Taquitos and Flautas

I started making this recipe long before we moved down here to New Mexico. It is a family favorite. This recipe is one that when you start rolling those tacquitos/flautas you don’t stop till you run out of ingredients. See how to do it here …

By Pamela Rose Williams

I started making this recipe long before we moved down to New Mexico. It is a family favorite. This recipe is one that when you start rolling those taquitos/flautas you don’t stop ’til you run out of ingredients.

Taquito and/or Flauta are Spanish words that basically mean “little taco”, it is a small rolled up tortilla with filling. They are usually deep fried, or at least fried in oil. The difference between the two is that taquitos are made with corn tortillas while flautas are made with flour tortillas, though the words are used interchangeably.

Preheat deep fryer or fry pan with oil. If using fry pan put about 1/2 inch of veggie oil into the fry pan and heat to about 350 degrees (do not use olive oil because it will burn too hot and create lots of smoke)

Ingredients:

  • Veggie oil, enough to fill deep fryer or 1/2 inch oil in fry pan
  • 1 – 2 packages small corn or flour tortillas (my family likes flour — I like corn)
  • 1 jar of salsa
  • Approx, 2 Cups of shredded precooked chicken or taco flavored beef
  • 1 bag shredded cheddar or Mexican mix cheese
  • 1 egg mixed in small bowl with approx 1 teaspoon. Water (for glue to hold the tortilla closed)

Take a tortilla and place a small amount of salsa, meat and cheese at one end. Without folding the sides inward, tightly roll the tortilla beginning at the end that has the filling. Sometimes it works better if you use only 1/2 of a tortilla since you want your rolled tortilla to be very skinny and tight.

Use a pastry brush or your finger to place some of the egg wash on the end of the tortilla to help hold it closed.  (hint: your taquito/flauta should be just a little larger than a cigar … or else you overfilled it).

Using the proper tool … NOT YOUR HAND, carefully place the rolled tortilla into the hot oil and cook until it is golden brown (do not cook any more than 3 or 4 at a time in a deep fryer because the temperature of the oil will drop and your taquito/flauta will be soggy).  When using a fry pan, turn the taquito/flauta about every 1 minute to brown evenly.

Fill, roll and fry remaining taquitos/flautas until all ingredients are gone or you run out of tortillas — whichever comes first.

Serve with guacamole, chopped tomatoes (or a Pico de Gallo) , lettuce and sour cream.  Some salsa and hot peppers/green chili are good too!

Author

  • Pamela Rose Williams

    Pamela Rose Williams, the Founder of Christianity Every Day, is a wife, mother, and grandmother. She and her husband, Dr. Michael L. Williams, have served in Christian ministry since 2001. She has a bachelor's Degree in Christian Education and spends most of her time as a professional editor and writer, working with many Christian authors and artists. Additionally, she works with her husband using their extensive experience in information technology to provide Christ-centered teaching and resources to people all over the world. To learn more about Pamela visit her About page.

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