Classic Crispy Rolled Tacos (AKA Flautas or Taquitos) with everything - Rick Bayless

Name: Classic Crispy Rolled Tacos (AKA Flautas or Taquitos) with everything - Rick Bayless
Ingredients: 1 1/2 cups coarsely shredded cooked chicken, beef or pork OR 1 ½ cups coarsely mashed, seasoned potato or beans OR 1 ½ cups ricotta (like the dryish, hand-scooped kind); Salt; Vegetable oil (preferably one designated for high heat use) to a depth of about ½ inch for frying; 12 corn tortillas (the thinner the better—look for ones that make great chips); About 3/4 cup Mexican crema, crème fraiche or sour cream thinned with a little milk or cream; About 1 cup salsa (see note above for recipes); About 2 cups sliced (¼ inch) hearts of romaine or iceberg lettuce; A few tablespoons (loosely packed) chopped cilantro; A sliced radish or two; Several tablespoons crumbled or grated Mexican queso fresco or queso añejo or other garnishing cheese like feta, goat cheese, Romano or Parmesan

www.rickbayless.com

Everyone loves these crispy-crunchy cylinders of delight that get splashed with spicy salsa, drizzled with crema, dusted with punchy cheese and strewn with

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Ingredients

1 1/2 cups coarsely shredded cooked chicken, beef or pork OR 1 ½ cups coarsely mashed, seasoned potato or beans OR 1 ½ cups ricotta (like the dryish, hand-scooped kind)
Salt
Vegetable oil (preferably one designated for high heat use) to a depth of about ½ inch for frying
12 corn tortillas (the thinner the better—look for ones that make great chips)
About 3/4 cup Mexican crema, crème fraiche or sour cream thinned with a little milk or cream
About 1 cup salsa (see note above for recipes)
About 2 cups sliced (¼ inch) hearts of romaine or iceberg lettuce
A few tablespoons (loosely packed) chopped cilantro
A sliced radish or two
Several tablespoons crumbled or grated Mexican queso fresco or queso añejo or other garnishing cheese like feta, goat cheese, Romano or Parmesan