• Adjust rack to middle position and preheat oven to 425 degrees. Line a baking sheet with foil and brush with oil or coat with nonstick spray. Wash and dry all produce. • Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP. • 4 SERVINGS: Mince a few slices of onion until you have 2 TBSP.

• Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion; cook for 3 minutes. Stir in pork* and Southwest Spice; cook, breaking up meat into pieces, until browned and onion is softened, 4-6 minutes. • Stir in Tex-Mex paste and 1/3 cup water. Simmer until mixture is thickened and pork is cooked through, 2-4 minutes more. Turn off heat. • 4 SERVINGS: Stir in 1/2 cup water.

• Meanwhile, drizzle tortillas with 1 TBSP olive oil; brush or rub to completely coat. • Place tortillas on a clean work surface. Once pork filling is done, add a heaping 1/4 cup filling to one side of each tortilla, then sprinkle with 1 TBSP Mexican cheese. Roll up tortillas, starting with filled side, to create flautas. Place seam sides down on prepared sheet. • Bake on middle rack until golden brown and crispy, 8-12 minutes. • 4 SERVINGS: Drizzle tortillas with 2 TBSP olive oil. • TIP: Make sure the flautas are snug on the sheet—this will prevent them from unrolling.

• While flautas bake, finely dice tomato. Zest and quarter lime. In a small bowl, combine tomato, minced onion, half the lime zest, and a squeeze of lime juice. Season with salt. • In a separate small bowl, combine sour cream, remaining lime zest, and a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt. • Divide flautas between plates. Top with pico de gallo, lime crema, and guacamole. Serve.