Blue Corn Flautas
Tuesday, 07 August 2012
This recipe comes from Dave DeWitt's book, The Southwest Table. The word "flauta" (flaow-tah) means "flute" in Spanish, an allusion to the rolled shape of the tortillas in this dish.
At a glance
New Mexico Green
1 pound ground beef
12 blue corn tortillas (substitute regular yellow corn tortillas if you don't have blue corn tortillas on hand)
Brown the beef in a skillet and drain the excess fat. Add the chiles, bell peppers, onions, salt, cumin, and cook until the onions and bell peppers are soft.
In another skillet, fry the tortillas in the oil for a few seconds until soft. Remove and drain on paper towels. Place the beef mixture in the center of the tortillas, roll up the tortillas, and secure with toothpicks. Fry the flautas in oil until crisp.
Set the flautas out in a pan, and let your guests top with the lettuce salsa, cheese, guacamole, and tomatoes.