Recipe courtesy of Emeril Lagasse
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 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 tablespoons chopped cilantro
  • 18 corn tortillas


Preheat the fryer. Preheat the oven to 400 degrees F. In a large saute 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 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 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, 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 flauttas until golden brown, about 3 minutes. Remove the flauttas from the oil and drain on a paperlined plate. Season the flauttas with salt and pepper. Continue frying until all the flauttas are fried. To assemble, spoon the queso on the bottom on a large platter Arrange the flauttas over the sauce. Spoon the salsa over the flauttas. Garnish with the guacamole.

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