Corned Beef Flautas
If you're looking for something fun to make for St. Patrick's Day, other than the usual Corned Beef & Cabbage, Try these Corned Beef Flautas & Cabbage Curtido. It's a Mexican and Salvadoran twist on things, and it's delicious. Flautas are rolled tacos or taquitos, and Curtido is a pickled slaw packed with all sorts of fresh flavors. Putting both together is just a wonderful combination. One, I'm sure you'll never see anywhere else.
Ingredients for Curtido (Pickled Cabbage Slaw)
Ingredients for the Corned Beef Flautas
Instructions
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To make the Cabbage Curtido
Place shredded cabbage in a colander or sieve and pour boiling water over cabbage to blanch it, while letting water drain out. Immediately run cold water over cabbage to stop it from cooking. Drain completely and place blanched cabbage in large bowl along with carrot, onion, jalapeños, salt and oregano. Mix well. In large jar, pour 2 cups water and 1 cup vinegar and stir. Add cabbage slaw into vinegar & water and shake/stir well. Let stand. No need to refrigerate. Slaw will become pickled with time and is especially better the next day.
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To make the Corned Beef Flautas
Heat corn tortillas on a skillet and cover to keep warm. Place 2-3 Tbsp. of corned beef along one side of each tortilla. Roll to form flauta. Use toothpick to hold together. Fry in vegetable oil until golden. Place on paper towels to drain excess grease. Serve while hot with plenty of cabbage curtido and enjoy!
Note
*You will also need toothpicks
