Mexican Beef Taquitos
In some parts of Mexico, these tacos are made using thin long oval-shaped corn tortillas and deep fried in lard. The best flautas I have ever had are from Toluca, while I was living there back in the late ‘80s.
} For the beef filling 'Cook the meat in a small pot with the onion, garlic, bay leave, salt, and water. Simmer covered for about 40-45 minutes or until tender, cool and shred the meat.
} For the chicken filling: – Place the Chicken, garlic, onion, salt, and water in a pot and simmer covered for about 30 minutes.or until tender. Let it cool and shred.
} For the potato filling: – Peel and cut the potatoes in large cubes, cook in salted water until tender, do not over cook. Drain and mash. Taste in case it needs more salt.
– Heat the tortillas on a griddle to make them more pliable and easy to roll. Put some shreds of the meat close to the edge of the tortilla.
– Roll tightly but not to much to avoid squeezing the filling out of the tortilla.
– Secure the tortilla with a toothpick. Roll another tortilla with its filling and again hold the center with a toothpick. You can attach them in pairs as shown in the picture.
– While you are rolling the tacos, heat the oil in a frying pan on high heat.
– Deep fry the flautas in the already heated oil turning once until golden and crisp.
– Remove and drain the excess oil on paper towels, as shown in the picture at the top.
– It’s also a good idea to let them cool a little since the filling will be very hot.
– Serve on a plate and top with the salsa of your choice, Mexican cream, and cheese. My son likes them with cream and cheese (and ketchup) only. I prefer to eat them with lettuce, onion, tomato, cheese and salsa.