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Ingredients
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Filling
Assembly
Method
Filling Preparation
- 1
Cook the Txistorra
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the txistorra and cook for about 5-7 minutes, breaking it up with a spoon until browned and cooked through.
- 2
- 3
Season the Filling
Stir in the cumin powder, salt, and pepper. Mix well and cook for another 2 minutes. Remove from heat and let it cool slightly.
Assembly and Cooking
- 4
Prepare the Tortillas
In a separate skillet, warm the corn tortillas over medium heat for about 20-30 seconds on each side until pliable.
- 5
Fill the Tortillas
Take a warmed tortilla and place about 2 tablespoons of the txistorra filling in the center. Roll it tightly and secure with a toothpick or by tucking in the ends.
- 6
Fry the Flautas
In a large frying pan, heat 2 cups of vegetable oil over medium-high heat. Carefully place the rolled flautas seam-side down in the hot oil. Fry for about 3-4 minutes on each side or until golden brown and crispy.
- 7
Drain and Serve
Once cooked, remove the flautas from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot, garnished with chopped cilantro, and alongside sour cream and salsa.
