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.
Wonderful sauce! My DH and I whipped these up today and were very happy with the results. We followed the recipe exactly and used beef for the filling.
I made these last night using half flour and half corn tortillas and they were both really tasty!!I really liked the flavor of the chipotle chiles in the sauce. Made for ZWT3.
Oh My... what can I say about this recipe other then yumm. Rolled tacos are one of my favorite foods. I've made rolled tacos lots before but never with a sauce, your sauce for them is out of this world! Thanks so much for a classic recipe ROBIN PENA....
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!!!
I made these for my grandmas birthday party, and they were a hit. She kept sneaking them before we were ready to eat! Good thing I doubled the recipe. I used shredded pork which I made the day before in the crock pot. Will be making these again! Also paired them with your wonderful mexican rice.