Flautas are rolled tacos that are fried. They are nothing like those little rock-hard taquitos you find in the frozen-food section of your local grocer. This recipe works well with several different fillings.
Corn oil for frying
2 dozen 6-inch corn tortillas
1 pound pollo deshebrado, Ropa Vieja, or Carnitas
1/2 white onion, chopped
2 tablespoons chopped cilantro
1/2 cup shredded potatoes (I use frozen hash-brown potatoes, thawed)
]Heat the oil in a large, deep skillet to 375 degrees. Dip each tortilla in the oil for a few seconds, but not until crisp. Set the tortillas on a plate covered with a dish towel.
Mix the meat, onion, cilantro, and potato together. (The potato causes the mixture to bind.) Place about 3 tablespoons of the mixture in the center of each tortilla and roll up. Use a toothpick to hold the flauta closed. Deep fry the flautas, 2 or 3 at a time, until golden brown. Remove from oil and drain on paper towels. Salt and serve immediately with Avocado Tomatillo Salsa.
Avocado Tomatillo Salsa
This is a wonderful light salsa, great with fish, foul ar any light roasted meats. This is a step closer to Authentic Mexican cooking!
1 Ripe Haas avocado, peeled and cubed
5 Tomatillo, husked and rinsed clean
1/2 White onion, chopped
1/4 C Cilantro, chopped
1 CLOVE Garlic, diced
1 Serrano chile, stem removed
1 TSP Salt
1. Place Tomatillo, Onion, Cilantro, Garlic, Chile, Salt and 2TBL Water in blender; puree until smooth. Add Avocado and puree until smooth. Add more water if needed.
2. Salsa should be a thick liquid, about the consistency of ketchup.