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One of the more enduring appetizers, the flauta, started turning up in the United States in the early 70's to the 80's. Essentially a corn tortilla burrito, flautas are often called "Taquitos" west of the Mississipi. The ingrediants to a flauta are so basic that you can gather most them at any grocery store, especially if your store has an "Ethnic Foods" aisle.

We start with the filling. This can give you a mutlitude of choices. Some perfer the traditional beef, but others opt for chicken, pork, even fish. I have even seen some with Textured Vegetable Protien.

I shall give you the traditional fillings of beef, pork, and chicken, but you need not limit yourself.



1 half chicken breast for each guest.

For each breast:

1/3 teaspoon taragon
1/4 teaspoon marjorum
1/4 teaspoon garlic powder
1/4 teaspoon cumin
teaspoon paprika
salt to taste
1/8 teaspoon pepper
1/4 teaspoon onion powder

Place the ingredients and the chicken in a plastic bag and shake. Coat well.

Bake or broil the chicken adding 1/4 cup of water to keep moist.

When chicken is done, shred and place in a bowl and refrigerate until ready. Follow directions on construction below.

Beef Filling

1/4 teaspoon salt
1/2 teaspoon peper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 basil leaf
1 beef bullion cube

Place all indredients except the bullion cube in a slow cooker with beef roast and water just covering the roast.

When falling apart, it's done. Put it in a bowl and shred the beef. Take one cup of hot broth and melt the bullion cube in it. Then place in the bowl of beef, and cover. Refrigerate until ready.

Pork Filling

1 Pork roast
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 basil leaf

Cook as you would beef, in slow cooker, making sure that pork roast is thoroughly done.

Shred and place in bowl as you would other fillings.


Now, the fun begins.

You will need two skillets. One slightly greased and the other with 1 cup of oil (or 1 inch) in it.

Heat both pans over a medium heat.

In the "dry" skillet (only a minimum of oil) heat the corn tortilla slightly to make them flexible.

Put tortilla on a flat surface and spoon your filling in. About a tablespoon. Do not over fill.

Roll the tortilla from one end, folding the other flap over.

Skewer with tooth pick, making sure you do not tear the tortilla.

The second skillet should be hot, and drop your flauta in with tongs or a metal spatula.

Deep fry to golden brown, and turn over to brown evenly.

Repeat process with remaining filling and tortillas.

That's it. You can do this on the grill, at a tail gate party, at a picnic.

Serve with guacamole, sour cream, salsa or anything you can think of (the chicken flauta often lends itself to Ranch Dressing).

Serve this at parties, and be the hit of the season.