Mexican Flautas

Cook the meat in a small pot with the onion, garlic, bay leave, salt, and water. Simmer covered for about 40-45 minutes or until tender, cool and shred the meat.

Place the Chicken, garlic, onion, salt, and water in a pot and simmer covered for about 30 minutes.or until tender. Let it cool and shred.

Peel and cut the potatoes in large cubes, cook in salted water until tender, do not over cook. Drain and mash. Taste in case it needs more salt.

Heat the tortillas on a griddle to make them more pliable and easy to roll. Put some shreds of the meat close to the edge of the tortilla.

Roll tightly but not to much to avoid squeezing the filling out of the tortilla.

Secure the tortilla with a toothpick. Roll another tortilla with its filling and again hold the center with a toothpick. You can attach them in pairs as shown in the picture.

While you are rolling the tacos, heat the oil in a frying pan on high heat.

Deep fry the flautas in the already heated oil turning once until golden and crisp.

Remove and drain the excess oil on paper towels, as shown in the picture at the top.

It’s also a good idea to let them cool a little since the filling will be very hot.

Serve on a plate and top with the salsa of your choice, Mexican cream, and cheese. My son likes them with cream and cheese (and ketchup) only. I prefer to eat them with lettuce, onion, tomato, cheese and salsa.