Flautas / taquitos | corn & flour | quick bean filling

flautas or taquitos are tortillas that have been filled rolled and fried crispy normally in a lot of oil i'm going to show you how you can do it in just a film of oil it's less greasy less messy and still super good i'll show you flour and corn versions and i'm not attempting any kind of mexican authenticity here in fact my filling is just gonna be this a 15 ounce can of beans a four ounce can of green chilies and about four ounces of any melting cheese this is monterey jack i know that you don't need instructions on how to open a can of beans but one good way is to dump it in your mixing bowl fill with water swish around to wash off all that canning goo and then just block them with your hand as you drain it's just like washing rice it saves you from getting a strainer dirty that was a 439 gram can 113 grams of canned chilies and about the same weight of cheese i'm just tearing it in chunks so you get distinct gooey pockets inside the flautas heterogeneity season with whatever latin spices you've got that's cumin some dried oregano some garlic powder just a little salt these things are already salty stir that up and here's a trick squish some of the beans not all of them but a few good handfuls this creates a free starch paste in there that will bind all the chunks together if you now stir it thoroughly taste it i don't think it needs any more salt the flavor to labor ratio of this filling is off the charts and hey it's meatless my condiment with this batch is just going to be some pico de gallo you could buy it in a jar if you want i'm dicing a shallot instead of an onion because i don't want a whole big onions worth one jalapeno leave the ribs in if you want it hot take them out if you don't nice and fine one tomato diced oh how i ache for real summer tomatoes this thing is terrible one or two limes juiced right in there and then some cilantro leaves if you like cilantro maybe a little sultan there's our salsa fresca i really prefer corn tortillas for flautas but they're a little trickier so i'm going to show you the flour ones first taco size a nice little log of our filling in the middle and this is not necessary but it helps if you wet your finger and melt a little sticky starch paste onto the seal end of the tortilla make sure that you position them seam side down or they'll pop right open again we've got enough filling for at least six of these this will feed three or four people depending on how heavy you make the tortilla to bean ratio you could put less filling in each and get more total food you can fry these in any large frying pan traditionally you'd partially or fully submerge them in hot oil but since i'm just gonna use a thin film i don't need steep sides so griddle i can do a ton at once on here and i don't have to get around any sides to flip things around i'm heating a film of olive oil on medium low heat and in these go seam side down we've got to set that seam before we do anything else i'm just sweeping the oil around with each one to make sure that it's got enough fat underneath it to fry it golden i might turn the heat up a bit but i'm being conservative if you brown these too fast they go prematurely rigid and burst at the seams it's safer to go slow this is a cheap griddle it heats unevenly so i'm just swapping positions to make sure that everything gets brown on the bottom you could do this in a pan but you can see why it's nice to have the space get the opposite side of each of these nice and brown going slowly on medium-low also leaves you plenty of time for the filling to get hot and for the cheese to melt if you want you can try to line them up on their sides each supporting his fellow like a row of soldiers i wouldn't try to brown the opposite side you can see the seams starting to buckle as these go crispy three brown sides is plenty crisp enough couple on a plate i like to have my condiments on the side asian style if you like if i wanted soggy tortillas i would have made enchiladas holy cow that is a rewarding weeknight meal even if it is a little bit heavy on the carbs if you need to be watching those like i do consider balancing out this dinner with a breakfast from magic spoon cereal the sponsor of this video the new cookies and cream flavor is just too good magic spoon allows me to enjoy the sweet cereal flavors of my youth without totally destroying my ever aging physique these have zero sugar per serving four or five net carbs depending on the flavor and a whopping 13 grams of protein these are made of milk protein like a mussel shake do us both a favor hit my link in the description and get these awesome limited edition flavors the maple waffle tastes like donuts use my code ragusia for five dollars off before these flavors sell out or you can build your own box from the best-selling flavors fruity and peanut butter are my favorite your box has a 100 happiness guarantee if you don't find the stuff to be utter magic like i do get your money back use my link and code downstairs for five dollars off thank you magic spoon alright for my corn tortilla flautas i'm going to do a different condiment some quick pickled onions or again shallots in this case i love them they have thinner layers so they pickle faster but slice these into thin semicircles before you do anything else so they have maximum time in that optional spoon or two of sugar and here's the vinegar any vinegar is fine but red wine vinegar enhances the purple color don't worry if the sugar doesn't dissolve all the way it will as you let this sit in the fridge if you can do it a day or two before even better my filling is going to be exactly the same except i'm using kidney beans just for yucks rinsed and drained a little can of any chilies for pungency and acidity the canning juice is sour which is important and some jack cheese you could use vegan cheese or you could skip it maybe pour in a little olive oil for richness instead cumin oregano garlic powder and salt stir it up and partially squish you don't need the cheese for binding because you've got that starch paste running through everything don't forget to taste for seasoning some canned beans are way saltier than others you gotta taste so corn tortillas are trickier because they're brittle there's no gluten it helps to get the ultra thin ones they're more pliable and it also helps to wrap them in a damp towel and heat them until warm and steamy the microwave is perfect that makes them even more pliable lay out a little log of filling and then here's an even better glue a little cornstarch dissolved in some water heat it until it just boils and gelatinizes this is an amazingly effective sealer on corn tortillas but as always position all their weight on top of that seam to hold it shut if the tortilla has a natural curve roll with it don't fight it these are a little smaller than the flour ones so i'm distributing the filling across eight to ten of these again olive oil on medium-low heat seam side down sweep the oil around to ensure greasy bottoms if you're nervous you could fry these one portion at a time in a pan non-stick is foolproof you can only feed a few people with this dinner anyway if you're feeding a crowd make enchiladas i have a recipe in the description i'm a person who sometimes has trouble with the mealy texture of corn tortillas but i love these because we're frying them crisp like chips i would not try to brown the sides of these they're too delicate top and bottom is fine as long as you get them nice and crispy you can turn the heat off and just store these on the griddle as it cools keeps them hot again sort of thai style i've got a little pile of cilantro leaves on the side here's my pickles after just 20 minutes in the vinegar darn good but do it hours or days in advance and they'll blow your mind just leave them in the fridge they're not preserved that gooey bean filling is amazing even if you're not a big bean person and listen to how crispy so there you go combine ideas from either recipe and have a great weeknight

Channel: Adam Ragusea

Views: 666,959

Keywords:

Id: 3oFk6d7XNJ8

Length: 6min 43sec (403 seconds)

Published: Thu Mar 04 2021

Reddit Comments

[u/MangoSouthern]

Can someone tell me what the jug, chicken leg, and finger pointing right mean? I’ve been subbed for like a month so if it’s something kinda old I’m not keen to it.

[u/jassbuster]

My Costa Rican mom used to make these once a week🥰

[u/sirthomasthunder]

I'm not a huge bean person. Does anyone know what beans would work best?