About Taquitos, Flautas, And Chimiquitos Recipe - Cooking Index
About Taquitos, Flautas, And Chimiquitos Recipe - Cooking Index
Taquitos, or "little tacos," and flautas, "flutes," are made by wrapping corn tortillas tightly around a filling, then frying them to crisp, golden brown cylinders. Chimiquitos are made exactly the same way but with thin flour tortillas. They resemble Chimichangas except that the ends are left open as with taquitos and flautas. These tasty snacks are either eaten with the hands like tacos after being dipped in a sauce or guacamole, or, more formally, with a knife and fork after being covered with an avocado sauce and other garnishes. The only difference between taquitos and flautas is their size. Taquitos are made with small tortillas and flautas either with large tortillas or 2 small ones placed together to form the long flute-like shape for which they are named.
To make Taquitos, Flautas, and Chimiquitos:
As with making enchiladas the tortillas must first be softened so that they can be rolled without cracking. This does not necessarily mean that they must be softened in oil. An easier, less messy method is to toast them on a comal or griddle placed over medium heat until they just become pliable. While this method always works with flour tortillas because of their fat content (flour tortillas should never be softened in oil), it is only possible with corn tortillas that are very fresh, which is not often the case with those found in most supermarkets.
If the tortillas are the least bit dry, they will crack during the rolling process and should be softened briefly in hot oil and drained as they are for enchiladas. After the tortillas have been made pliable, either through toasting or frying, place a small amount of filling in a line just off the tortilla's center, then roll it into a tight cylinder and secure it with a wooden toothpick (plastic toothpicks will melt during the cooking process). After the taquitos, flautas, or chimiquitos have been formed, heat about 1 inch of oil in a medium-size skillet over medium high heat until a drop of water sputters instantly. Using kitchen tongs place 2 to 4 cylinders in the oil and fry them, turning them once, until they are crisp and just beginning to brown. The entire process should take no more than a minute. Adjust the heat so that the tortillas do not brown too quickly since this gives them a slightly burned flavor. Typos by Brenda Adams
Source:
La Cocina De La Frontera, by James W. Peyton
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