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These flautas are a fusion of two sought-after Mexican dishes, the acclaimed chicharrón en salsa and the delicious stuffed flautas with any stew. You can't stop making this delicious combination, some flautas of pork rinds in red sauce!
In a pot over medium heat heat the oil, fry the guajillo chili, the arbol chili, the tomato, the coriander seed, the whole cumin, add the chicken broth and cook for 5 minutes.
Blend the sauce ingredients, season with salt and pepper and reserve.
In a saucepan over medium heat heat the oil, sauté the sauce and cook for 10 minutes, add the pork rind, cover and cook for 5 more minutes. Let cool and reserve.
Place the pork rind on the flauta omelette, roll up and reserve.
In a frying pan over medium heat heat the oil and fry the flautas for 5 minutes, or until they are golden brown. Place on absorbent paper to remove excess oil.
Serve in an extended plate, accompany with lettuce, cream and cheese and pico de gallo.
PRESENTATION
Serve in an extended plate, accompany with lettuce, cream and cheese and pico de gallo.
TIPS
I recommend that when you cook the pork rind, do not leave it too soupy so that the omelette does not break with the humidity.
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