Flautas

A dish called flautas, hands down, is the favorite Mexican food of my family.  My father especially loved them, and it was a pleasure to prepare them each time he came for a visit.

I learned to make this recipe from a Mexican-American family in Las Cruces, NM.  We were there to attend the wedding of the family's daughter.  It took many hands to prepare enough flautas for the wedding feast, but how lucky for me because I learned to make them from the masters.  This wedding was one of the funnest experiences of my life, and I thoroughly enjoyed all the different layers of the celebration. 

This authentic recipe requires a little bit of work.  However, I've  included a simplified version in case you want to experience the flavor with less effort.  The simplified version is also lighter in carbs and calories.  I know you're going to love flautas if you try them.

Ingredients for 10-12 Flautas:

1 pound Ground Beef or Turkey

1 Clove Garlic

3/4 tsp. Salt

12 Corn Tortillas, soft

Oil for frying

Using a garlic press, press the clove of garlic into the ground meat.  Add the salt, then mix well by hand.  Set aside.

Heat a small frying pan until hot, then add about 1 Tbs. oil to the pan.  When the oil is heated, soften each corn tortilla by cooking about 5 seconds on each side.  Add more oil as necessary.  Stack the tortillas on a plate and allow to cool enough to handle.

Shape the ground meat into a thin log about 1/2" in diameter and as long as the diameter of the tortilla.  With the meat positioned on the edge of the tortilla, roll the tortilla around the meat.  Stack on a plate with the seam side down.

Heat 1/3"-1/2" oil in a flat pan.  When the oil is showing some waviness, carefully place the flautas 1/2" apart in the pan with the seam down.  Fry on medium heat for 3-5 minutes until the side frying in the oil turns golden and crispy.  Roll the flautas 1/4 turn, and repeat.  Do this until all sides are crispy and golden.  Be prepared for splattering.

Remove the flautas from the oil and drain on paper towels. 

Flautas by themselves are not so exciting.  It is flautas served with salsa, guacamole, sour cream, and cheddar cheese that makes the dish amazing.  For an attractive presentation, serve two flautas with these four toppings layered on top.  My family layers the toppings on our individual plates and dollops some on each bite as we eat the flauta.

Easier option; similar taste:

To make this dish quicker, healthier, and with less clean-up, shape the ground meat into small meatballs, then flatten very thin. Cook the little patties for 2-4 minutes on each side, or just until the meat is cooked.  Serve with thick tortilla corn chips and top as you would the flautas above.

Flautas are so delicious!  Muy, muy, bueno!  I hope you will try them the next time you are hungering for Mexican food with very authentic flavor.

Thanks for stopping by,


Ellie