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 tomatoes, thinly sliced
Directions:
Heat shredded brisket in a skillet with salt, cumin and black/cayenne peppers.
Make sure spices are well incorporated into the meat.
Warm corn tortillas in 250 degree oven until soft.
Place about 2 tablespoons of meat in a line down the middle of each tortilla.
Roll up each tortilla tightly and secure with a toothpick.
Fry flautas in hot shortening or oil, turning until all sides are crisp.
Serve immediately with sour cream, shredded lettuce, and sliced tomato.
Servings: 9
Time preparation: 20 min.
Time total: 30 min.