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Taquitos on tap at Taste of Waipahu

By Wanda A. Adams
Advertiser Staff Writer

For this weekend's third annual Taste of Waipahu event, Jose and Blanca Aguila and their La Familia Restaurant staff will be serving flautas (rolled taquitos). The event, 9 a.m. to 5 p.m. Saturday at Waipahu Intermediate School, will offer a chance to purchase food samples from a variety of traditions. (Information: 677-6939.)

Flautas are an easy pupu that require just a few ingredients and garnishes readily purchased premade.

When deep-frying, remember: Use good-quality vegetable oil; cheap oils break down and taste bad. Heat 2 1/2 inches oil in the bottom of a large, heavy pot (steep sides help keep in splashes and spatters) to 350 degrees; it will shimmer and give off heat waves but should not smoke. A clip-on candy thermometer is best for judging temperature, or toss in a small piece of tortilla; it should float to the top and sizzle but not burn.

For the stuffing, use supermarket barbecue-roasted chicken, fry ground beef with taco seasoning or toss leftover cooked beef with taco seasoning.

This recipe makes a party-size spread; if you're serving just a few people, cut ingredients accordingly.

Flautas (rolled taquitos)

• 1 pound shredded cooked chicken or beef
• 20 corn tortillas
• Oil
• Cabbage or lettuce
• Guacamole, sour cream, salsa, grated cheese for garnish

Place a large spoonful of meat in the center of each tortilla, roll like a jelly roll and secure with two toothpicks. Slice each tortilla in half crosswise. Place oil in skillet and heat to 350 degrees. Fry taquitos a half dozen or so at a time, not crowding them, until golden brown. Lift from skillet with tongs or slotted spoon. Drain on paper towels; carefully (they're hot!) remove the toothpicks and serve on a bed of cabbage or lettuce. Makes a great pupu or snack accompanied by guacamole, sour cream and salsa.