Flautas (Taquitos)

Soften Tortillas: Wrap the tortillas in a damp paper towel and microwave for 30-45 seconds, or warm them on a dry skillet. They must be very pliable to roll without cracking.

Roll Flautas: Place 2 tablespoons of the meat filling in a thin line across the lower third of a tortilla. Roll it up as tightly as possible, like a cigar. Secure the seam with a wooden toothpick.

Heat Oil: Heat the vegetable oil in a deep skillet or pot to 350°F (175°C). There should be enough oil to submerge the flautas halfway.

Fry: Carefully place the rolled flautas into the hot oil, seam-side down. Fry for 2-3 minutes per side, using tongs to turn them, until they are deeply golden brown and very crunchy.

Drain and Garnish: Transfer the fried flautas to a wire rack or paper towels to drain excess oil. Remove toothpicks. Serve hot, topped generously with shredded lettuce, a drizzle of crema, and your favorite salsa.