Yield: 2 Servings
• 12 thin corn tortillas
• ¾ lb. shredded beef sirloin (can also be done with shredded chicken or barbacoa beef)
• 1 cup pork lard or vegetable oil
• 1 cup La Patrona Salsa Verde Cilantro
• 1 avocado, peeled and pithed
• 12 toothpicks
• Dairy cream to dress
• Fried Serrano peppers – for the daring
Heat the lard or oil in a frying pan over medium high heat, dip each tortilla one by one in the hot oil to coat them for a couple of seconds so that they soften up, immediately take out each tortilla to drain and reserve in a plate with paper towels. When the tortillas are a little cooler, fill them up with the shredded beef (or any other selected filling) in a thin strip and roll them up tightly but carefully so they do not break. Slowly pin each flauta taquito across the middle with a toothpick so the tortillas don’t roll open.
In a blender or food processor, blend the La Patrona Salsa Verde Cilantro and the avocado until smooth. Reserve.
When the lard or oil has been heated just before it starts smoking, fry the taquitos in batches for about 3 minutes or until the tortillas change to a golden brown. Take out the crunchy flautas to drain over paper towels and take out the toothpicks before plating. You can serve them coated generously with the avocado salsa and drizzled dairy cream or serve the salsa on the side.