Flautas Norteñas
about 2 lbs. beef or pork roast
salt
pepper
chili powder
oil or Crisco for frying (If you want to be really authentic, use lard.)
24 corn tortillas
To serve:
shredded raw cabbage
guacamole (see recipe below)
sour cream
Wrap the meat in foil and cook in a roasting pan until tender. Shred the meat finely, adding salt, pepper and chili powder to taste.
To prepare the flautas, heat a little oil in a skillet. Dip one tortilla in the oil to soften it, place a little meat on the tortilla, and roll it up tightly. Be careful... the tortilla's still hot. I use a fork to help roll. The flauta should end up about the size of a cigar. Repeat this process with the rest of the tortillas and meat, stacking the completed flautas so that they won't unroll. Flautas may be prepared several hours before cooking or even frozen.
To cook the flautas, heat about an inch of oil in a skillet. Fry the flautas until crispy and golden, turning them to cook evenly. Serve the flautas immediately with finely shredded cabbage, guacamole, and sour cream.
Guacamole
2 medium avacados
1 clove garlic
1 serrano chile or other small, hot chile pepper (optional)
3 or 4 T. sour cream
3 or 4 T. milk
1 tsp. lemon juice
salt
Place peeled, pitted avacado, peeled garlic clove, and chile in a blender. Add sour cream, milk, and lemon juice, and blend until smooth. If it doesn't blend well, add more milk. Salt to taste. Refrigerate until serving.
Note: Heavy cream may be substituted for sour cream and milk.
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