Dash Southwest Spice Seasoning
1/2 Tbsp garlic powder
1-2 Tbsp chipotle chili paste*
Flour tortillas
Mexican cheese blend
AVV olive oil
Salt and pepper, to taste
*substitute with canned chipotle or canned adobo sauce

Pico de Gallo and Lime Crema
2 Roma tomatoes, diced
1 Lime, zested and quartered
8 Tbsp sour cream
Salt and pepper, to taste
Sriracha (optional)
Cilantro, chopped (optional)

Pineapple-Mango Salsa
2 Tbsp lime juice, freshly squeezed
1 Tbsp jalapeño, minced
3 Tbsp red onion, chopped
1 garlic clove, finely grated
2 cups fresh pineapple, chopped
2 cups fresh mango, chopped
1/2 cup red bell pepper, chopped
1 Tbsp cilantro, chopped
Salt and pepper, to taste

Method of Preparation:

Make the pineapple-mango salsa first or in advance to allow the flavors to meld. In a large bowl, combine lime juice, jalapeño, red onion and garlic, then let it sit for 10 minutes. Add remaining ingredients and combine well. Refrigerate until flautas are ready to serve.

Pre-heat oven to 425°. Line baking sheet with foil and brush with olive oil or coat with nonstick spray.

Halve, peel and thinly slice yellow onion. Mince a few slices of onion until you have 2 Tbsp and set aside in a small bowl.

In a large pan, heat drizzle of olive oil over medium-high heat, then add sliced onion and jalapeño. Cook until onion is softened, approximately 3-5 minutes, then remove. In the same pan, add pork. Breaking up into pieces, cook pork until browned, approximately 4-6 minutes, then drain any liquid. Add cooked onion and jalapeño, Southwest Spice Seasoning, garlic powder, salt and pepper to taste, Tex-Mex paste and 1/2 cup water to pan and simmer for approximately 2-4 minutes, or until mixture is thickened and pork is cooked through. Turn off stove.

On clean work surface, lay out tortillas and add heaping 1/4 cup pork filling to one side of each tortilla, then sprinkle 1 Tbsp Mexican cheese blend on top. Roll up tortillas, starting with the filled side, then place on prepared baking sheet with seam side down. Brush outside of flautas with olive oil. Add baking sheet to oven and bake for 8-10 minutes, then turn oven to broil and cook additional 2-3 minutes, or until outsides are crispy.

While flautas bake, make pico de gallo by adding diced tomatoes, half the lime zest, a pinch of salt and a big squeeze of lime juice to bowl with the minced yellow onion. Then in a separate small bowl, combine sour cream, remaining lime zest and a squeeze of lime juice to make the lime crema. Add water 1 tsp at a time until mixture is a drizzly consistency. Season with salt and pepper.

Divide flautas between plates. Top with pico de gallo, lime crema, pineapple-mango salsa and optional ingredients.