Taquitos are a Mexican dish that is also known as flautas. They feature a rolled-up tortilla and a filling. The tortillas are then fried until they are crisp. Corn tortillas are generally used to make them. These Mexican flautas are usually very thin and are ordinarily around 6 inches long. Traditionally, they are topped with sour cream, red or green chili salsa, cabbage, guacamole, and Mexican cheese. Queso Fresco is most often served with this.
Traditional taquitos are often filled with beef, chicken, pork, potatoes, cheese, or vegetables. The fillings depend upon what region the dish is actually from. They are generally served with salsa and guacamole. In Mexico, these can be made filled with potatoes and are served with eggs. In the United States, they are very popular as a frozen food item. You can even find them at certain convenience stores served in a variety of flavors.
Flautas
This recipe makes 8 servings but can double to serve up to 12. If you double the recipe, a 5 pound brisket will still be enough 12 servings. Any leftover brisket can be frozen in an airtight container for up to 2 weeks. When serving, top with shredded lettuce, shredded Monterey Jack cheese, chopped tomatoes and salsa.
What You Need:
1 5-pound beef brisket 1 medium onion, unpeeled 1 garlic bulb, unpeeled 2 teaspoons salt 2/3 cup sour cream 1/4 cup whipping cream 20 8-inch tortillas, warmed 1 cup vegetable oil
How To Make It:
Trim fat from beef brisket and place in a Dutch oven. Add water to cover. Add in onion, garlic, and salt. Bring to a boil. Cover, reduce heat, and simmer 4 to 5 hours or until tender. Be sure to add more water to Dutch oven as needed.
Remove brisket from Dutch oven, discarding vegetables and chill. Shred brisket with a fork and set aside.
Combine sour cream and whipping cream. Chill.
Heat tortillas according to package directions and keep warm.
Spoon 1/2 cup shredded brisket down the center of each tortilla. Roll up tortillas and place, seam side down, in a 13 x 9 baking dish. Cover and keep warm.
Cook tortillas, seam side down, in hot oil in a 12-inch skillet over medium-high heat until golden brown on both sides. Drain on paper towels.
Serve flautas warm with sour cream mixture and desired toppings.
Homemade Salsa
This recipe goes really well with your flautas and can be served together. Be sure to make this recipe well before you start your taquitos since salsa is better served chilled.
What You Need:
1 28-ounce can diced tomatoes 1/2 medium onion 1 large jalapeno 1 garlic clove 1/4 bunch fresh cilantro juice from 1 lime salt pepper
How To Make It:
Finely dice onion.
Place garlic and jalapeno in food processor and chop. Add in cilantro and lime juice and process. Place in medium bowl. Add in diced tomatoes. Mix in diced onion, salt and pepper. Place in refrigerator and allow to chill for several hours or even overnight.
