Crispy Taquitos and Flautas Recipe

For a quick salsa, combine 1/4 cup finely chopped onions, 1/4 cup finely chopped tomatoes, 1–2 green chilies or jalapeños (to your preference), and 2 tbsp freshly chopped cilantro leaves in a bowl.

Stir in either 1 tbsp lime or lemon juice, or 1/2 tsp vinegar, along with salt to taste and 1/2 tsp cumin powder. Toss everything together until well combined.

If sour cream isn't readily available, hung curd makes a good substitute. For guacamole, you can use your favorite recipe.

If you're making tortillas from scratch, consider using whole wheat flour instead of refined flour for a different texture. Otherwise, any available wraps, leftover tortillas, or softly cooked whole wheat chapatis will work.

Preheat your oven to 425°F and lightly grease a small rectangular baking dish (a 6"x4" dish works well here). Heat 1 tsp oil in a pan.

Add the garlic and onions to the hot oil. Sauté for about 1 minute if using fresh, or just a few seconds if using dried aromatics, until fragrant.

Lay out a warm tortilla and sprinkle about 1/2 tsp of cheese shreds over it. Add 1 tbsp of the bean paste towards one side, leaving a small margin for rolling, then top with a few dashes of hot sauce.

Roll the tortilla up snugly. Place it seam-side down in the greased baking dish. Continue this process with the remaining tortillas until the dish is filled.