Is anyone else ready for the weekend? Oh… we just had one? I could use another. I spent all day Sunday shopping for a bridesmaid dress, which was fun but exhausting. Plus traveling home through inclement weather (with a pit stop to check on my sister’s bunny during the storm while they’re out of town) = so sleepy. On the extra plus side, I got to run into Whole Foods for a hot minute, which is always a treat when you live hours away from one. Hours. Feel bad for me.
While I was out shopping, Josh was at home eating leftover flautas. <– Spell check doesn’t like that word, it prefers taquitos. Do you know the difference between a flauta and a taquito? It’s all in the tortilla. Fauta = flour tortilla (wrapped like a flute, for which it’s named) and a taquito is a corn tortilla (i.e., little taco). Does it matter? Probably not, but if I’m ever on Chopped, I don’t want to be the person Aarón Sánchez is shaking his head at over semantics. Anyone else feel bad when he tears into someone about how there’s no way this sauce could be a mole because those take hours and hours to prepare? It breaks my heart every time.
But then I eat a flauta, and my heart is mended. I’d never even really had a flauta until I had these. They seem to always be made with chicken so I can’t have them (plus they’re deep fried). I’ve tried oven baked ones before, and they were kind of blah and not what I’d consider a crispy, delicious flauta. These are made in a frying pan with a spritz of oil — so much better than deep fried, but you get a more satisfying crunch than the oven.
P.S., This is the first time I ever swapped out sour cream for Greek yogurt on Mexican food and was totally impressed with how well it worked! We ALWAYS have sour cream in the house (it’s basically my favorite food) but I somehow ended up without it — desperate times call for Greek yogurt, apparently. I was totally grossed out by the idea at first, but it’s actually totally delicious! Okay, internet, you get a big “I told you so!”
Tagged with: Dairy Free • Egg Free • Gluten Free • Hidden Veggies • Nut Free • Soy Free • Vegan • Vegetarian
Love this recipe!
These look so delicious and I will totally do these for breakfast!
These look FAB! I’m new to your blog and love it! Can’t wait to read more 🙂
Thanks, glad you found your way here 😀
I actually don’t think I’ve ever had a flauta. Period. Sigh. These look so good! Can’t go wrong with Tex-Mex flavors, ever.
These look so good! Ryan and I were just debating about dinner tomorrow night and I’ve convinced him that these are in order. Thank you for sharing!
Yay! Let me know how they turn out 🙂
I just pinned these because I’m going to eat the heck out of them. Oh yes.
Yum! I am sold on anything that has jalapeños in it.
I am so ready for another weekend too – it went too quickly.
Don’t you just LOVE super simple and delicious lunches/dinners like these? Anything that I can make in under 30 minutes is perfect for a week night meal.
Hi Kelly, week-ends are never long enough, that is for sure. Love these flautas!
Bridesmade dress shopping = bane of my existence! So I didn’t know the dif between flautas and toquitos until you explained it, and now all I can think about is dipping my flauta into mole sauce that may or may not have been slow cooked for hours on end, because f it, I’ll eat mole whether it took 17 hours or 17 minutes! P.S. I LOVES me some yogurt in place of sour cream…like almost obsessively. 😀 I need these in my face hole.
Your comment about Aaron Sanchez cracked me up! It’s so true. 🙂 These “flautas” look amazing — love the black bean and corn combination!
Josh and I sit around critiquing eachother Aaron-style allll the time. Sometimes you just have to eat the food and not care what to call it!
YES I am ready for the weekend. Even though it is only Monday morning at 10:15AM. I did not want to get out of bed this morning. I never knew what a flauta was before, but I can tell I would love them!