I suspect by now you have New Year’s plans. Maybe you’re headed out, maybe you’re hosting, or maybe, like me, you’ll be asleep long before the ball drops in Time Square. Even though I won’t be clinking any champagne flutes or even giving anyone a kiss at the strike of midnight (my husband’s out of town, so unless it’s my kids, that’s probably a bad idea) I can still help you celebrate in style.
- 12 corn tortillas
- 1 1/2 cups finely chopped cooked pork
- 2 cups vegetable oil
- Choose any or all or none of the garnishes listed below to serve with your flautas:
- sour cream
- sliced radishes
- shredded lettuce
- crumbled feta or cotija cheese
- Warm the tortillas in a dry skillet, one at a time, for about 30 seconds per side over medium heat. Keep wrapped in a clean kitchen towel until you are ready to assemble.
- Working with one tortilla at a time, place about 1-2 tablespoons of pork along the edge of the tortilla closest to you. Roll the tortilla around the filling and secure with a toothpick. Repeat with the remaining tortillas and filling.
- Pour the oil into a high-sided frying pan and heat over medium heat until a piece of bread browns in 30 seconds. Add the flautas 3-4 at a time, making sure not to crowd the pan, and fry until crisp and golden brown, about 1-2 minutes per side. Transfer to a paper towel-lined plate and repeat with the remaining flautas. Remove the toothpicks before serving.
- Serve warm with whichever garnishes you desire. My personal favorite is to combine tomatillo salsa and sour cream together and serve that as a dipping sauce.