Tortillas, Frijoles Refritos, and Other Basics of Mexican Cooking

(Page 7 of 7)

July/August 1977
By Joan Campbell 
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I usually grate my cheese so it'll melt more quickly, pin the tortilla shut around it with several toothpicks, and then fry each quesadilla in one-half inch of hot butter, oil, or lard. Turn and fry each of these delights until the cheese inside has melted and the shell is a crisp, golden brown. Yummy!

RELATED CONTENT

FLAUTAS

Flautas (FLOU-tahs) are sort of a cross between tacos and burritos and, as you've probably guessed, make a terrific snack. Warm some corn tortillas that have been prepared ahead on a medium-hot, ungreased griddle and—when they're soft and pliable—spread several spoonfuls of hamburger /frijoles refritos filling down their middles and slightly off-center.

The flautas are then rolled into tubes and secured with toothpicks stuck straight through each roll (the corn tortillas used in flautas are much more prone to tear than the flour tortillas called for in the quesadilla recipe, so pin your flautas very carefully). Fry the filled tubes until they're crisp (like tacos), drain, and eat with your fingers (how else?).

YOU TAKE IT FROM THERE!

These are only a few of the delicious dishes you can make based on the versatile tortilla and frijoles refritos. Experiment! The more you play with tortillas—either corn or wheat—and refried beans, the more you'll love them. Adios, amigo . . . and good eating!

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