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  Added: Apr 11, 2006  •  Visited (435)  •  Print version Print this recipe (25)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Rolled Tortillas With Homemade Sausage Filling
(Chorizo Fiautas)
What You Need:
  • Vegetable oil
  • 32 corn tortillas, each 5 to 6 inches across
  • Fresh red chili sauce

  • 2 pounds lean pork, trimmed of excess fat, cut into ¼-inch-thick slices and coarsely chopped
  • 3 tablespoons chili powder
  • 2 tablespoons red wine vinegar
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon crumbled dried oregano
  • 1½ teaspoons salt
  • 2 tablespoons lard

  • How To Cook:
    1. Combine the pork, chili powder, vinegar, garlic, oregano and salt in a bowl and knead vigorously with both hands, then beat with a large spoon until the sausage mixture is smooth.

    2. In a heavy 10- to 12-inch skillet, melt the lard over moderate heat until a drop of water flicked into it splutters and evaporates instantly.

    3. Add the sausage mixture and fry for 8 to 10 minutes, stirring frequently and mashing the meat with the back of a spoon to prevent any lumps from forming.

    4. Do not let the sausage brown. When no trace of pink remains, taste the sausage for seasoning and remove the pan from the heat.

    5. Pour vegetable oil into a 12-inch skillet to a depth of about 1 inch and heat the oil until it is very hot but not smoking. Meanwhile, warm the tortillas one at a time in an ungreased 10-inch skillet set over moderate heat.

    6. Turn the tortillas over and back with tongs for about 30 seconds, until they are soft but not browned. Stack them on a plate as you proceed.

    7. To assemble each flauta, place two tortillas side by side on a flat surface, overlapping them by about 2 inches (illustrations, below). Spoon ¼ cup of the warm sausage mixture onto the tortillas as shown.

    8. Fold the tortillas over the meat and roll them into a cylinder.Hold the flauta in shape with two or three wooden toothpicks.

    9. Fry two or three flautas at a time in the hot oil, turning them over with a slotted spatula or tongs for about 2 minutes, or until they are crisp and golden. As they are done, transfer the flautas to paper towels to drain.

    10. Arrange the flautas attractively on a heated platter and serve them while they are hot, accompanied by the red chili sauce in a separate bowl

    Spread out two tortillas, overlapping them by about 2 inches, eclipse fashion.Spoon ¼ cup of the filling across the lower half of the overlapping tortillas, forming a band about 1 inch wide and 8 inches long.
    Fold the bottom edges of both tortillas up over the filling. Starting at thefilled edge, roll up the tortillas into a tight cylinder to enclose the filling.As the name suggests, a rolled flauta looks somewhat like a flute.
    Serving Size: 6 to 8
     This recipe is also available in:
    Cuisine » Americas » Mexican
    Main Ingredient » Meat & Poultry » Pork
    Dish » Main Course


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