Beef Flautas

Beef Flautas vegetable oil for frying 3 cups shredded beef 1/2 c salsa 1 small can diced chilies 1 cup Mexican cheese shredded garlic salt pepper 12 flour tortillas 5-6 inch rounds 2 c shredded iceberg lettuce for serving Pour oil into a large pan/pot. Cover the bottom with 2 inches of oil. Heat oil in a until it reaches 375°F. Use a deep fry thermometer to test. In a medium bowl combine the shredded beef, salsa, diced chilies, cheese, garlic salt and pepper. Working with 4 tortillas at a time, spread a heaping spoonful along the middle of each tortilla. Roll tortilla tightly around the filling and secure with a toothpick. Using tongs, hold each flauta in hot oil until firm, then release to continue cooking. Cook until golden brown, about 2 minutes, then remove to a paper towel-lined plate and immediately season with salt Keep flautas warm in the oven on a baking tray while assembling and cooking the fautas. Serve with avocado cream sauce or salsa. Recipe Notes I like to start with leftover pot roast, but if you don't have any on hand, it will take additional time to cook beef and shred it.