The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Flauta Follow Up

aptk's picture

Flauta Follow Up

This is a follow up to the flauta blog from yesterday. This shows a little bit more about how they go together.

Fillings can be made of whatever you like, I generally use whatever leftover meat I have on hand be it chicken, pork, beef, or even moose. Next I add a spicy type sauce or chile that I also usually have on hand, but even sriacha sauce will work. The third component is always some kind of shredded cheese.

In this picture I'm using chicken and a red chili salsa, Mix it all up together and spread a row of the filling mix on a rolled out tortilla. I have been making tortillas for over 50 years and still cannot roll out a perfectly round one, but it doesn't really matter in this case.

Then you roll them up. What keeps them closed? Some flour and water paste! Let it dry a little bit before you fry them.

I roll all mine up and then let them dry while the oil for frying is warming up. Drain on paper towels.


FrenchNyonya's picture

how do you make the tortillas? mind sharing your recipe please?

aptk's picture


3 cups flour

1 teaspoon salt

1 teaspoon baking powder

1/4 cup lard (or shortening or butter)

1 cup warm milk.

Mix the salt and baking powder with the flour. Cut in the lard with a pastry cutter. Make a well in center and add milk. Knead until smooth. You can more milk if it's too dry, and more flour if too sticky.

Divide into 8 -10 equal portions, Let rest for about 10-15 minutes. Roll each one round and thin. Add a filling and roll up. Seal flap with a flour and water paste. Allow to dry while your oil heats (about 375-400F) and then deep fry until dough is golden brown and filling is warmed through.

To cook the tortillas traditionally, place them on a hot flat grill and cook about a minute on each side.