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Flautas

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Source: The Mexican Gourmet

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Active Time:  20 Minutes
Total Time:  20 Minutes
Yield:  Makes 8

These tortillas are called flutes because of their long, thin, cylindrical shape. They are usually made with special oblong tortillas, but the same affect can be achieved by slightly overlapping two small tortillas. Flautas are one of Mexico's most popular snacks, sold by street vendors all over the country.

RECIPE INGREDIENTS

8 oblong 7 by 4-inch tortillas, or 16 round (5-inch) tortillas slightly overlapping to make 8 sets 7 inches long

1 cup of any one of the following: cooked shredded chicken; ricotta, drained; mashed potatoes; or frijoles refritos (refried beans)

6 tablespoons vegetable oil

1/2 cup any cooked red or green tomato sauce

1/2 cup sour cream

4 tablespoons queso anejo or feta cheese, grated

DIRECTIONS

Heat the tortillas on a hot comal or a cast iron griddle to make them more pliable.

Place a teaspoon of either the chicken, ricotta, mashed potatoes, or Frijoles Refritos near the long edge of each, and roll the tortillas up tightly so they don't open. You can use a toothpick to secure them if necessary.

Heat the oil in a frying pan and fry the flautas on high heat on each sides. 2 or 3 at a time, for about 1 minute or until lightly golden.

Drain the flautas on paper towels to remove any excess oil, and put on plates or a platter.

Spoon the cooked red or green sauce over the flautas, top with some sour cream, and sprinkle with cheese.

Serve immediately; flautas are passed around on a platter and eaten with the fingers.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Makes 8

Calories:

391

Fat. Total:

24g

Fiber:

Carbohydrates, Total:

30g

Sodium:

431mg

% Cal. from Fat:

55%

Cholesterol:

51mg

Protein:

14g

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