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Flautas / taquitos | corn & flour | quick bean filling
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- Опубликовано: 14 авг 2024
- Thanks to Magic Spoon for sponsoring today’s video! Build your own variety box here → magicspoon.thl... and use code RAGUSEA to get $5 off today!
The catch with this recipe is you can't make that many at a time. If you need to feed a crowd, try making my enchiladas recipe instead: • Green Enchiladas
**RECIPE, SERVES 3-4**
For the flautas:
6-10 taco-size tortillas, corn or flour (I prefer ultra-thin corn for this)
1 15.5 oz (439g) can of beans (I use black or kidney)
1 4 oz (113g) can of diced green chilies
4 oz (113g) smooth-melting cheese (I use Monterey Jack)
cumin
dried oregano
garlic powder
salt
olive oil
water and cornstarch (if using corn tortillas)
Rinse and drain the beans. Dump in the chilies, and tear in the cheese in chunks. Season with cumin, oregano, garlic powder and salt to taste. Squish a few hands-full of the beans into paste, then mix everything throughly. Be sure to taste for seasoning - some canned beans are much saltier than others.
If using corn tortillas, wrap them in a damp towel and heat them until warm to make them more pliable - I use the microwave. Also if using corn, dissolve a dash of cornstarch in a little water and heat it until boiling and gelatinized to use as a glue.
Position a log of filling onto the middle of each tortilla, then use your finger to smear the cornstarch glue onto the edge of the tortilla that will form the outer seal - plain water is fine if you're using flour tortillas. Roll each tortilla up tight with the seal positioned on the bottom.
An a wide pan or griddle, heat a film of olive oil over medium-low heat. Put in each of the flautas seam-side down, and mop each one around in the oil to make sure the bottom is coated. You might need to slide the flautas around as they cook so they each brown evenly. When the first side is golden and crispy, flip them all and repeat. With flour tortillas I usually try to brown a third side, but corn tortillas are usually too delicate to lay on their sides.
When everything is golden and the filling is hot and melty, you're done. Serve with your choice of one of the condiments below.
For pico de gallo:
1 fresh globe tomato
1 shallot (or half an onion)
1 jalapeño
1-2 limes
fresh cilantro
salt
Dice the tomato, shallot, jalapeño (take out the ribs if you don't want the heat). Squeeze in the juice of one or two limes to taste, tear in some cilantro leaves and maybe mix in a little salt.
For pink pickled onion/shallots:
2-3 red shallots (or one red onion, but shallots pickle faster)
Enough vinegar to submerge (red wine vinegar enhances the purple color)
A couple spoons of sugar (optional)
Fresh cilantro on the side (optional)
Peel and cut the shallots (or onion) in half and slice into thin semi-circles. Transfer to a bowl, submerge in vinegar, and stir in a couple spoons-full of sugar - don't worry if it doesn't seem to dissolve at first. Put the bowl in the fridge. If you can do this a couple hours or days ahead of time they'll be a lot better, but they'll taste like pickles after 20 minutes or so.
Use a fork to drain the pickles as you transfer them to the plate with the flautas, and I like to have a big pile of cilantro leaves next door.
"Flavor to labor ratio" has got to be one of the nicest phrases I have ever heard
It has a way better ring to it than "payoff to effort ratio," which is what I've been using to describe roughly the same thing.
"go prematurely rigid and burst at the seems"
I’m gonna start using this
Well in the empire, labor is important, but so is FLAVOR! Long live the empire!
@@deadfr0g probably because flavour and labour rhymes
Beans, cheese, and tortillas. As a college student with an empty pantry most days, I approve of this!
As a regular guy, I approve this!
As an idiot with little cooking experience, I approve as well.
As all three of these things, I greatly approve.
You can afford beans? Lucky bastard.
Same glad i found this.
The fact that the “heterogeneity” graphic has been different in every video is just... **mwah** 😘👌
Chef kiss
You can say his array of graphics is...heterogeneous.
Holy shit
He has to if he wants to move tshirts
I never noticed..nor am I surprised. this is Adam.
I was always a corn tortilla snob because "they're authentic". Then I moved to Texas and had my first freshly made thin flour tortilla. What a life changer that was. Come to find out northern Mexico loves flour tortillas. Now I buy 50% flour-50% masa tortillas from a grocery store that makes them fresh. Best of both worlds
Are you talking about mitad y mitad from HEB? :D
@@bellagab3 haha yeah, but I think they stopped making them so I'm out of luck now
yeppp, my family is from Coahuila (Mexican border state) and flour tortillas have alwayssss been the thing. Even when I visit my grandparents in Mexico, they make us fresh flour tortillas
We love flour tortillas but never fried them, they are not meant fot those types of dishes.
As Chef John says, "Fork don't lie".
Chef John is a real MVP!
One thing! Just one thing! Please tell IT to me: WHY tf do I have so many fans even though no RUclipsr is unprettier than I am? WORLDWIDE!!!! WHY??? Tell me, dear dan
You are, after all, the Adam Ragusea of what’s basically just some fillings in a tortilla
It only works if you say “Tortilla” in a weird way, but that’s better than not working at all
I just posted the exact same comment before scrolling down to see yours!!
Imagine how this would taste with just a little bit of cayenne?
What i love about Adam's Thursday videos is that they teach me about reducing the dishes i need to wash. No one else does this in the culinary world so thank you!
artifact from a holier time
6:32 That little satisfied "eeh" made me laugh out loud 😁
0:34 me watching that bean on the edge of falling
Me too.
Really dissapointing
*almost lost one.
Just want to say thank you Adam, currently in culinary school in Ireland and your videos have been a massive help in understanding the how's and why's of food. Appreciate your insane work rate and upload schedule.
i can already tell this is gonna be a good video
it’s spelled “flautas” tho
I think he did it to help english speakers sort of nail the real pronounciation.
lol i think he edited the title just now
@@putalaweaconchatumare That doesn't make much sense, though, since "flautas" and "floutas" would be pronounced the same way in English. It's probably just an error. (He repeats the error in the video description.)
It's "floutas" in the region of Mexico I live in.
@@SuperMikeFender where do you live?
If it weren't for the sponsor this would feel almost exactly like an earlier Adam Ragusea video! Very breezy!
It's missing the q and a in the comments section :(
The embedded ads really drag these videos down
@@RichStone I disagree, he has smooth transitions, and you can just skip it if it matters that much
Also they’re usually related to the video
@@randomrollercoaster4763 yeah he’s just trying to feed his family
Adam: *cuts tomato*
Me: Dang that tomato looks grea-
Adam: this thing is terrible
Supermarket tomatoes always look WAY better than they taste, though.
@@zanth6577 very true
He's mentioned this before but off season cherry tomatoes are usually better
Forced ripen, probably gased it in a barrel
@@josiahlutchman4913 That's how most supermarket produce is ripened, yeah.
That one bean that held onto the bowl despite getting past your hand is a real boss
Just made these tonight... totally worth it. If you're reading this, make these for dinner. You won't regret it. 10/10
If you’re going to “cure” or “pickle” the onions a more traditional way. Onions lime and salt. Maybe oregano and pepper. That’s it.
I just made these with flour tortillas! Super good! I would recommend getting the reduced sodium black beans and salting the outside of the tortillas. Idk why but I think it’s very satisfying to have the salt on the tortilla so it’s like a nice contrast with the filling. Also this is probably the cheapest recipe I’ve done. It cost me like $5 (not counting making a side dish). This is a great recipe for a college student-thanks Adam!
Im a kid and I make these at least monthly and everybody loves them and it's my fav meal.
1:04
To think I've been paying for my starch paste all these years
you have blessed us with the knowledge of how to make a taquito. thank you
He eat it with fork it is weird
Adam sounds like a different person when he's sick.
His breathes are shorter impulses when he is sick
Adam breathing analysis
Sounds like the emperor of his empire.
@@TheSlavChef i see you everywhere
@@mauritiuscountryball5339 I've shared to you how to make kompot ;)
The “row of soldiers” part sounded exactly like in the French fry video
Adam, your videos are some of the best cooking videos out there. Straight to the point, short and best of all you encourage us to try our own style. I don't consider your videos; "instruction videos" more like a guide. You can veer off the path and get great results, because we all know what we like, so we can always make adjustments.
Thank you, i love your content!
ive been watching your videos so much i can predict sponsors omg
yes! finally corn tortillas! as I commented in one of your previous videos corn tortillas are way more common and more liked in Mexico (especially here in the capital), if you heat them up slowly on a pan or as you did: in the microwave, they become less "brittle" and are a lot more tasty than flour tortillas! you should make enchiladas with them, a quick trick you can use it to make them tastier is to heat the corn tortillas in hot oil for just a couple if seconds until the become soft (not crunchy), then while still hot fill them up with chicken or your preferred filling, afterwards you can put the salsa to get them nice and moist :3
that sounds amazing, might try it :D
@@halyoalex8942 you won't be disappointed!
Yes, corn tortillas are better, but the corn tortillas here in the US are bullcrap when compared to the ones in Mexico, especially the fresh made ones. Tortillerias smell really good too, they don't smell like farts like the tortillas that are made here
@@Coco-by8qs That's what I noticed when I moved to Mexico, the tortillas don't taste like cardboard here. That's probably why I hated eating tortillas.
He has a whole video explaining why corn tortilla are more popular in the US. And why they aren't just a us thing but are common in the northern parts of Mexico I believe
Adam thank you so much for the direction your channel has been taking the last few weeks/months. I don't want a huge wall comment but just want you to know it is really appreciated.
All the best.
Could you please elaborate? What changes are there?
@@sikinsokin tldr, he's more veggie conscious.
You can see his recipes and videos feature less meat eating, more substitutes, and even some other talking points like from his Kellogg's video. I cant say if Adam is slowly playing with vegetarianism but his content definitely is and for me that makes me very happy. He's a very open and informative chef youtuber who has not thrown shade on plant based diets unlike most. He's one of the best out there and the fact he's progressively more vegan-friendly is wonderful. I could be talking out my ass though and the last few videos have been a coincidence but that's what I've seen.
5:15 missed opportunity for your cereal sponsor
this has quickly become one of my absolute favorite go-to meals. i mix up a few cans of black beans with whatever peppers and cheese i have laying around, and suddenly i have lunch for the next week.
the filling keeps amazingly in the fridge and all i need to do is throw it in a tortilla and fry it. it's a great base for getting rid of leftovers and whatever bits you have laying around.
not to mention that, as someone who struggles to not eat meat (i'm a bit of a picky eater and a LOT of a picky cooker) this has become my favorite meatless dish, full stop.
Thanks for everything you do Adam. These recipes save some nights of mine.
made these yesterday, they were so easy and so amazing! highly recomend
I love these vegatarian recipes of yours Adam. Keep on going :D
I made these recently and they were great! I added some left over grilled chicken chopped up which was excellent as well. I'm always a little disappointed when certain Mexican or mexican american dishes dont have corn in them so next time I'll probably add some. This was super easy though and very versatile, I look forward to playing with different ingrediants!
made this with my girlfriend a while back, really loved it with a quick garnish of thin half-moons of red onion that soaked in a little lime juice for like a half hour
Adam: *h e t e r o g e n e i t y*
Me: 😤👌 Slay 'em, King!!
Hi Adam! I’m from Mexico and here we spell them “flautas”, flautas are not only taquitos, they also mean flutes, I think that is because they resemble a flute? I’m not really sure about that xD
I'm amazed how we just keep using the same idea and find a way to make it different enough to give it its own name. In essence, it's always tortilla + stuff XD. God, this video made me crave for Flautas ahogadas.
thank you for this recipe man, i make it every so often for the family.. always super good and it feeds us for a few days after!
that heterogeneity graphic will be the new merch, calling it now
How about that acidity graphic at 4:48, though?
Just planted some tomatoes seeds for the first time, never grown my own tomatoes but after watching you and Kenji (especially Kenji’s BLT video) I’ve decided this is the year
Hope Adam's tomato videos are helping! Go for it! As a former tomato gardener back in my home country, the key is always patience, and also paying attention at the right moment.
@@anirudhviswanathan3986 As a current tomato gardener my Alicantes don't even need to be pruned anymore to grow and now they spread like a weed. They've spread to my neighbor's yard and at first he liked them but has now told me he's spraying weed killer on his side of the fence just to end their encroachment (he's not mad about it, for anyone wondering). Even the local wildlife are tired of eating them and now only eat the best tomatoes.
But hey, at least they're heirloom organic. 😂😂😂
There is a typo in the title. It's called Flautas(flutes), not floutas.
We can pretend that it’s floutas because he’s using flour tortillas (though I know flour tortillas are also using in Mexico)
that's what she said.
@@TheSlavChef if your a slav chef then how to make babushkas kompot?
@@mauritiuscountryball5339 There are multiple varieties.
For the winter - get some jars, throw in fruit (half a jar), 4 spoons of sugar, water, sterilize, enjoy any time trough the harsh winter
For direct consumtion - get a huge pot, throw in fruit of choice (it is perfect with strawberries), fill in with water, add sugar to taste. Boil the shit out of it. Cool down and enjoy. You can add some lemon too if you like ;)
@@lorisbrussato7131 hehehehe!
Made it today for 3 persons and it was absolutely delicious! Thank you for tucking in some vegetarian recipes; I'd like more of them.
The crackling at 2:49 when he flips the tortilla is so satisfying. Can't believe he went through the effort of timing that right when overlaying the (regular speed )sound to the sped-up footage.
In before Adam jumps into the comments to say "actually lots of people spell it this way," despite the fact that literally nobody spells it that way
Magic spoon welcome to the age of the $10 box of cereal(before shipping and taxes)
Authentic mexicans make tacos, taquitos and tacotes called burritos with ANY filling, you are on the spot! yum!
My father is mexican and ive had some amazing mexican food in my life, this looks good Adam.
Adam speedrun his narration
"pickled onions"
Ethan Chlebowski has entered the chat
Thank you for this recipe I tried this and it turned out amazing it was really delicious I had made it for my mother’s birthday so thank you for this recipe
I really really appreciate the vegan options
“Heterogeneity” tshirt when?
Well if heterogeneity t-shirt is mass produced then no heterogeneity anymore :(
@@nahrafe That just makes is ironic hipster cool.
People might take it the wrong way and be offended, just sayin
@@nahrafe Make various different heterogeneity logos and randomly print them on shirts :D
@@halyoalex8942 that's some good idea! Make like 4 choices of colors and 4 heterogeneity logo, we got 16 variants!
That "mealy" texture of corn tortillas is not found in tortillas from "tortillería" (special tortilla shops found all over Mexico). You should definitely visit Mexico, specially Oaxaca, if you are looking for great gastronomic experiences.
I saw this video, went to the store for missing ingredients, and made this recipe with flour tortillas. It was sooooo good. Thank you!
that video was smooth, your voice was perfect and the cadence was spot on.
damn im gonna try this soon, appreciate a meat less recipe! :) too bad magic spoon dont ship to czech republic :/
I mean, I'll ship you some, but it's gonna be super expensive haha
Man I love how makeable this is! Going to have to try this one.
mexican seal of approval!! i would’ve never imagined this method of making flautas as simple as it is!! the thing that usually holds me back from making them is the greasy nightmare 😋
I love the cheese tearing technique
Haha "floutas". Ouch. (I love Adam Ragusea but I hope he issues a correction.)
Here before the title change
@@DroogyParade same
@@DroogyParade same
@@DroogyParade Same
@@jellyjacky8586 Rip Adam lol
We had a new "Heterogeneity" there for the memes!
U should try to make taquitos with tinga!
U r going to love them
Greetings from Mexico!!!
Dang, I was ready for you to throw in a Chef John homage with "fork don't lie" there at the end.
Looks good, I will definitely make these. Thanks!
Hey Adam, it would be great if you could look into the research of David Sinclair, he's a professor at Harvard studying anti-ageing. He's got quite a few dietary recommendations amongst all of his medical ones. I reckon you could probably pull quite a few good food/ageing related videos out from his research + if you could get an interview with him that would be amazing.
That sounds so interesting
Not to be that guy but you'll have to hear it from someone, it's flautas with an a, they still look delicious though
ok I just came back and everyone already said this, I'm so sorry I don't want to cyberbully you
One of the easiest recipes you have posted so far! I really want to try this
Adam is one of the only RUclipsrs who's endorsements I actually listen to all the way through.
$10 for a box of cereal?
Have you seen the bean can straining method the youtube channel "YSAC" does? He opens one side of his can around 50% of the way and flips it upside-down and uses the can as a strainer.
You can see him do it as an example in his kidney beans on bread video
Those chatty bastards...
living in mexico, i have this all the time and it sooo good. I eat it with chicken instead of beans, but still yummy
I love your videos Adam, please make them longer.
Going in Adam's house & eating is like going on an All You Can Eat buffet.
Let me put that on my bucket list
I don’t think anyone cares but I just finished watching shepherds pie, and steak 201 all with the same sponsor lol
I care ☺
@@ael6360 thx
I Care
Why is this notable?
I care that they’re good to Adam. We like Adam.
Squishing the beans is also the secret to my rice and beans
1. Love the easy bean filling.
2. Love magic spoon!
Carbs don’t make you gain weight, excess calories do
Yeas CICO is the true weight loss secret
"Floutas"
*Mexicans want to know your location*
Truuu
I’m pretty sure he’s said that he’s dyslexic in a qna video. That must be why it’s misspelled in the title
@@twistedrazor4730 dyslexic is when someone cant tell apart d and b right? Yeah some people have that issue. Its sad that some people born with disablities
Good thing he shows his town and his house many times
@@twistedrazor4730 dyslexic but uses it many times in the description wait NVM he changed it
I love this type of recipe please do more like this
I love the texture of left out fried corn tortillas. That chew.
wait... y’all get rid of the “canning goo”???
yes , once makes it less salty , 2 gets rid of the brine taste . makes them taste more like you fresh cooked them
I used to leave it in. Then I tried a recipe where I rinsed it off. Never going to skip doing that again.
"I am, a Mexican and I approve this message."
I realised I've been watching far too much of this channel when I knew exactly when the ad was coming. Worth it.
I made this black bean filling yesterday, and holy shit it is so good for how easy it is?? Literally took me like 5 minutes and it was delicious, will definitely be making these again!
Adam trying to cook Mexican food always confuses me. This looks pretty tasty, but he again seems to have avoid doing research. There are a few common tricks that would have made his job easier, ever for this low oil take. Mexicans use tooth picks to help taquitos hold their shape. It takes an extra step but makes them so much easier to cook. Lightly cooking corn tortillas in hot oil makes them super playable and very easy to roll. Keeping the filling dry (if you like cheese try one that doesn't melt readily) and adding cheese on top also makes them easier to cook and avoids oil splatter and cheese leakage. This is less of an issue with this method, but, along with the pre fry, will let you cook them hotter and faster.
NO ADAM ITS FLAUTAS!!!! 😭😭😭
NO THIS ISNT TRYING TO BE TRADITIONAL SO ITS FINE
I gotta say that switch from taquito to breakfast (aka sponsor) was cleannn 🧼🧼
Just when I was about to order food for dinner refreshing youtube and BAM a new ragusea recipe!
"You dont need instructions to open a can of beans" bit of a dated joke innit :P
"Asian style flautas", misspelled seems like the surefire way to upset a much larger chunk of people. Well done!
I've been craving something like this especially in the morning. No meat easy on the stomach just black beans and cheese taquitos yum yum
I find your videos very calming
1000th commenter
"floutas"
Oh that hurts, that's painful
I grew on stuff like this. Easy, tasty and versatile (mix in left overs like beans and chinese food).
Seeing you cooking with that griddle gave me babish vibes! :)
"Floutas"
Bruh look at this dude
no hate, but every time Adam makes "Mexican" food I die a little inside.
He literally says "I'm not attempting any kind of Mexican authenticity here".
He’s from Georgia what can you say. He’s not claiming to make authentic Mexican. He’s making Tex-mex classic dishes
Hence the no hate. I can still have an opinion, even though he put a disclaimer.
What would you do differently with this one?
5:40 that looks like the process of rolling cigars
I like your recipes, very quick without wasting time, thanks for sharing
"Asian" style flautas
If this was old sea he would make a giant long ass thread about his choices and say fuck you to everyone who dare say heade a mistake
I believe he's just referring to putting his toppings/pico de gallo on the side rather than on. The recipe itself isn't "asian style" lol
@@golshfid I know but him saying condiment on the side is "asian style" and also thai Cilantro, really grinds my gears
I love the simple weeknight meals recipes, my family also loves them. Have to try these as soon as possible
This may be the first time I've ever made a comment about the sponsor in the video and not the video itself, but my mom's been on a keto diet for nearly a year now (diabetes) and one of the things that's been hardest on her is not being able to eat cereal anymore. I'd already bought the variety pack before I'd even finished the sponsored section of the video!
In mexico we do taquitos but with cooked chicken inside, cooked potato and pepper salt as seasoning (the tortilla has to be a corn tortilla and deeply fried), chicken stock with tomatoes salsa, and what ever veggie toppings you want. You can add cheese or acid cream on top or even make another salsa but with spice