Total Time 25 minutes

Serves 6 (2 flautas each)

Ingredients

• vegetable oil for frying
• 3 cups cooked, shredded beef roast, such as Chuck
• 1 can Red Gold Tomatoes & Green Chilies
• 1 cup Mexican cheese or Cheddar/Monterey Jack cheese shredded
• garlic salt
• pepper
• 12 flour tortillas 5-6 inch rounds
• 2 cups shredded iceberg lettuce for serving
• Various Toppings

Directions

1. Pour oil into a large pan/pot. Cover the bottom with 2 inches of oil. Heat oil in a until it reaches 375°F. Use a deep fry thermometer to test.
2. In a medium bowl combine the shredded beef, tomatoes & green chilies, cheese, garlic salt and pepper.
3. Working with 4 tortillas at a time, spread a heaping spoonful along the middle of each tortilla. Roll tortilla tightly around the filling and secure with a toothpick.
4. Using tongs, hold each flauta in hot oil until firm, then release to continue cooking. Cook until golden brown, about 2 minutes, then remove to a paper towel-lined plate and immediately season with salt
5. Keep flautas warm in the oven on a baking tray while assembling and cooking the fautas. Serve with your favorite toppings and sides.

Toppings

• Avocado or Guacamole
• Salsa
• Pico de Gallo
• Avocado Cream Sauce
• Salsa Verde
• Sour cream
• Chopped tomatoes