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Flautas / Taquitos

 
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Jim Cooley



Joined: 09 Oct 2008
Posts: 314
Location: Seattle

PostPosted: Tue Dec 10, 2013 7:27 pm    Post subject: Flautas / Taquitos Reply with quote

I've learned a few things about making flautas:

1. Use fresh corn tortillas. Old ones will break when you roll them.

2. Deep fry in HOT oil. Shouldn't take more than 1 minutes.

What I'm having trouble with is the toothpicks to hold the rolls together.
There's got to be an easier way! No, I'm not buying or fashioning a gadget. Would a piece of cooked spaghetti work?

Any ideas?
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Jim Cooley



Joined: 09 Oct 2008
Posts: 314
Location: Seattle

PostPosted: Sun Dec 15, 2013 1:14 am    Post subject: Reply with quote

I am a genius!

Cooked spaghetti works PERFECTLY to wrap flautas.




Notes:

1. thin little corn tortillas work better than fat white ones.

3. Maintain oil (soybean, Crisco) at 345 F or better.
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Dilbert



Joined: 19 Oct 2007
Posts: 999
Location: central PA

PostPosted: Sun Dec 15, 2013 1:33 pm    Post subject: Reply with quote

clever - are the spagh strands crisp enough to "break away clean?"
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Jim Cooley



Joined: 09 Oct 2008
Posts: 314
Location: Seattle

PostPosted: Sun Dec 15, 2013 4:43 pm    Post subject: Reply with quote

You can break them off if you want, after cooking they don't stick to the tortilla.

One thing I learned is use well-cooked spaghetti. Al dente seems to break. And no OIL, or the strands won't stick to the tortillas.
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garie27



Joined: 30 Aug 2012
Posts: 2
Location: United Kingdom

PostPosted: Tue Dec 17, 2013 9:00 am    Post subject: Reply with quote

You can also fry that without cook spaghetti strand.
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Michael Chu



Joined: 10 May 2005
Posts: 1618
Location: Austin, TX (USA)

PostPosted: Tue Dec 17, 2013 10:03 am    Post subject: Reply with quote

garie27 wrote:
You can also fry that without cook spaghetti strand.

Not sure I understand what you are trying to communicate... without the spaghetti, Jim's back to his original post where he's trying to figure out how to keep them from unrolling...
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