1 cup shredded cabbage (optional), 1 cup tomato sauce (optional).
Preparation: Flauta Preparation: In a skillet, heat the oil over medium heat for frying the flautas. Fill each tortilla with a portion of shredded meat and roll it up tightly. Secure with toothpicks to maintain its shape. Fry the flautas in the hot oil until golden brown and crispy. Remove excess oil on paper towels. Chile Sauce Preparation: Roast the tomatoes in a hot skillet until the skin is lightly charred. Meanwhile, toast the guajillo and ancho chiles in a hot skillet until fragrant. Don’t over-toast them to avoid bitterness. Blend the roasted tomatoes, toasted chiles, garlic, cumin, and salt until smooth. If necessary, add a little water to achieve the desired consistency. Assembling the Drowned Flautas: Remove the toothpicks from the flautas. Place the flautas on a plate and pour the hot chili sauce over them. Make sure they are completely coated. Optionally, serve the drowned flautas on a bed of shredded cabbage and garnish with tomato salsa to taste. And that’s it! Now you have delicious drowned flautas with a spicy and flavorful kick. You can serve them with traditional side dishes like onions, radishes, avocado, or sour cream. Enjoy this authentic Mexican delicacy!
Continued on the next page
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.
