Flautas

I stopped by our local Hispanic grocery yesterday to watch fresh corn tortillas rolling down the assembly line, and picked up a fresh, steamy package of mini-tortillas for flautas. Flautas are simple: cover the bottom of a 10" cast iron pan with a layer of canola oil. When hot, put in a small corn tortilla for one or two seconds, just long enough to soften a bit. Pat dry on towels, then spread a line of refried beans slightly off center. Roll the flauta up as tightly as you can, then lay it in the hot oil seam side down (so the seam will seal shut). Fry until golden, turn and fry on the other side, about 30 seconds each side. Drain and blot, pack wrapped in foil.
I made four flautas for shmoo along with jicama, sugar snap peas, and applesauce with walnuts to sprinkle on top.
I made the same for myself and packed it in my brand new Medium Cafe Bag from Tom Bihn. Tom Bihn is going to use some of my pictures in a Laptop Lunch display in their store, and sent me this great bag to say thank you -- I love how my lunch box and Klean Kanteen water bottle fit side-by-side so perfectly!
Verdict: "I have ten fingers up, that's how good these are!" Shmoo ate all his applesauce, flautas, and veggies, then snitched half my jicama. The walnuts went untouched; I guess today wasn't a walnutty day. 10 fingers.