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Make Homemade Flautas, Taquitos, Frugal Meals

Updated on June 15, 2015
LillyGrillzit profile image

Being hungry without access to food is a helpless feeling. The empathetic always seek to feed hunger. This recipe feeds a lot of people.

Smell That?

how to make the best roast ever in 5 easy steps, browned in a skillet before being put in the pot, or crock
how to make the best roast ever in 5 easy steps, browned in a skillet before being put in the pot, or crock | Source

After Trying Best Roast Ever In 5 Easy Steps...

Last year, I shared my family held recipe for the Best Roast ever in 5 easy steps. The recipe, here on HubPages comes with photos and simple instructions. Anyone with basic kitchen skills can take a cheap and tasteless roast, or even a beautiful cut, and turn it into a tasty dish.

Leftover roast is good re-heated, but will often go to waste in the fridge, getting shoved further toward the back until it is unearthed before the Holidays to make room for a turkey. Instead, stretch those pennies, quarters and dollars, by making a mouthwatering meal for a small, or large crowd.

For those on a steep budget, this is a meal you can present at home, or the office. Make a platter or plate of taquitos, and you will have nothing to hang your head about.

More frugal meal ideas: After large feasts, where there may be a lot of leftover turkey, ham, or chicken. Sandwiches are great, but can get old. The leftover meats, potatoes, carrots and some garnishes may be used as stuffing for your homemade flautas. To add extra flavor, lightly brown the ingredients first, and cut pieces thin enough for easy chewing.

Keep safety #1. Make sure the taquito / flauta ingredients are not wet or dripping.

Ingredients

  • 2 Cups Leftover Roast, Best in 5 easy steps
  • Tortillas
  • Vegetable Oil
  • Sea Salt
  • Carrots (optional)

Get all tools ahead of time...

  • Coffee Filters or paper towels
  • forks
  • tongs
  • spatula
  • cast iron or other good skillet

Where On The Stove?

Click thumbnail to view full-size
Medium high for frying, but no smoke from the oil. If it starts smoking, safely remove from the heat, and turn the burner on a lower temp. 6 for frying
Medium high for frying, but no smoke from the oil. If it starts smoking, safely remove from the heat, and turn the burner on a lower temp. 6 for frying
Medium high for frying, but no smoke from the oil. If it starts smoking, safely remove from the heat, and turn the burner on a lower temp. 6 for frying | Source

Heat Small Cast Iron Skillet.

Heat a small cast iron skillet, put the burner on four, four and one half, or five. (4 1/2 - 5), This will be hot enough to loosen the corn tortillas, without frying them. If you know how many flautas you are making, go ahead and count of the same amount of corn tortillas.

Each step will take care and safety as you are dealing with hot grease. Use all safety and parental advising before making this recipe. The hot oil will splatter a little and can cause burning.

In the skillet pour 1/4 cup of vegetable oil. Float your first tortilla in the skillet. When it starts frying on the edges, it is time to remove from the oil. I take four or five at a time, separated carefully, and slips them into the oil, carefully turning each to share time up and down in the pan.

This step is only a few minutes per tortilla, but can seem monotonous, if you persevere, you will be tickled with the results. So will your friends, family and co-workers.

After transferring the oiled tortillas to a glass plate with a lip, there will be natural drainage of the oil to the plate, keep recycling it carefully to the cast iron skillet. By doing this, a person can cook a little over twenty-five (25) flautas using under 1/2 cup of oil!

Now that you have your stack of oiled tortillas, it is time to turn up the heat, and get ready to roll, and roll and roll.


For 25 Taquitos Use About 1.5 LBS of Filling

About 2 Tablespoons of roast, or carrots or whatever you wish
About 2 Tablespoons of roast, or carrots or whatever you wish | Source
1.5 lbs to 2 lbs will feed about a dozen people
1.5 lbs to 2 lbs will feed about a dozen people | Source

Creative Cooks Don't Worry About Exact Measurements

I know that creative cooks have a difficult time saying "exactly one cup", or 2 tsp, no more, no less. Creative cooks move with the flow, and those who prepare meals with love make delicious, and healthy meals.

How much roast, or product does one put in the tortilla. It depends on the crowd, but I estimate about 2 TBSP of roast. Pictured with a common fork, to show the amount needed to make a decent flauta.

By pulling the roast apart with forks, the meat from the tender and tasty easy Roast fluffs up, and helps the product fry crispy.

In the middle of an oiled tortilla, place the filling in a thin line, fold the tortilla gently over, and skootch the tortilla and meat with one gentle sweep. With an easy motion, start rolling the tortilla/filling into a small "flute". (This is where the name comes from, a flauta).

Using the tongs and spatula, gently set flauta in hot oil, in cast iron skillet. Hold it in place with the tools long enough to keep the roll together. Some people use toothpicks, I think it is faster, safer and more frugal to just hold them in place for a minute or two. A count to ten on each side of the taquito / flauta, should give a uniformly crisp 'flute'.

This is a frugal way to feed a lot of people, or a small group of hungry people.

The Flautas Will Begin to Cook Quicker

For a single person doing the project, it will take about an hour. The first few seem like they take a long time, but once you start the rolling and frying, draining, and putting in the serving dish, it goes faster.

Get your sea salt, and lightly salt the finished flautas. Using coffee filters under the taquitos will make clean easier, and less greasy.

Drain each flauta before stacking in the pan. By continued recycling of oil from flauta, back to pan, there is very little oil actually consumed.

Think of the different ones eating. Does grandpa have dentures? Aunt May have no dentures? Is Johnny a crispy eater? An excellent thing about flautas is each one is a distinct snack and can have varying degrees of 'doneness'.

Use a foil cover, or aluminum foil to cover the flautas, enjoy.

Real hand made tortilla

Carrot Flauta

carrot cooked with Best Roast ever, rinsed and cut into 1/8's so they will cook evenly without burning in the tortilla
carrot cooked with Best Roast ever, rinsed and cut into 1/8's so they will cook evenly without burning in the tortilla | Source
The carrot taquito in the cast iron skillet. Low oil
The carrot taquito in the cast iron skillet. Low oil | Source

Lilly is aware of the many vegetarians...

Lilly is aware of the large vegetarian community today. In her later years, Lilly has gone more vegetarian than carnivore. She is on the constant look-out for recipes to include for her friends of meatless appetite.

One taquito had carrots and potatoes, cooked a little crisper. These flautas, taquitos can be made into a healthy afternoon snack or pre-dinner meal. They can be dipped in cheese, Ranch Dressing, hummus, mustard, salsa, guacamole. When Lilly's kids were little she made peanut butter and jelly taquitos.

It was good, but messy. The kids loved them.

I hope you find many other vegetarian twists to the flauta/taquito.

Enjoy

Homemade Flautas and Taquitos

Click thumbnail to view full-size
Taquitos/flautas done and photogenicThe first three of the project. It is difficult to say 'how much' is a good amount of product to put in the tortilla. A little goes a long way with taquitos.In Black and WhiteAs the cooking goes, the skillet and oil get hotter, the heat needs to be reduced, and cooking time quickens.The final product. 24 Taquitos. This includes 2 Carrot, and one Pot Roast Taquito
Taquitos/flautas done and photogenic
Taquitos/flautas done and photogenic | Source
The first three of the project.
The first three of the project. | Source
It is difficult to say 'how much' is a good amount of product to put in the tortilla. A little goes a long way with taquitos.
It is difficult to say 'how much' is a good amount of product to put in the tortilla. A little goes a long way with taquitos. | Source
In Black and White
In Black and White | Source
As the cooking goes, the skillet and oil get hotter, the heat needs to be reduced, and cooking time quickens.
As the cooking goes, the skillet and oil get hotter, the heat needs to be reduced, and cooking time quickens. | Source
The final product. 24 Taquitos. This includes 2 Carrot, and one Pot Roast Taquito
The final product. 24 Taquitos. This includes 2 Carrot, and one Pot Roast Taquito | Source

Cook Time

Prep time: 1 hour
Cook time: 25 min
Ready in: 1 hour 25 min
Yields: 1.5 lb Roast = aprox 24 flautas/taquitos

What do you think? Good?

5 stars from 1 rating of Flautas or Taquitos

© 2011 Lori J Latimer

Comments

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    • LillyGrillzit profile imageAUTHOR

      Lori J Latimer 

      5 years ago from The River Valley, Arkansas

      Thank you mydubaistay! Sorry it took almost a year to respond!

    • mydubaistay profile image

      mydubaistay 

      6 years ago from Dubai

      Nice hub. Voted up

    • LillyGrillzit profile imageAUTHOR

      Lori J Latimer 

      6 years ago from The River Valley, Arkansas

      Hyphenbird

      Martie Coetser

      50 Caliber

      Always Exploring

      Thoughtforce

      Chatkath; thank you for the read and comments!

      Don, thank you for the read and comment ! Enjoy

    • Don Bobbitt profile image

      Don Bobbitt 

      6 years ago from Ruskin Florida

      Good Hub, and filled with information that I can use! Voted Up.

    • Chatkath profile image

      Kathy 

      6 years ago from California

      Great Lilly, looks good to me and I love your detailed instructions! Good job.

    • thougtforce profile image

      Christina Lornemark 

      6 years ago from Sweden

      This sounds and look very tasty and I like the easy steps instruction. This is not a common dish where I live, in fact I have never seen it before but I will gladly give it a try!

      Thanks Lilly!

      Tina

    • always exploring profile image

      Ruby Jean Richert 

      6 years ago from Southern Illinois

      These look really good. I use flour Tortillas for dumplings with boiled chicken. I like them better than home-made. Thank's Lilly.

    • 50 Caliber profile image

      50 Caliber 

      6 years ago from Arizona

      Great recipe! I love to make these and they are repetitious as you say but they are so worth the effort. I make my own corn and flour totillas and have made an Oak wood press that will make 6 inch to 12 inch tortillas, depending on the size of the ball of dough, not really dough but corn meal or flour and I use lard to get the good Sanoran taste that I was taught by a lady I had known since childhood. I know how to pat them out but they are fast on my press. I use a lot of different meat in these and they are excellent and freeze pretty well for a couple months and I like to pour enchilada sauce over them with grated cheese and bake to bring them back to life. They are something I make in dozens and freeze for a fast meal later on. The same with my tamales except I steam them again to revive them from the freezer, another repetitious job of spreading maza and filling then rolling, folding and tying with corn shuck strings. These are part of life here as well as burros and tacos.

      Excellent recipe! thanks, dust

    • MartieCoetser profile image

      Martie Coetser 

      6 years ago from South Africa

      Thanks for this advice/recipe, Lilly. You've made hungry now - I'm going to check the fridge :)

    • Hyphenbird profile image

      Brenda Barnes 

      6 years ago from America-Broken But Still Beautiful

      As a vegetarian myself, I automatically substitute veggies and other ingredients for meat. One of my favorites is portabella mushrooms. That would be great in this dish. Thanks for the Hub. HB

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