¾ x quantity tortilla dough
1 litre vegetable oil
1 x quantity barbacoa
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.

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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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