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Seems we have two different versions of Emeril's Shredded Pork
Flautas
in
our files. Hmmm... Why not share both of them with you?
Shredded Pork
Flautas with Roasted Tomatillo
Salsa and Corn and Goat Cheese Queso
Yield: 6 servings
3 tablespoons olive oil
1 1/2 pounds pork shoulder, trimmed and
cut into 2-inch cubes
1 cup chopped onions
1 cup chopped tomatoes, peeled and seeded
2 tablespoons plus 1 teaspoon chopped garlic
4 cups beef
stock
1/2 pound tomatillo, husked and rinsed
1 head of garlic, with 1/8-inch cut from the top off
1 red pepper
1 yellow pepper
1/2 cup minced onions
1 jalapeño, stemmed, seeded and minced
Juice of two lemons
Juice of two limes
4 avocados, pitted and diced
1/4 cup minced red onions
2 tablespoons chopped cilantro
[Corn and Goat Queso below]
18 corn tortillas
Preheat the fryer. Preheat the oven to 400 degrees F. In a
large sauté pan, heat 2 tablespoon of olive oil. Season the pork with salt
and pepper. Sear
the pork for 1 to 2 minutes. Add the onions and sauté for 2
minutes. Add
the tomatoes and garlic. Season with salt and pepper. Sauté 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 and pepper.
Place the tomatillo, garlic, and 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,
jalapeño,
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 paper-lined 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.
Recipe Courtesy of Emeril Lagasse
Shredded Pork
Flautas with
Corn and Goat Queso
 
Every Day's a Party:
Louisiana Recipes for Celebrating
with Family and Friends
by Emeril Lagasse with Marcelle Bienvenu and
Felicia Willett,
1999,
William Morrow and Co., Inc.
“A
Flauta is a corn tortilla rolled up around shredded meat,
then fried
until
crisp. Okay, so it’s not a native dish, but I
like them and it’s my
party, and I’ll do what
I want to.”
3 1/2 pounds pork shoulder,
trimmed of fat
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon olive oil
1/2 cup chopped yellow onion
1/2 cup chopped and seeded vine-ripened tomato
1 teaspoon chopped garlic
1/2 cup beef broth
2 ripe Hass avocados, peeled, pitted, and diced
2 tablespoons fresh lime juice
8 cups vegetable oil
16 small flour tortillas
1 recipe
Corn and Goat Queso (recipe
follows)
1 recipe
Creole Tomato Salsa (recipe
follows)
Preheat the oven to 400
degrees F.
Season the pork with 1/2 teaspoon of the salt and the black pepper. Put
it
in a shallow roasting pan and roast for 1 1/2 hours. Reduce the oven
temperature to 350 degrees F and roast until very tender, about another
2 1/2 hours.
Remove from the oven and let cool. Remove the fat,
then shred.
In a large nonstick skillet, heat the olive oil over medium heat. Add the
onion and cook, stirring, for 3 minutes. Add the tomato, garlic, and beef
broth and cook for 3 minutes. Add the pork and cook for 2 minutes.
Remove
from the heat and let cool for about 5 minutes.
In a small mixing bowl, toss the avocados with the lime juice and the
remaining 1/4 teaspoon salt.
In a large, heavy pot or an electric deep-fryer, heat the vegetable oil to
360 degrees F.
To assemble the flautas, spoon about 2 tablespoons of the filling into
the
center of each tortilla. Roll up tightly and secure with 2 toothpicks.
Fry
the filled tortillas, 4 at a time, in the hot oil until golden brown,
2 to 3
minutes. Drain on paper towels.
To serve, spoon the queso over the bottom on a large serving platter.
Arrange the flautas over the sauce, spoon the salsa over the flautas,
and
garnish with the avocados. Makes 8 servings.
Corn and Goat Queso
2 tablespoons unsalted butter
1 1/2 cup chopped yellow onion
2 cups fresh sweet corn kernels
(from 2 medium-size ears)
1 teaspoon salt
1/2 teaspoon cayenne
1 tablespoon chopped garlic
1 medium-size fresh jalapeño,
seeded and chopped
1/2 pound goat cheese, crumbled
1/2 cup heavy cream
In a medium-size saucepan over medium heat, melt the butter. Add the onion,
corn, salt, and cayenne and cook, stirring, for 6 minutes. Add the garlic
and jalapeño, stir to mix, and cook for 2 minutes. Add the cheese
and cream
and stir until the cheese melts completely. Keep warm until
ready to serve.
Makes about 2 1/2 cups.
Creole Tomato Salsa
“When the
Creole babies show up at the markets,
roadside stands, and grocery stores, there’s a mad dash to get a case or two
to bring home. These tomatoes
are some of the best that have passed my lips
and are super in salsa…”
4 cups chopped vine-ripened
tomatoes
1 cup small-diced red onions
1 large fresh jalapeño, seeded and
cut into small dice
1/2 cup loosely packed chopped
fresh cilantro leaves
1 tablespoon chopped fresh
parsley leaves
1 tablespoon chopped garlic
1 1/2 teaspoons salt
1/4 teaspoon freshly ground
black pepper
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
6 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
Combine all of the ingredients
in a large bowl and mix well. Cover and
chill for at least 2 hours before
serving. Makes about 5 cups.
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Carmen's Flauta
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Salsa Collection
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