Flautas

Name: Flautas
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 9 serving(s)
Ingredients: 1 lb beef brisket, cooked and shredded; 1 tablespoon ground cumin; 1 teaspoon black pepper; 1 teaspoon cayenne pepper; 1/4 teaspoon salt; 18 corn tortillas; 1/2 cup shortening, for frying; 6 tablespoons sour cream; 1 cup lettuce, shredded; 1 large tomatoes, thinly sliced

Submitted by Cynna

"Renal-friendly version of these Mexican yums! These flautas can be made using shredded chicken instead of brisket. Posted for Zaar World Tour II"

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photo by Vicki in CT

Ready In:: 30mins
Ingredients:: 10
Serves:: 9

ingredients

1 lb beef brisket, cooked and shredded
1 tablespoon ground cumin
1 teaspoon black pepper
1 teaspoon cayenne pepper
¹⁄₄ teaspoon salt
18 corn tortillas
¹⁄₂ cup shortening, for frying
6 tablespoons sour cream
1 cup lettuce, shredded
1 large tomatoes, thinly sliced

directions

Heat shredded brisket in a skillet with salt, cumin and black/cayenne peppers.
Make sure spices are well incorporated into the meat.
Warm corn tortillas in 250 degree oven until soft.
Place about 2 tablespoons of meat in a line down the middle of each tortilla.
Roll up each tortilla tightly and secure with a toothpick.
Fry flautas in hot shortening or oil, turning until all sides are crisp.
Serve immediately with sour cream, shredded lettuce, and sliced tomato.

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Reviews

i made these with chicken .i served with gauamole.dee

Dienia B.
I could not believe how easy this was! I used left over pot roast amd in addition to the cumin, I used chili powder, oregano and about 2 oz diced green chiles - left out the black and cayanne pepper. I heated my tortillas over the stove fire and didn't have any toothpicks, so I just carefylly laid them in about 1/2 inch of hot veg oil, with the seam side down and it worked perfectly. Just started off making them for myself, but as soon as DH and DD got a taste, I had to go back and make more! I never realized how easy taquitos were to make! I was going to use the meat for tonight's dinner, but it's now almost gone :-) Thanks for such a great idea!

MarlaM
Wonderful and crispy. Great way to use up left over brisket. My first attempt did not work...tortillas cracked and broke. I used the method I use for enchiladas and dipped the tortillas in hot oil to make them limp. This was much more successful! I love these out and have never been brave enough to try at home. Thank you Cynna for posting an awesome recipe.

Vicki in CT