Recipe by _Pixie_
READY IN: 25mins
YIELD: 8 flautas




  • 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.