The first tie I experienced a rolled taco was in Santa Rita, NM where your mother is from. It was made with canned corned beef and had chopped onion and shredded potatoes. This mixture was cooked, set aside to cool. In the meantime we quickly dipped the corn tortilla in hot grease. When those were cool enough to handle we added about 2 tablespoons of meat mixture, rolled them up, secured with the toothpick and fried again in hot oil until browned and crispy. We served them with grated longhorn cheese and salsa. Later, when well became more health conscious we started baking them. 425 for about 6 to seven minutes on each or until browned and crispy. Except for my family I have never heard of anyone else doing these except for the lady who shared her recipe with us
I grew up in Southern California and we called them taquitos when they were made with corn tortillas, and flautas when they were made with flour ones. It really doesn't matter what you call them; they're delicious!
I made these and they were delicious. I call them taquitos, and hubby calls them rolled tacos. What they were was absolutely delicious and the avocado cream sauce is incredible. Also with the leftover chicken and pepper jack cheese the next day we had quesadillas and they were great❤.
Those look AMAZING!!! I remember eating the flauta/taquito boats from Burger Time in Las Cruces. They were delicious. Another way to keep them rolled is to use a cornstarch and water paste on the seam when you roll them flat. It acts like a glue and does not change the flavor any. I enjoy watching your videos, reminds me of home! ;-)
That's a great tip. Thanks so much for the comment, and reminding me of Burger Time! That's a blast from the past. I remember they made their own bread and it was so good!
I am from Eastern NM and we call them taquitos but we made with beef, Heinz chili sauce and longhorn cheese. I have never had with chicken. The avocado salsa looks delicious.
These flautas are my kids favorite all-time food. No matter how many I make, they get eaten. Although I've never put cheese in the chicken, I'm going to have to try that. I always put it on top. I have just recently started to cook my chicken in the instapot. Great! Great job on the southern New Mexico favorite!
I really need to use my instapot more. I'm so bad about it. Everyone tells me how great it is, but I'm such a creature of habit, I forget to use it. My neighbor uses hers all the time and she's a really good cook. I'm hoping to have her share one of her recipes at some point.
Thanks! I made myself hungry, too. Lol We try to shoot these videos one or two weeks in advance, and by the time they're edited, we look at them and get hungry all over again.😂
Hi Marcy, your flautas look delish. I think I will try making these taquitos my own version. I can't have anything fried or dairy. So I would rather experiment with the oven vs. Frying and using non-dairy cheese. No creama!
@@marcyinspired1442 I’d love it if you did an authentic stuffed sopapilla, bean, ground beef, onion, cheese, smothered Christmas style, lettuce, tomatoes! Just like momma used to make it :)
I'll have to make these your way. my mom use to pre fry the corn tortilla to avoid breaking the tortillas and that's the way I've made them but I find it more work and more oil, thanks.
I didn't know there's a debate. Here in San Diego one of the biggest foods, especially for gringos, is rolled tacos, with guac of course, and red sauce. I would say that rolled tacos are rolled tighter than flautas. And flautas, at least in Mexico, usually have cream drizzled on top, and shredded lettuce. I'd probably think taquitos are close to rolled tacos. I've never heard of any of these being done with flour tortillas.
We never ever made anything like this with flour tortillas, but now that it's a thing, I hear people calling them flautas and saying the ones with corn tortillas aren't true flautas. Go figure!? At any rate, I think you're right about rolled tacos being rolled tighter and think I will use that description, should it come up in one of my recipes in the future. Thanks for the comment. 😊
That is so interesting. I've never heard of putting vinegar, but then again, if you top with a curtido, that would have vinegar, so I'm sure it's delicious.
Do you ever freeze cilantro and if so, how? Do you have a recipe for a salsa thats made in Northern NM, especially in Mexican Restaurants in Santa Fe, that's white in color that includes onion, little bit of diced tomatoes, jalapeños and not sure if its cream cheese or half and half or crema mexicana that makes the salsa white but oh my its delicious 😋
I've never frozen cilantro, but apparently you chop it up and put it in an ice cube tray then top with a little water or olive oil. Once it freezes, you place the cubes in a freezer bag and store it in the freezer for up to a month. You pull out the cubes as needed. I'm so glad you asked, because I'll have to try this, myself. As for the salsa, what you're describing sounds like queso fundido. That's always made with a white cheese and it's delicious. Adding a little milk or crema mexicana would give it that runny consistency. I haven't shared that recipe, but I have shared a chile con queso recipe.
The first tie I experienced a rolled taco was in Santa Rita, NM where your mother is from. It was made with canned corned beef and had chopped onion and shredded potatoes. This mixture was cooked, set aside to cool. In the meantime we quickly dipped the corn tortilla in hot grease. When those were cool enough to handle we added about 2 tablespoons of meat mixture, rolled them up, secured with the toothpick and fried again in hot oil until browned and crispy. We served them with grated longhorn cheese and salsa. Later, when well became more health conscious we started baking them. 425 for about 6 to seven minutes on each or until browned and crispy. Except for my family I have never heard of anyone else doing these except for the lady who shared her recipe with us
I grew up in Southern California and we called them taquitos when they were made with corn tortillas, and flautas when they were made with flour ones. It really doesn't matter what you call them; they're delicious!
I made these and they were delicious. I call them taquitos, and hubby calls them rolled tacos. What they were was absolutely delicious and the avocado cream sauce is incredible. Also with the leftover chicken and pepper jack cheese the next day we had quesadillas and they were great❤.
That's awesome! Glad you enjoyed it and got a couple of meals out of it. That avocado salsa really makes it.
Feel free to weigh in on what you call these. I just realized, in addition to the flautas/taquitos debate, some people just call them rolled tacos! 😋
Hi Marcy ; love your videos. They all look delicious. Do you have a cook book published? Would definitely buy. ❤
@@RosaGarcia-oe2nm How sweet of you to say that! No, I don't have a cook book, but I would love to someday. Thanks so much for watching!
Those look AMAZING!!! I remember eating the flauta/taquito boats from Burger Time in Las Cruces. They were delicious. Another way to keep them rolled is to use a cornstarch and water paste on the seam when you roll them flat. It acts like a glue and does not change the flavor any. I enjoy watching your videos, reminds me of home! ;-)
That's a great tip. Thanks so much for the comment, and reminding me of Burger Time! That's a blast from the past. I remember they made their own bread and it was so good!
Those chicken flautas with avocado salsa look amazing! I can't wait to try. 🙂
Thanks! I hope you do try them, and that you like them as much as I do.
Taquitos are my number one favorite food! I love when they are served fully loaded on top with salsa, lettece, etc...😍😍😍
You have good taste. For me, it’s a tie between flautas and enchiladas (red or green).
I am from Eastern NM and we call them taquitos but we made with beef, Heinz chili sauce and longhorn cheese. I have never had with chicken. The avocado salsa looks delicious.
I mix left over mashed potatoes in with mine. Keep on making fun dishes.
Thanks! I'm so happy you're watching! Hope you're doing well.🙏
These flautas are my kids favorite all-time food. No matter how many I make, they get eaten. Although I've never put cheese in the chicken, I'm going to have to try that. I always put it on top. I have just recently started to cook my chicken in the instapot. Great! Great job on the southern New Mexico favorite!
I really need to use my instapot more. I'm so bad about it. Everyone tells me how great it is, but I'm such a creature of habit, I forget to use it. My neighbor uses hers all the time and she's a really good cook. I'm hoping to have her share one of her recipes at some point.
Made these tonight. Excellent we enjoyed them . Thanks for recipe.
You made me hungry!! I love taquitos and I love your videos ❤️
Thanks! I made myself hungry, too. Lol We try to shoot these videos one or two weeks in advance, and by the time they're edited, we look at them and get hungry all over again.😂
That's my favorite Mexican dish! ❤️❤️
It’s definitely in my top 2 or 3. I never get tired of the classics.
Yum
They look so delicious! Now I'm going to have to make some. 😊
You know it! What’s funny is, we shot this video a couple of weeks ago, and when I posted it this morning, I was craving them all over again. 🤤
I'm really hungry now! Flautas look wonderful 😍
Hi Marcy, your flautas look delish. I think I will try making these taquitos my own version. I can't have anything fried or dairy. So I would rather experiment with the oven vs. Frying and using non-dairy cheese. No creama!
I hope you find something that works for you. I know it's hard finding substitutes. An air fryer would be a good option, too.
One of my favorite things in life!
You and me, both!
I can’t wait to make these! They look so yummy,thank you
I’m a native Taoseño, all your meals remind me of home!
That’s so good to hear. I love Taos, btw. I was just there recently.
@@marcyinspired1442 I’d love it if you did an authentic stuffed sopapilla, bean, ground beef, onion, cheese, smothered Christmas style, lettuce, tomatoes! Just like momma used to make it :)
@@LG_PROD25 That sounds so good! I'll put that on my list of recipes I need to share. 👌
Looks Delicious😊
It was! Thanks for watching!
My favorite!!!!
Definitely one of my favorites, too.
Thanks Marcy, I call them flautas. Taquitos are smaller half folded soft tacos..., yummy !!!
Thanks for watching & taking the time to comment.
Love yr cooking marcy
👍
I'll have to make these your way. my mom use to pre fry the corn tortilla to avoid breaking the tortillas and that's the way I've made them but I find it more work and more oil, thanks.
Hope this method works for you. The way I see it, there's no harm in trying.
@@marcyinspired1442 so true.
What corn tortillas do you use the brand. I really enjoy your videos. Thank you for taking the time and sharing all your wonderful recipes.
Oh that’s so good 😊! I learned something new thanks little flutes nice to know ! 😊
That makes me happy. 😊
@@marcyinspired1442 I’m glad 😊
I've even heard them called roll tacos at Mexican restaurants 😊
I didn't know there's a debate. Here in San Diego one of the biggest foods, especially for gringos, is rolled tacos, with guac of course, and red sauce. I would say that rolled tacos are rolled tighter than flautas. And flautas, at least in Mexico, usually have cream drizzled on top, and shredded lettuce. I'd probably think taquitos are close to rolled tacos. I've never heard of any of these being done with flour tortillas.
We never ever made anything like this with flour tortillas, but now that it's a thing, I hear people calling them flautas and saying the ones with corn tortillas aren't true flautas. Go figure!? At any rate, I think you're right about rolled tacos being rolled tighter and think I will use that description, should it come up in one of my recipes in the future. Thanks for the comment. 😊
Me either. No flour tortillas used on any of these three in Northern Mexico, or the southwest. Except perhaps by gringos.
My family eat flautas with our favorite vinegar.
Pour it in from one end til it drips out the other end.
That is so interesting. I've never heard of putting vinegar, but then again, if you top with a curtido, that would have vinegar, so I'm sure it's delicious.
So glad to see you using Kosher salt instead of the table salt as it contains aluminum, bad. Himalayan pink salt or Celtic sea salt would be better.
Love your recipes..also what is the name of the music?
Thanks. I actually put the music info in the description box of each video.
I make mine chunky avacado with onuon and tomato
That’s because you were raised closer to Mexico and the influence is reflected in your recipes and hence the name flautas
Do you ever freeze cilantro and if so, how? Do you have a recipe for a salsa thats made in Northern NM, especially in Mexican Restaurants in Santa Fe, that's white in color that includes onion, little bit of diced tomatoes, jalapeños and not sure if its cream cheese or half and half or crema mexicana that makes the salsa white but oh my its delicious 😋
I've never frozen cilantro, but apparently you chop it up and put it in an ice cube tray then top with a little water or olive oil. Once it freezes, you place the cubes in a freezer bag and store it in the freezer for up to a month. You pull out the cubes as needed. I'm so glad you asked, because I'll have to try this, myself. As for the salsa, what you're describing sounds like queso fundido. That's always made with a white cheese and it's delicious. Adding a little milk or crema mexicana would give it that runny consistency. I haven't shared that recipe, but I have shared a chile con queso recipe.
Yr good cook you should write book im.writing book thanknyou marcy from.texas strong lori m
Can you use olive oil instead? Docs really don't seem to like canola oil.
Can you tell me how do you not burn your finger/hand when flipping the tortillas😅 i always burn my fingers
U did not wash the chicken before boiling
Sorry dont like cilantro