Total Time
Prep 20 mins
Cook 10 mins

Renal-friendly version of these Mexican yums! These flautas can be made using shredded chicken instead of brisket. Posted for Zaar World Tour II

Ingredients Nutrition


  1. Heat shredded brisket in a skillet with salt, cumin and black/cayenne peppers.
  2. Make sure spices are well incorporated into the meat.
  3. Warm corn tortillas in 250 degree oven until soft.
  4. Place about 2 tablespoons of meat in a line down the middle of each tortilla.
  5. Roll up each tortilla tightly and secure with a toothpick.
  6. Fry flautas in hot shortening or oil, turning until all sides are crisp.
  7. Serve immediately with sour cream, shredded lettuce, and sliced tomato.


Most Helpful

i made these with chicken .i served with gauamole.dee

Dienia B. June 04, 2006

I could not believe how easy this was! I used left over pot roast amd in addition to the cumin, I used chili powder, oregano and about 2 oz diced green chiles - left out the black and cayanne pepper. I heated my tortillas over the stove fire and didn't have any toothpicks, so I just carefylly laid them in about 1/2 inch of hot veg oil, with the seam side down and it worked perfectly. Just started off making them for myself, but as soon as DH and DD got a taste, I had to go back and make more! I never realized how easy taquitos were to make! I was going to use the meat for tonight's dinner, but it's now almost gone :-) Thanks for such a great idea!

MarlaM October 21, 2007

Wonderful and crispy. Great way to use up left over brisket. My first attempt did not work...tortillas cracked and broke. I used the method I use for enchiladas and dipped the tortillas in hot oil to make them limp. This was much more successful! I love these out and have never been brave enough to try at home. Thank you Cynna for posting an awesome recipe.

Vicki in CT June 19, 2007

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