Although often used interchangeably, generally speaking, Flautas are made with flour tortillas, while Taquitos are made with corn tortillas. Whatever you call them, they are usually fried, and constitute a "rolled taco." I opted to bake mine, and rather than the more traditional beef or chicken filling, I re-purposed a few leftover pork chops to come up with this tasty version.
2 c shredded pork
1/2 t cumin
1/4 t black pepper
1/4 t salt
1 t chili powder
2 t dried cilantro
4 T minced red onion
3 T apricot jam
Mexican blend shredded cheese
Small flour tortillas
PAM Cooking Spray
Unless you are starting with leftover pulled pork, the best way to shred the meat is in a food processor with the plastic dough blade attached - the metal blade creates a more pebbled texture. You'll also get a better shred if your meat is not completely cold from just coming out of the fridge, so let it sit out for a bit first.
You can certainly use fresh cilantro or any other herbs that you like. I just happened to have a small packet of dried cilantro that I needed for something else and didn't want it to go to waste.
Stir together the pork and seasonings with a fork until evenly distributed. Next, stir in the onions, then the jam. The fork makes it easier to distribute the jam - sort of like incorporating mayo into tuna salad, etc.
If your tortillas are dry and not easily rolled, keep a pan warm over low heat and heat each one briefly before filling and rolling.
Spread approximately 2T of the filling on one half of a tortilla, then sprinkle with cheese and roll tightly into a tube, placing seam-side down on a foil-lined tray lightly sprayed with cooking spray.
Once all of your flautas are in place on the tray, give them a shot of cooking spray and bake at 375 for 15-20" until lightly golden and crispy.
You will see that I have mine side-by-side on the tray. That was because a few of them were wanting to unroll. If that happens with yours, do the same, then when they have been in the oven for two or three minutes and start to soften and become pliable, you can separate them to give them some elbow room.
Serve with your favorite salsa, guacamole, or other dipper of choice. I didn't want to open a whole jar of salsa for these and didn't have any avocados on hand, so I opted to whip a little cream cheese and mix in some Sriracha for a spicy dipper.