Anchorman: The Legend of Ron Burgundy"
As a special tribute to Ron Burgundy, we're making "Jazz Flautas." Join Claud as he shows Janet and Paul just how easy it is to make his flautas from scratch.
For the Salsa:
For the Tortillas:
- 1 pound of ripe tomatoes
- ½ jalapeno (or 1 whole chile Serrano)
- 1 small white onion, peeled and sliced
- 1teaspoon sugar
- 1teaspoon sea salt
- 3 tablespoons white vinegar
- 1/4 teaspoon dried Mexican oregano
For the Flautas:
- 2 cups masa harina
1-1/4 cup to 1-1/2 cup very warm water
- An assortment of fillings: shredded chicken, ground beef, cubed turkey, roast pork, lobster, roasted chiles, cubed potato, Mexican cheese, etc. - use your imagination.
- 2 cups vegetable oil
- Garnishes of your choice: shredded iceberg lettuce, radishes, avocado, and/or sour cream.
1. In a small saucepan, cover tomatoes with water and bring to a boil. Reduce heat to a simmer and cook 5 minutes. Place cooked tomatoes and remaining ingredients in a blender and puree until smooth. Set the salsa aside until ready to use.
2. In a large mixing bowl, combine the masa harina with the very warm water. Let mixture sit a few minutes and then turn dough out onto a clean surface and continue to knead 3-4 minutes. Add a little more masa harina if the dough sticks too much to your hands. Cover masa harina with a damp towel and rest 1 hour.
3. Roll dough into 16 to 18 golf ball-size balls. Using your palms or (better yet) a tortilla press lined with a thin plastic bag, gently press one of the balls into a 6” disc.
4. Heat a griddle or a large skillet on high heat. Carefully peel a tortilla from the plastic and lay it flat on the skillet. Cook 30 seconds to a minute on each side until lightly browned puffed in spots. As you work, keep finished tortillas covered with a towel to stay warm and moist.
5. In a deep, heavy skillet, heat the oil to about 350F. Using tongs, soften a tortilla by sweeping through the hot oil and then patting dry on paper towels. Lay a heaping tablespoon of filling in the middle of the warm tortilla. Roll up tightly and secure with a toothpick.
6. Increase oil temperature to 375 degrees and fry the flautas in batches until golden.
7. Serve over a plate of warm sauce and top with garnishes of your choice. Enjoy!