Flautas

Total Time
30mins
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

Skip to Next Recipe

Ingredients

Nutrition

Directions

  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

5 5

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!

5 5

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.

5 5

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