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.
– 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.