Two eats, two treats |

Two eats, two treats

Molly Gingell
Special to the Appeal
BRAD HORN/Nevada Appeal Molly's Gingell's crisp, rolled flautas can be made with chicken or chorizo.

Flautas are rolled corn tortillas with various fillings that are crisp, fried, and often garnished with shredded lettuce and other raw vegetables.

Flautas and taquitos are similar, in that they are both filled, rolled, and fried; however, sometimes flautas (meaning “flutes”) are made with two tortillas that are overlapped, filled, and then rolled into longer cylinders.

This chicken filling is tomato-based with a hint of heat.

Crisp, Rolled Flautas with Chicken

Flautas de pollo

Makes 6

• 11Ú2 cups shredded chicken

• 1 T. vegetable oil plus extra for frying tortillas

• 2 T. finely chopped white onion

• 1 medium tomato, finely chopped

• 1 serrano chile, finely chopped with seeds

• 6 (6- to 7-inch) corn tortillas

• 1 cup finely shredded lettuce, such as romaine or iceberg

• 2 teaspoons fresh lime juice

• 6 thinly sliced radishes

• 1Ú2 cup of sour cream

Prepare chicken. In a medium skillet, heat 1 tablespoon of oil and cook the onion, stirring, until softened, 3 to 4 minutes. Stir in the tomato, Serrano chile, and chicken. Set pan off to side to heat.

In a large skillet, heat about a fourth of an inch of oil until it simmers. Dip the tortillas in the hot oil for about 3 seconds, one at a time, until soft and limp. Drain on paper towels.

Lay one tortilla on a working surface and put about 2 tablespoons of the chicken filling across the lower third of the tortilla. Roll tightly and secure with a toothpick. Lay seam-side down on a plate and repeat with all the tortillas. Add extra oil to skillet, if needed, and reheat until hot. Fry flautas 2 or 3 at a time, turning, until crisp and golden brown. Drain on paper towels and remove toothpicks.

Make a bed of shredded lettuce on a plate and drizzle with the lime juice. Lay the warm flautas on top. Drizzle with sour cream. Garnish with radish slices and serve at once.

Crisp, Rolled Flautas with Chorizo

Flautas con Chorizo

Makes 6

A good-quality bulk chorizo makes all the difference for these long flautas. Molly’s uses the homemade chorizo from Villa Basque Deli.

• 2 teaspoons vegetable oil, plus extra for frying tortillas.

• 2 T. finely chopped onion

• 1Ú4 pound bulk chorizo, or packaged, with casing removed

• 1 medium tomato, finely chopped

• 6 (6- to 7-inch) corn tortillas

• 1 cup very finely shredded cabbage

• 1 avocado (Hass variety preferred), thinly sliced

• 2 teaspoons fresh lime juice

• 1Ú2 cup sour cream

In a medium skillet, heat 2 teaspoons of oil and cook the onion, stirring, until softened, 3 to 4 minutes. Add the chorizo, breaking into small pieces, until completely cooked, about 4 minutes. Stir in the tomato and set the pan aside, off of heat.

Follow same procedure as for chicken flautas, only replace the chicken with chorizo.

Make a bed of shredded cabbage on a plate. Lay warm flautas on top. Arrange the sliced avocado around the flautas and sprinkle them with lime juice. Drizzle sour cream over the flautas. Serve at once.

• Molly Gingell owns Molly’s Gourmet Catering, takeout and cooking school at 220 W. John St.