Recipe: Flautas for Erika

Chicken Flautas
Source: Arlene Spurlock
Makes 36 servings

4 skinless, boneless chicken breast halves - cooked and shredded
1 (8 ounce) jar picante sauce
1/4 teaspoon ground cumin
8 ounces shredded Monterey Jack cheese
8 ounces shredded Cheddar cheese
36 (6 inch) corn tortillas
1 tablespoon vegetable oil

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl combine the shredded chicken, picante sauce and ground cumin. Mix together. In a small skillet heat vegetable oil over medium high heat. Place a corn tortilla in the oil for 1 to 2 seconds on either side to soften. Repeat with all of the tortillas (if possible, have someone help you do this). Place tortillas on paper towel to soak up some of the oil. Put 1 tablespoon of the chicken mixture in the center of a tortilla and sprinkle some cheese on top. Roll up tortilla and place on a lightly greased cookie sheet, seam side down. Repeat with all of the tortillas until chicken mixture is gone. If there is any cheese left over, sprinkle it over the rolled tortillas. Bake tortillas in the preheated oven for 15 to 25 minutes or until tortillas are a little crispy and golden brown.
Makes 36 servings. You can also use beef or black beans as fillings for flautas.

BEEF FILLING FOR HARD SHELL TACOS & FLAUTAS

5 lbs. beef chuck, cut into 4" strips
1 oz. table salt
1/3 oz. garlic powder
1/2 tsp. cumin
1 tsp. bay leaves
1 oz. clarified butter
1/2 tsp. garlic puree
1/2 lb. sliced yellow onion
2 lbs. diced tomato
1/2 tbsp. oregano
1 tsp. black pepper
Water, enough to cover
Green chilies

Place meat into medium sized pot. Add garlic, cumin, bay leaf and enough water to cover meat. Bring to a boil. Lower the heat and simmer until meat is very tender, approximately 1 hour. When meat is cooked, drain all the liquid and break up with bean masher. Using rice strainer, deep fry shredded beef until semi-dry and crisp, approximately 30 seconds. Saute the garlic and onion with the butter in saute pan. Add beef, tomato, chili and spices. Continue to simmer until most of the moisture cooks off and is very dry.

Flautas
In Spanish flauta means "flute". Flautas are tightly rolled corn tortillas with an assortment of fillings. Some fast food restaurants mistakenly call them "taquitas" which are actually old-fashioned tacos.

1 cup corn oil
24 corn tortillas
1 1/2 to 2 cups filling of your choice (shredded beef, ground beef, chicken, beans or cheese)

In a skillet or pan, heat the oil to hot. With tongs, dip the tortillas in the oil on both sides to moisten them, no more than a second or 2, and stack them. Place about 1 tablespoon of the filling in the center of a tortilla and spread it out lengthwise. Roll the tortilla tightly, and repeat the process until all are filled and rolled. Reserve just enough oil in the skillet to keep its bottom moist. Add a few flautas at a time, keeping the tortillas seam side down. Cook them 5 to 10 seconds, then gently roll them in the skillet until they are golden brown on all sides. Serves 6 (4 flautas per person). Can serve with hot sauce, guacamole, chile con queso, sour cream and/or a salsa of your choosing.