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Flute-Shaped Tacos

Mexican.Chef's picture
Ingredients
  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)
Directions

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

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Chicken

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