- Serves: 6-8
- Cook Time: 40 minutes
- Prep Time:
- Effort: medium
For the corn tortillas
- 1 kg masa harina, (cornmeal flour)
- 1 litres water
- 2 tsp salt
For the salsa guajillo
- 50 ml water
- 50 g dried Guajillo chillies
- 50 ml balsamic vinegar
- 70 ml olive oil
- 20 g salt
- pinches freshly ground black pepper
For the adobe spice mix
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp dried oregano
For the charro bean flautas
- 50 ml vegetable oil
- 2 large onions
- 2 green chillies, chopped
- 1 bay leaf
- 2 x 400 g cannedblack turtle beans black beans
- 2 tsp salt
- 330 ml beer
- small bunch coriander, chopped
- soured cream
- shredded leaves lettuce
- cheshire cheese, grated
1. To make the corn tortillas, mix the flour, water and salt until smooth - it should come together as a smooth dough. Leave to rest for 30 minutes, and shape into 50g balls. Line a tortilla press with plastic wrap and press out thin tortillas.
2. Heat a griddle and cook the tortillas for 1 minute on both sides, until cooked through. Leave on one side.
3. To make the salsa guajillo, preheat a grill until hot and cook the dried chillies until scorched on the surface. Pour over water to cover and leave on one side for 20 minutes.
4. Liquidise the soaking water with the chillies, and add the balsamic vinegar, oil and seasoning.
5. Mix together all the ingredients for the adobe spice mix.
6. For the charro bean filling, heat the oil and fry the onions until golden, add the chillies, the bay leaf and adobe spices, and fry for 2 minutes.
7. Stir in the turtle beans, salt and beer, and simmer until the mixture is paste-like. Remove from the heat and stir in the coriander.
8. Heat the oil in a deep fat fryer to 150C. Fry the cooked tortillas for 30 seconds until they begin to soften. Remove from the pan and drain.
9. Put 2-3 teaspoons of the charro bean mixture along the centre of the tortillas and roll up like a cigarette, secure the tortilla rolls with wooden toothpicks. In Mexico, these rolls are known as flautas.
10. Increase the heat and deep fry the flautas, for 3-4 minutes until they are crisp.
11. Arrange the hot flautas on a platter and serve straight away with salsa guajillo, sour cream, chopped lettuce and a dusting of grated Cheshire cheese.
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