This Mexican dish takes its name from its looks: flautas or flutes, for their cylinder like shape, but depending on whether you use flour or corn tortillas, they are referred to as either palomas (flour), or flautas (corn).
Back to the wonderful Mexican cuisine, this time I’d like to feature pork tenderloin, the ingredient of the week. Martha Chapa also shares this recipe in her cookbook, “La nueva gran cocina mexicana” (New Traditional Mexican Cooking), with a slightly different take.
It takes 30 minutes and serves 10.
1 cup vegetable oil
1 onion, diced
2 lb ground pork tenderloin
1 can (15 oz) can tomatoes, diced
3 oz almonds, slivered
2 oz raisins
1 1/2 teaspoons ground clover
1 1/2 teaspoons ground cinnamon
30 small flour tortillas
5 tablespoons parsley, chopped
salt and pepper to taste
2 cups lettuce, chopped into long thin strips
1 cup white mexican cheese, shredded
1/2 cup Mexican cream to garnish
hot sauce for dipping
Heat 6 tablespoons of oil on medium and sauté onion. Add the ground pork tenderloin, mashing and turning it in the pan so the meat is loose and is separated.
Once the meat is browned, add the tomatoes, the slivered almonds, raisins, clove, cinnamon, and season to taste.
Cover and cook over medium-low for about 15 minutes or until all liquid is evaporated. This meat mixture is called picadillo.
Mix the lettuce with the parsley.
In another pan heat 6 tablespoons of oil over medium heat.
Fill the tortillas with a 2 generous tablespoons of picadillo and roll tightly. Depending on the pan size you use, you can fry two, three or four at a time. Add more oil if needed as you go.
Place flutes on an oval dish or on individual dishes, 3 flutes if serving on plates, and garnish with lettuce, shredded cheese and cream. Place the hot sauce in a small bowl for each person to use as they please. Enjoy!
Translated by Fernanda Becaglia and published at VOXXY.
Picture by Jochy Calvos.