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Flute-Shaped Tacos

Mexican.Chef's picture
  Corn tortillas 12
  Meat filling 1 1⁄2 Cup (24 tbs) (warm, Ground beef, bulk chorizo or pork or chicken)
  Ground beef/Bulk chorizo / pork / chicken 1 Cup (16 tbs)
  Salad oil/Shortening / lard 1⁄4 Cup (4 tbs) (for frying)

For each flauta, soften and heat 2 tortillas by placing each one on an ungreased griddle over medium-high heat for about 15 seconds on each side.
Lay tortillas flat and overlapping.
Spoon a band of 3 to 4 tablespoons warm meat filling across greatest length of the overlapping tortillas, then roll up around filling.
Hold shut with tongs (or fasten with small wooden skewers) and, over medium heat in about 1/2 inch oil heated to 350° on a deep-fat frying thermometer, fry until flauta is slightly crisp on all sides.
Drain on paper towels.

Recipe Summary

Main Dish

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3034 Calories from Fat 1736

% Daily Value*

Total Fat 193 g296.6%

Saturated Fat 70.4 g351.8%

Trans Fat 1 g

Cholesterol 167.9 mg56%

Sodium 670.6 mg27.9%

Total Carbohydrates 211 g70.4%

Dietary Fiber 10.1 g40.2%

Sugars 0 g

Protein 119 g237.8%

Vitamin A Vitamin C

Calcium 40.2% Iron 67.5%

*Based on a 2000 Calorie diet

Flute-Shaped Tacos Recipe