(serves 6)
Ingredients:
- 2 lbs of beef chuck cooked and shredded or shredded chicken, smashed potatoes
- 18 small corn tortillas
- corn or canola as needed to fry the flautas
- 1/2 a cup of finely chopped onion
- 2 diced tomatoes
- sour cream diluted with milk and seasoned with salt and pepper to taste
- crumbled queso fresco to top flautas
- lettuce washed and thinly sliced
For the filling:
If you don't want to make your flautas with meat. You can just use smashed potatoes mixed with shredded Monterrey jack cheese, or use rotisserie chicken and shred as much as you need. Everything else is done the same for the flautas.
Procedure:
Cook the beef with salt, pepper, 1 clove of garlic, and 1 bay leaf until the meat is fork tender. Let it cool slightly enough to handle and take apart (shred).
Warm each tortilla until it is bendable fill with meat and roll up tightly, you can secure each flauta with a toothpick. I recommend doing all the flautas first and then frying them. On a plate put 2 kitchen paper towels. After frying the flautas place them on top of the paper towels to absorb any excess oil. The flautas will cook very fast, as soon as one side is done turn it quickly have the flauta crisp evenly.
Serving suggestion:
Serve warm, place three on each plate top with lettuce, onions, drizzle with sour cream, queso fresco, and thin slices of avocado.You can top with your favorite salsa. Serve with a side of rice and beans.
***kids love flautas, just skip the salsa. Enjoy