The beef brisket gets cooked for 8 to 10 hours. Once the meat is cooked and shredded, cut it into small bite-size pieces. Put the meat back into the brisket juices and allow the meat to soak up all the juices.
Warm corn tortillas on a comal (griddle) so they are pliable. Add some shredded brisket down the center of the tortillas. Roll the tortillas tightly and then add a toothpick to each to keep them rolled.
In a deep pan or deep fryer heat the oil over high heat until it is very hot. Carefully drop the flautas into the hot oil. Fry just long enough for the tortillas to get crispy and a light golden color. Turn over at least once using tongs and then drain upright on paper towels to allow excess oil to drain. Serve immediately with toppings.
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