Скачать или смотреть Let's Make Classic Crispy Rolled Tacos (AKA Flautas or Taquitos) with ALL THE TOPPINGS

Everyone loves these crispy-crunchy cylinders of delight that get splashed with spicy salsa, drizzled with crema, dusted with punchy cheese and strewn with crunchy fresh garnishes. Not much else to say, except that you can fill them with pretty much anything that can be mashed or shredded, though the most common is chicken or potato (I actually like a combination of the two).

Here's the recipe: https://www.rickbayless.com/recipe/cl...

To ensure maximum crispness, these need to be made with thin, dryish tortillas–the kind that make the crispiest chips. When made with large tortillas and tightly rolled, they typically go by flautas (flutes).

A note about technique: The first frying of the tortilla is to soften it for easy rolling without breaking. Contrary to what you might think, it doesn’t make the tacos greasy in the least. That step may be omitted if you are working with just-made tortillas that are completely flexible.

For salsas, I highly recommend Avocado Tomatillo Salsa (   • Rick Bayless Essential Salsas: Avocado-Tom...  ) or Roasted Tomatillo Salsa (   • Rick Bayless Essential Salsa: Roasted Toma...  )