May 2017

If these flautas look familiar it’s because they are very similar to my Barbacoa Taquitos.  The difference between flautas and taquitos are the type of tortillas.  Flautas are made with flour tortillas where as taquitos are made with corn tortillas.  Corn tortillas are my first love but sometimes I make flautas to please my hubby.  The thing about making flautas is cooking the tortilla to that perfect crispness.  If overcooked they will be overly crunchy and taste like a cracker.  And the filling should be somewhat dry so that the tortilla won’t become soggy.  I went back to an old favorite, a seasoned slow cooked chuck roast flavored with Frontera’s Barbacoa sauce.  Chile de Arbol salsa and Molcajete Guacamole are the perfect condiments to dip your flautas in. Enjoy!

What goes with almost any Mexican dish . . . Guacamole of course!  It’s a favorite for dipping, as well as topping burritos, enchiladas and nachos.  And since I’m celebrating Cinco de Mayo, I thought I’d show you how I make guacamole in a molcajete.  Molcajetes are used to crush and grind spices as well as preparing salsas and guacamole.  In Mexico they are made from porous basalt volcanic rock, typically round in shape with a bowl in the center supported by 3 legs.  The tool used to grind is called tejelote and made from the same material. A molcajete brings out the most amazing aroma by grinding the ingredients into the volcanic stone.  There is an earthiness that heightens your senses of smell and taste. By grinding each ingredient you create a layer of flavors that will come together in the most amazing way.  Every time I make guacamole in a molcajete I think it’s the best guacamole I’ve ever tasted. . . and then I make it again!  Happy Cinco de Mayo!! (more…)