FAKE-OUT FLAUTAS
When I first made these at home, the fam asked if I'd ordered from the local taqueria. Talk about a coup! Flautas are those addictive deep-fried skinny tacos. This version became a total repeat-recipe hit. I call them "fake-out" because unlike their messy, deep-fried cousins, they are a quick low-fat, baked, vegetarian gem of a recipe. Serve with Guacamole, the ultimate scoopable flavor bomb.Excerpted from "Mad Hungry Cravings" by Lucinda Scala Quinn, Artisan Books, March 2013.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 12 flautas
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees with the racks in the upper and lower third positions. Lay out the tortillas on two rimmed baking sheets and scatter the cheese over them. Place in the oven for 1 to 2 minutes to melt the cheese.
- Meanwhile, toss the tomatoes, black beans, salt, and lime juice together in a bowl.
- Distribute the bean mixture evenly over the melted cheese and roll up the tortillas. Arrange side by side, seam side down, on one baking sheet. Brush the oil over the tops. Bake for 8 minutes, or until golden and crispy.
FLAUTAS
Flautas are meat-filled tortillas rolled up and fried like a chimichanga. These make a nice appetizer with salsa and sour cream...
Provided by _Pixie_
Categories Lunch/Snacks
Time 25m
Yield 8 flautas
Number Of Ingredients 11
Steps:
- In a nonstick frying, pan cook meat until no pink remains.
- Drain excess fat and add pepper, onion, and garlic cook until veggies are tender.
- Stir in oregano, cumin, salt, cinnamon, and cloves.
- Cover and cook over low heat for 3 minutes stirring occasionally.
- Remove from heat and set aside.
- Heat a nonstick pan at a medium-low heat.
- For each flauta: warm a tortilla on each side in the pan (until it bends readily, not to brown it).
- Spread 2 tablespoons of the meat filling across the center of the tortilla (all the way to the edges).
- Roll up so that the filling is in the middle and secure with a wooden toothpick.
- In a medium to large saucepan, heat 2 to 3 inches of oil to med-high heat.
- Fry 3 or 4 flautas at a time (don't overcrowd) about 3 minutes or until crisp and golden.
- Turn as required to brown them evenly all over.
- Use tongs to lift the flautas from oil and tip to allow excess fat to drain out of each end.
- Drain on paper towels and keep warm in a 300F oven while frying remaining flautas.
- Remove toothpicks and serve with salsa and sour cream.
CRISPY FLAUTAS
I always order flautas at restaurants but have yet to see a recipe anywhere that makes them the way I like them - crispy. Instead of baking them, this recipe uses a deep fryer. It melds the flavors together and makes them extra crunchy. Serve with rice, salad, or whatever side dish you desire.
Provided by KIWICOTTONBALL
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat 1 teaspoon vegetable oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high and stir in the chicken breast. Cook and stir until the chicken breast is no longer pink in the center, about 10 minutes. Shred the chicken using two forks. Stir in the taco seasoning and water. Simmer until the liquid has evaporated, stirring occasionally, about 10 minutes. Stir in the Cheddar cheese, then remove from heat, and set aside.
- Lightly brush each corn tortilla will a layer of salsa. Spread about 2 tablespoons of the chicken mixture in a line along the bottom edge of the tortilla. Tightly roll the tortilla into a cylinder, and secure the ends with one or two toothpicks. Repeat with remaining tortillas.
- Heat 2 cups vegetable oil in a large skillet to 375 degrees F (190 degrees C).
- Fry the flautas in the preheated oil, no more than 4 at a time, until golden and crisp, about 4 minutes. Drain the flautas on a paper towel-lined plate. Discard toothpicks and top finished flautas with remaining salsa.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 28.2 g, Cholesterol 48.9 mg, Fat 14.2 g, Fiber 4 g, Protein 20.5 g, SaturatedFat 3.7 g, Sodium 716.9 mg, Sugar 3.2 g
BEEF FLAUTAS
This traditional Mexican flautas recipe is one of my favorite dishes to make for my family. The spices and onion give the meat so much flavor!-Maria Goclan, Katy, Texas
Provided by Taste of Home
Categories Appetizers
Time 1h25m
Yield 20 flautas.
Number Of Ingredients 12
Steps:
- In a Dutch oven, heat oil over medium heat. Brown brisket on all sides. Add onions, peppers, water and seasonings. Bring to a boil. Reduce heat; simmer, covered, 1 to 1-1/2 hours or until meat is tender., Remove meat; cool slightly. Shred meat with 2 forks. Drain onion mixture; add to meat. Spoon 1/4 cup beef mixture down the center of each tortilla. Roll up and secure with toothpicks. In a cast-iron or electric skillet, heat oil to 375°. Fry flautas, in batches, for 1 minute on each side or until golden brown., Drain on paper towels. Remove toothpicks. If desired, serve with toppings.
Nutrition Facts : Calories 162 calories, Fat 8g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 145mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 2g fiber), Protein 11g protein.
FLAUTAS
Renal-friendly version of these Mexican yums! These flautas can be made using shredded chicken instead of brisket. Posted for Zaar World Tour II
Provided by Cynna
Categories Lunch/Snacks
Time 30m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- 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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