Total time: 30 minutes
- A large cast-iron or heavy steel skillet
- A Frywall that fits (see our sizing guide)
- 12 corn or flour tortillas*
- Vegetable oil for frying
- Your favorite fillings (we used refried beans, ricotta, and leftover cooked chopped meat)
- Shredded lettuce or cabbage
- Sour cream, diced tomatoes, cilantro, onion, queso fresco, and lime for garnish
* The tortillas should be taco-size, approximately 5" across, not the wrap-size tortillas used for burritos.
Heat each corn tortilla directly over a medium-low gas flame, for about 10 seconds on each side. If you don't have a gas stove, heat them in a hot, dry skillet. Stack the warmed tortillas on a plate, covered with a damp paper towel. This process helps build flavor and also makes the tortillas pliable enough to roll. (This step can be skipped if using flour tortillas.)
To roll the flautas, add about two tablespoons of your preferred filling into each tortilla and gently roll it up just tightly enough to keep the filling securely in place. Don't overfill your flautas. Stick a toothpick through the rolled tortilla near the seam.
Heat about a half inch of vegetable oil in your skillet on medium-high heat until it's very hot and shimmering. Place the Frywall into position. Use tongs to gently lower 4 to 6 of the flautas into the oil. Cook for 4 to 5 minutes on the first side. Once the flautas are golden brown on the bottom, turn them over and cook on the opposite side for another few minutes. At this point, the flautas will have firmed up and will no longer need to toothpick to stay rolled. Use tongs to remove the toothpick and fry for another minute on any side that looks undercooked.
When all sides are crisp and golden brown, remove the flautas to a paper towel-lined tray and begin your next batch.
Plate the flautas on a bed of shredded lettuce and garnish with your favorite Mexican toppings. Serve with any combination of sour cream, salsa, guacamole, or hot sauce. Enjoy.