Ingredients
| ¾ x quantity tortilla dough | |
| 1 litre vegetable oil | |
| 1 x quantity barbacoa | |
| TOPPINGS | |
| ½ iceberg lettuce, shredded | |
| 3 tomatoes, sliced | |
| 250ml thickened or sour cream (I like to use half and half) | |
| 2 avocados, sliced | |
| 100g cotija or feta, crumbled | |
| salsa de chipotle, to serve |
Flautas are filled and rolled tortillas which are deep-fried and served with a variety of toppings. They’re a great way to use up left-over chicken, beef, lamb or veggies, but the most popular filling is always barbacoa. Make a double batch of the lamb described in the tacos de barbacoa recipe and use the leftovers to make these delicious fried tacos.
Instructions
| 1. | Follow the instructions to make 12 x 16cm tortillas |
| 2. | Warm the tortillas in a comal or heavy-based frying pan over medium heat. |
| 3. | Heat the oil in a large heavy-based saucepan or deep-fryer to 180°C on a kitchen thermometer. |
| 4. | Meanwhile, divide the barbacoa evenly among the warm tortillas, then roll them up and secure with toothpicks. |
| 5. | Working in batches, deep-fry the flautas for 4-5 minutes, until crispy on both sides. |
| 6. | Transfer to paper towel, standing upright to drain the excess oil. |
| 7. | Remove the toothpicks and serve the flautas in pairs topped with the lettuce, tomato, cream, avocado, cheese and salsa de chipotle. |
Recipes extracted from
Comida Mexicana by Rosa Cienfuegos
RRP $55, published by Smith Street Books,
Photography ©Alicia Taylor
Food Stylist ©Deborah Kaloper
Illustrations by Evi O
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