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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 9 |
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Renal-friendly version of these Mexican yums. These flautas can be made using shredded chicken instead of brisket. Ingredients:
1 lb beef brisket, cooked and shredded |
1 tablespoon ground cumin |
1 teaspoon black pepper |
1 teaspoon cayenne pepper |
1/4 teaspoon salt |
18 corn tortillas |
1/2 cup shortening, for frying |
6 tablespoons sour cream |
1 cup lettuce, shredded |
1 large tomato, thinly sliced |
Directions:
1. Heat shredded brisket in a skillet with salt, cumin and black/cayenne peppers.
2. Make sure spices are well incorporated into the meat.
3. Warm corn tortillas in 250 degree oven until soft.
4. Place about 2 tablespoons of meat in a line down the middle of each tortilla.
5. Roll up each tortilla tightly and secure with a toothpick.
6. Fry flautas in hot shortening or oil, turning until all sides are crisp.
7. Serve immediately with sour cream, shredded lettuce, and sliced tomato.
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