Flautas with Cilantro Pesto

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Flautas with Cilantro Pesto

Flautas (flutes) are very popular in Southern Mexico and Guatemala. This recipe uses cheese or shredded meats. You can also substitute finely chopped, cooked vegetables such as sautéed onions, carrots, celery, corn squash or green beans.

Ingredients
1/4 cup extra-virgin olive oil or other vegetable oil
2 garlic cloves, thinly sliced
3/4 cup green hulled pumpkin seeds
1 cup loosely packed cilantro leaves, chopped
2 tablespoons lime juice
sea salt and freshly ground pepper
8 corn tortillas
2 cups grated cheese or shredded chicken, beef or pork
3 tablespoons of peanut or canola oil

Crema or sour cream
Guacamole and/or salsa

kitchen string

Instructions
Heat 2 tablespoons olive oil in a medium skillet over medium-low heat. Cook garlic until golden, about 1 minute. Add pumpkin seeds and stir or toss for 2 to 3 minutes or until lightly toasted. Pulse into a paste in a food processor or by hand in a mortar and pestle. Add cilantro, lime juice and remaining olive oil; pulse until smooth. Season to taste.

Soften tortillas either by lightly moistening them then warming over a gas burner or in a warm skillet. Spread each tortillas with a bit of pesto and then cheese or meat. Roll each tortilla and place seam side down. Using kitchen string, secure each flauta by tying.

Heat peanut oil in a medium skillet over medium heat until oil is hot. Fry flautas in 2 batches for about 1 minute. Use tongs to turn and brown evenly on other side.

Drain on paper towels.

Serve with a spoon of sour cream or crema on top and with guacamole and salsa on the side.

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