There are so many reasons to love Mexican/Southwestern food. The generous portions. The fact that refried beans come standard. The toppings: fresh salsa, sour cream, cheese. Guacamole (a reason unto itself). Pulled and stewed meats, cheese sauces, hot spices and fried things. The list goes on…
So when my husband declared that he was going to make flautas — my go-to order at all Mexican/Southwestern restaurants, I pulled on my sombrero, tucked in my napkin and readied my utensils.
Flautas are delicious. They combine the best of so many cooking methods: Slow cooked, pulled meat nestled inside a crispy, crunchy deep fried tortilla. You get that satisfying crunch and then a moist mouthful of well-cooked, juicy, shredded meat. Heaven. I like my flautas mounded with fresh ingredients like homemade salsa and guacamole, sour cream and cheese. All those fresh veggies have to make the fried object they’re obscuring healthy, right? Of course I’m right.
But could my husband pull this off? Were his culinary skills up to the task? My sombrero and I waited in breathless anticipation.
Not to worry… the flautas were more than edible; they were delicious. The technique is a bit tricky, only because the hot oil can easily dry the meat that you’ve worked so hard to season and stew. (I should know, being a flauta connisseur.) But after a few flauta soldiers perished (being merciful, I helped to finish them off), golden and delicious flautas began exiting the cook top.
Yes, you can have good Mexican food at home… now all that’s missing is the refried beans.