“Whenever my family and I can vacation at the beach I always make this dish,” Chief Rector says. It is pretty easy to make and tastes delicious. There’s something about the crispiness of the flauta and the fresh mangos that makes this dish a family favorite.
- 1 package flour tortillas (12 or 24)
- 2 cups corn oil
- 1 lb. hamburger
- 1/4 lb. chorizo
- 1/2 cup minced sweet onion
- 1 medium jalapeño pepper, seeded and minced
- 1/2 red bell pepper, minced
- 1/2 orange bell pepper, minced
- 2 cloves fresh garlic, minced
- *optional one 24 oz. can of pinto beans
- Cook hamburger and chorizo over medium heat and drain fat.
- In the same pan, blend in onion, jalapeño, bell peppers, and garlic.
- Cook all ingredients over low heat for approximately 7 to 10 minutes until well combined.
*Optional, add pinto beans and rapidly stir on low heat for approximately five minutes.
- Fill each flour tortilla with mixture, about 1/4 cup, and roll into a flauta (similar to a small burrito).
- Fry each flauta in corn oil until lightly browned.
- Cut each flauta in half and keep warm in 125 degree oven while you prepare the mango salsa.
- 2 ripe mangos, skinned and diced
- 4 scallions, trimmed and diced
- 1/2 cup cilantro leaves
- 4 tbs. lime juice
- 4 tbs. red bell pepper, finely chopped
- 2 jalapeño peppers, seeded and remove membranes, minced
- 2 tbs. honey
- 2 ounces sour cream
- In a medium bowl, combine mangos, scallions, cilantro, lime juice, bell pepper, jalapeño, and honey.
- Stir rapidly for two to three minutes and serve.
- Place warm flautas on the plate, place the mango salsa in the center and garnish with sour cream.