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[killing_rose]

Okay, so my household has a surplus of corn tortillas. There are only so many enchiladas I can make. Or variations thereof.

And. 3 packages of corn tortillas. What the hell do I do with them?

Help?

Comments

[cougars_catnip]

Taquitos

Ingredients:
12 corn tortillas (the thinner the better)
2 cups of the filling of your choice, Beef, chicken or potato (see instructions bellow)
12 toothpicks to hold the tortillas together
Vegetable oil to fry the flautas
1 cup of “Cotija” Cheese shredded or fresh Mexican Cheese Crumbled
1/2 cup Mexican cream or creme fraiche
Note: Optional toppings
Shredded lettuce or cabbage, tomato slices, chopped onion, avocado slices, and some people even add cilantro.


Instructions:
For the beef filling
1 Pound of Flank steak or skirt cut in cubes
1/4 of an onion
2 garlic cloves peeled
1 bay leave
Enough water to cover the meat.
Salt to taste
Cook the meat in a small pot with the onion, garlic, bay leave, salt and water. Simmer covered for about 40-45 minutes or until tender, cool and shred the meat.

For the chicken filling:
1 large chicken breast bone in,
1 garlic clove
2 slices of onion
Enough water to cover the chicken
salt to taste

Place the Chicken, garlic, onion, salt and water in a pot and simmer covered for about 30 minutes.or until tender. Let it cool and shred.

For the potato filling:
2 Large potatoes
salt to taste and enough water to cover the potatoes.
Peel and cut the potatoes in large cubes, cook in salted water until tender, do not over cook. Drain and mash. Taste in case it needs more salt.

Heat the tortillas on a griddle to make them more pliable and easy to roll. Put some shreds of the meat close to the edge of the tortilla. Roll tightly but not to much to avoid squeezing the filling out of the tortilla. Secure the tortilla with a toothpick. Roll another tortilla with its filling and again hold the center with a toothpick. You can attach them in pairs.
While you are rolling the tacos, heat the oil in a frying pan on high heat. Deep fry the flautas in the already heated oil turning once until golden and crisp. Remove and drain the excess oil on paper towels. It’s also a good idea to let them cool a little since the filling will be very hot. Serve with guacamole and sour cream for dipping.

A second recipe I have...

Beef flautas
2 pounds of chuck roast, cut into four-inch chunks
1 tablespoon fat: lard, bacon grease or canola oil
1 medium Spanish onion, quartered
5 cloves of garlic, crushed
2-4 jalapenos, diced
1 pound tomatillos, quartered
1 cup cilantro chopped
2 tablespoons cumin
Salt and black pepper to taste
Juice of one lime
12 corn tortillas
About 1 cup of canola oil
Salsa, lettuce, chopped cilantro, diced onions and sour cream for garnishing

Method:
Brown the cubed beef in the fat on medium heat in a large Dutch oven or pot (may have to do in batches). Add the onions, garlic, tomatillos, jalapenos, cumin, 1/2 cup of the chopped cilantro, four cups of water (or beer if you prefer), salt and pepper to taste.

Bring to a boil and then lower to a simmer and cook for two hours until meat is tender. Remove beef from the pot, shred it and then toss it with the lime juice and some salt and black pepper. Can also add some of the pan juices if you like. Otherwise, you can reserve the pan juices for another use.

Wrap the tortillas in foil, and heat in a 350-degree oven for 10 minutes or until soft. Take each warmed tortilla and place two tablespoons of the shredded beef into it and roll tightly.

Heat the canola oil in a large iron skillet and when oil is 350 degrees (or hot but not smoking), gently place three flautas into oil, seam side down, and cook on each side until crisp, 45 seconds per side.

Serve immediately with salsa, chopped cilantro, onion and sour cream.

Note: You certainly don’t have to use beef. You can make these with chicken, beans, fish or roasted vegetables. Just figure on having two cups of filling.