You take some meat, wrap it in a tortilla and fry it. What could possible be tastier?


Known to some as taquitos, flautas is the common nomenclature if you live in Texas. And, it doesn’t matter what type of meat you put inside. Shredded chicken, beef, brisket, barbacoa, roast beef or…carnitas.

I suppose because I don’t own a deep fryer, I’ve never thought to make flautas myself. They always seemed like one of those things only attainable if ordered from a restaurant. But then, Homesick Texan posted a recipe on her blog. Totally inspired and mouth drooling, I decided to use my leftover carnitas as the filling and try it for myself.



I pretty much felt like a rock star when my first batch browned just right. I’ll attribute my first flauta success to peanut oil and a well-seasoned cast iron skillet.

Carnitas Flautas

Inspired by Homesick Texan
1-2 pounds cooked carnitas (one pound will make 8 flautas)
1 cup peanut oil
8-16 corn tortillas
toppings of your choice
Preparation:
Heat peanut oil in cast-iron skillet over medium heat.
Wrap corn tortillas in a damp paper towel and microwave for 30 seconds or until pliable. Wrap 1/4 cup of carnitas in each corn tortilla.
Place flauta seam side down in hot oil. Cook about 3 minutes on each side, until browned. Transfer to paper towels.
Serve topped with guacamole, sour cream and/or salsa.