Cooking For Engineers

[Jim Cooley]

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 1½ 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?

[Jim Cooley]

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.

[Dilbert]

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

[Jim Cooley]

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.

[garie27]

You can also fry that without cook spaghetti strand.

[Michael Chu]