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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I learned how to make these from my mom who very rarely cooked. They are very cheap to make and I usually have the ingredients on hand so when the cupboard is bare I can usually whip these up. Make sure to serve these with plenty of guacamole and sour cream. Ingredients:
1 (12 ounce) can roast beef brisket (fully cooked) |
25 corn tortillas |
vegetable oil |
guacamole |
sour cream |
salsa |
shredded cabbage |
Directions:
1. Empty can of roast beef and broth in small saucepan and heat over medium high heat. Break up the chunks of meat until shredded and stir to incorporate the broth until heated through.
2. Meanwhile wrap a stack of 12 tortillas in a damp paper towel and microwave on high for 2 minutes.
3. Heat about 1 inch oil in a large skillet over medium high heat.
4. Pull tortillas out one at a time making sure to keep the rest covered. Using a fork, place aproximately 2 teaspoons of beef in a horizontal line about 2 inches from the edge of the tortilla. Roll up the tortilla away from you and secure with a toothpick. (Similar to how you would use a safety pin). Make sure to roll the flautas fairly tightly to keep the contents inside and avoid splatters. Also, don't overload the flautas with meat, they don't get as crispy.
5. As you complete rolling each flauta place it in the hot oil (should be about 365 degrees). Using tongs, turn occasionally until golden brown. Drain and then place on a plate lined with paper towels. Remove toothpick.
6. As you are finishing rolling the first set of tortillas, heat the second set and roll and fry in the same manner.
7. Place a few flautas on a plate and top with sour cream, guacamole, salsa and shredded cabbage. Now sit back and enjoy the smiles.
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