1 pound ground Pork
1 Tablespoon ground Cumin
1/2 teaspoon ground Pepper
1/2 teaspoon Kosher Sea Salt
1/2 teaspoon granulated garlic
1-2 Poblano Pepper roasted, peeled and diced
1/2 pound chopped Tomatillos
1/2 cups fine diced White Onion
4 oz grated mild cheese of any sort
10 Soft Taco Flour Tortillas
Brown ground pork, breaking up into small bits as it cooks.
Once cooked add cumin, pepper, salt and garlic. Give it about 1-2 minutes took cook off moisture and adhere seasoning to the meat.
Transfer seasoned meat to a bowl and stir in onion and tomatillos. The residual heat will begin to cook the tomatillos and onions, without over cooking. Allow the meat to cool while you prepare the tortillas for rolling.
Warm tortillas and lightly coat with oil. I do this on a griddle by brushing the griddle generously with oil between each tortilla. I cook each tortilla for a few seconds on each side and transfer and stack on a plate.
When tortillas are ready for assembly, give the pork a quick stir to release any steam, then stir in the grated cheese. You want to be sure to add the cheese at this later stage so that it can be evenly distributed throughout the pork mixture without clumping.
Preheat oven or air fryer to 400 degrees.
Assemble: top the edge of a tortilla with a little more than 2 oz mixture (about 3-4 Tablespoons) roll tightly and place in an Air Fryer basket or on a parchment lined cookie sheet. Make sure to allow space between each flauta.
Cook in a conventional or toaster oven for 20-25 minutes. In an air fryer for 6-8 minutes. Flautas should be browned at the edges and crisp.
Serve with your preferred condiments, such as lime, sour cream/crema and hot sauce.