These fried filled taco tubes are actually more Tex-Mex than Mex, but have become a popular Mexican street snack and restaurant favorite. Flautas (flutes) are larger, about the diameter of a cigar—about 4 to 5 inches long, and about 1 inch in diameter. Taquitos are smaller, more like a cigarillo—about 3 to 3 1/2 inches long and 1/2 to 3/4 inch in diameter. Both flautas and taquitos are great choices for entertaining. Serve either as finger food, figuring 2 to 3 per person as an appetizer, or include them as part of a main course combination plate. In Mexico, both flautas and taquitos are usually made with corn tortillas, rarely with flour. For taquitos especially, it’s very difficult to find flour tortillas thin enough to roll up into the proper tight little tubes and seal them securely. At the end of many of the recipes in the book is a feature called Tortillas that notes fillings that work well as flautas or taquitos. Among the many delicious choices are all-vegetable Squash Blossoms with Green Chiles and Cheese (page 23) or Wild Forest Mushrooms with Garlic (page 25) to meat-based Yucatán Chicken with Achiote (page 48), Turkey with Mole (page 52), Pork Carnitas (page 78), or Braised Beef Short Ribs (page 96). In general, the best fillings are cheese based as they hold together and cook evenly. Meat or chicken should be shredded, rather than in big chunks, which can take too long to heat up, causing the tortilla to overfry and burn.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.