Mexican Taquitos (Flautas)
photo by DinnerDiva in OK
- Ready In:
- 45mins
- Ingredients:
- 14
- Yields:
-
24 taquitos
- Serves:
- 4-5
ingredients
-
FOR FILLING
- 4 4 cups cooked pork or 4 cups cooked beef
-
FOR SAUCE
- 1 (28 ounce) can whole tomatoes or 3 -4 large tomatoes, coarsely chopped
- 1 small onion, coarsely chopped
- 2 garlic cloves
- 1 chicken bouillon cube
- salt
- 2 canned chipotle chiles in adobo or 1 -2 fresh jalapeno
- 24 tortillas
- 24 toothpicks
- vegetable oil (for frying, ENOUGH TO COVER TAQUITOS AS THEY FRY)
-
TO SERVE
- shredded iceberg lettuce
- sour cream
- sliced raw onion
- crumbled mexican queso fresco (IF YOU CAN'T FIND IT YOU CAN SUBSTITUTE) or feta cheese, which is almost the same but saltier (IF YOU CAN'T FIND IT YOU CAN SUBSTITUTE)
directions
- To make the sauce: Add tomatoes, onion, garlic, salt, bullion cube, and chiles to a blender; blend until smooth.
- In a sauce pan heat 1-2 teaspoons of vegetable oil over medium heat.
- Add sauce and simmer about 5-10 minutes.
- Reserve 1/4 cup of sauce for filling.
- To make filling: Mix shredded meat and reserved sauce together will.
- Heat vegetable oil for frying in a deep fryer or tall saucepan to 350-375°F.
- To make taquitos: Wrap 12 of the tortillas in a kitchen towel and put in microwave for 2 minutes. Keep tortillas wrapped in towel while making taquitos so they don't dry out.
- Place one tortilla on the counter in front of you and add shredded meat mixture in a line across the tortilla on the side closest to you, but not all the way on the edge (about 2-3 tablespoons of mixture. Begin to roll tortilla around mixture, rolling away from you (try to roll as tightly as possible so that the filling doesn't fall out during frying). Taquito should resemble a fat cigar (the sides are not folded in--they are just left open). Pierce with a toothpick through the center of taquito to keep from unrolling.
- Add each taquito to oil as you go or they will dry out and crack.
- Do not crowd oil too much. I usually cook about 6-7 at a time.
- Feel taquitos with tongs as they cook. When they are hard, remove and drain on paper towels (about 5 minutes). I usually line a large bowl with paper towels and drain all of the taquitos vertically so that all of the excess oil can drain out.
- When those 12 tortillas are done, heat up the remaining 12 in the same towel and repeat. The reason I don't heat up all 24 at the same time is because the stack is so thick that the top and bottom few tortillas dry out and the middle ones are not cooked enough and will crack when you try to roll them.
- When all of the taquitos are finished, put as many as you want per serving on a plate (I usually serve 5-6 per person); top with sauce.
- Add shredded lettuce and sliced onion.
- Top that with a few spoonfuls of sour cream (or if you are like me, more than a few).
- Sprinkle with queso fresco.
- Yum!
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Reviews
-
Must have done something wrong, but deep fat frying isn't something I do very often. I was trying to disguise leftover pork loin that was dried out and tasteless the first time around so that didn't help. I think 5 minutes was too long - they were very hard. Used diced tomatoes with chiles but wasn't hot enough - needed rooster sauce. Lots of cheese and sour cream made it all better.
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This was a great recipe...I couldn't stop snacking out of the pan when simmering the chicken with the sauce. I boiled 4 or so chicken breats in about 5 cups of water with a couple of tablespoons of chicken base. I let that simmer for about an hour or so. Then I drained the chicken into a colander with a pot under it to catch the "chicken broth" (which I used for the broth base for the white chili I will mention later). I shred the chicken and combined it with some of the sauce (that you prepare first) and let it simmer again for a bit. I just happened to taste the sauce and realized it was a great salsa!!! So I actually reserved the rest of the sauce to serve with tortilla chips as an appetizer. I chose to bake the flautas at 400 degree oven for about 20 minutes instead of deep frying them. This and Great White Chili (supposed to Be by Willie Nelson) #110076 was our SuperBowl Sunday dinner!! Will surely use this recipe over and over! Thanks Robin!!!
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RECIPE SUBMITTED BY
ROBIN PENA
PALM BAY, FL
I'M 28 YEARS OLD. MARRIED WITH TWO CHILDREN 4 AND 2. I LOVE TO COOK AND READ RECIPES. I HAVE WATCHED COOKING SHOWS SINCE I WAS LITTLE, EVEN BEFORE IT BECAME POPULAR AND YOU COULD ONLY FIND THEM ON PBS ON THE WEEKEND. SINCE I STAY AT HOME WITH MY KIDS COOKING HAS BECOME ONE OF MY FAVORITE THINGS, BECAUSE IT IS WHERE I GET PRAISE FROM PEOPLE ON A JOB WELL DONE. I'D LOVE TO HEAR IF YOU ENJOY MY RECIPES!