This is a follow up to the flauta blog from yesterday. This shows a little bit more about how they go together.
Fillings can be made of whatever you like, I generally use whatever leftover meat I have on hand be it chicken, pork, beef, or even moose. Next I add a spicy type sauce or chile that I also usually have on hand, but even sriacha sauce will work. The third component is always some kind of shredded cheese.
In this picture I'm using chicken and a red chili salsa, Mix it all up together and spread a row of the filling mix on a rolled out tortilla. I have been making tortillas for over 50 years and still cannot roll out a perfectly round one, but it doesn't really matter in this case.
Then you roll them up. What keeps them closed? Some flour and water paste! Let it dry a little bit before you fry them.
I roll all mine up and then let them dry while the oil for frying is warming up. Drain on paper towels.
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how do you make the tortillas? mind sharing your recipe please?
Tortillas
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/4 cup lard (or shortening or butter)
1 cup warm milk.
Mix the salt and baking powder with the flour. Cut in the lard with a pastry cutter. Make a well in center and add milk. Knead until smooth. You can more milk if it's too dry, and more flour if too sticky.
Divide into 8 -10 equal portions, Let rest for about 10-15 minutes. Roll each one round and thin. Add a filling and roll up. Seal flap with a flour and water paste. Allow to dry while your oil heats (about 375-400F) and then deep fry until dough is golden brown and filling is warmed through.
To cook the tortillas traditionally, place them on a hot flat grill and cook about a minute on each side.