| Flautas ~ Little flutes....deep fried corn tortilla with *meat filling. *2 cups cooked chicken, pork, or beef, shredded or chopped fine 12 corn tortillas oil for frying Place 1 tablespoon of the filling across the bottom of each tortilla. Roll up tightly and secure with a toothpick. Heat a large frying pan with about 1 inch of oil. Heat should be about 350° F. Fry flautas, turning as needed, until golden brown, (this takes about 1½ to 2 minutes). Tortilla should be crisp and not soft. Remove to paper towels to drain. Remove toothpicks before serving. Accompaniments: Use one of the following Guacamole recipes. Mexican Guacamole (avocado grown in Mexico) (Makes 4 cups) 3 large, ripe Mexican avocados 3 tomatoes, peeled, seeded and diced 1 medium onion, finely chopped Juice of 1 large lemon 1/3 cup fresh cilantro, finely chopped 2 green hot chili peppers, seeded and chopped 1/2 teaspoon salt In a medium bowl, mash one of the avocados. Chop the other two into 1-inch pieces. Add the pieces to the mashed avocado. Mix in the tomatoes, onion, lemon juice, cilantro, chili pepper and salt and serve. California Guacamole (avocado grown in California) (Makes 2 cups) 2 ripe California avocados 3 tablespoons fresh lime juice 1/2 teaspoon salt 2 tablespoons minced fresh cilantro 1/2 cup diced onion 3 tablespoons chopped tomato Cut the avocados in half and remove the seeds. Scoop out the pulp and place in a bowl. Drizzle the pulp with the lime juice. Mash the pulp until only small chunks remain. Add the salt, cilantro, onion and tomato, mix well and serve. |
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