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
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
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!
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
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 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!
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.
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!
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.
@@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.
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.
@@holaholafelipito 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.)
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
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
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!
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. 😂😂😂
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
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
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!
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.
I think it might be because the way you're supposed to eat it? Holding it with your fingers with your mouth at one of the open ends, like a flute! Wild guess, but that's the best I could come up with.
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
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.
@@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 ;)
You could dump them in your mixing bowl *or* you can open the can partway and just run your sink into the can, dumping it when it fills up until the water runs (mostly) clear.
I make my own bean paste, Frijoles, with canned pinto beans usually, though I will use leftover soup beans if I have any. Chuck them in a cast iron skillet with some bacon drippings (I save mine), spices, and use a masher to get the creamy texture I want, leaving some of the beans chunkier for bursts of beanie goodness. For a bean burrito, I mix in cheese, my own fermented jalapeno hot sauce, maybe some shredded beef from a leftover pot roast or fajita meat, warm up, wrap in a tortilla, and put through the microwave for half a minute.
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.
I've been meaning to try Magic Spoon so thank you for your discount code. To anyone else that wants to try it I'll tell you a secret: After you put together your box of four order and are ready to submit the order you can add one box each of the two new flavors for an additional $19 but no additional shipping cost. That's smart business acumen IMO.
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
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 😋
@@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
Okay. I'm sure this will be different in different parts of the country but I still believe it's important to address: We call "Flautas" to (only) corn tortillas taquitos, BUT they large sized. The normal sized ones are called "taquitos dorados" (browned taquitos) and the traditional filling is just beef pulp or potato mash. Flautas are supposed to be thin laaaarge. ;) Love them. Sometimes a couple of wooden thootpicks can keep the tortillas from opening. Also, heating the corn tortillas in the pan before handling them will increase the flexibility exponentially. Central Mexico here, thank you, Adam for making these videos!
A lot of mexican restaurants in the U.S. call them flautas when made with flour tortillas and taquitos when made with corn tortillas. Not strictly, but quite often
Sticking two or three flautas together with some toothpicks allows you to brown them on the non seam sides. Remove the toothpicks and brown the other sides. This allows for even, brown and crispy flautas. A nice trick I learned from my Mexican mother in law.
If you open one end of the beans all the way and then use the can opener to make a hole at the other end of the can you can run water through and not worry about loosing beans, and even shake them to get em super clean
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.
The best canned beans method for rinsing and draining: 1) cut around some of the bottom of the can--say, a quarter of the way--then, 2) over the sink, turn your can upside down and cut the top end all the way around, 3) open the top and rinse the beans. The water will drain through the bottom, you don't risk losing any of your beans, and you don't have to dirty a strainer. You may get a couple drops of water coming out of your can as you make the trip to your pan/pot, but I put my palm underneath for that, just in case; or you can bring the pan/pot to the sink for you to pour the beans directly into it.
i love when my mom makes flautas, she puts sour cream, lettuce, and queso fresco w lots of green salsa on top. no need for a knife and fork when you just pick em up ! :)
Hey a easy trick my family does for chicken flautas is to use rotisserie chicken from the store at Costco or anywhere and use soft corn tortillas just shred the chicken fill the tortilla and cook it and top with guacamole mexican cream and queso fresco
"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.
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.
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.
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
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?
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.
Just made these tonight... totally worth it. If you're reading this, make these for dinner. You won't regret it. 10/10
6:32 That little satisfied "eeh" made me laugh out loud 😁
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.
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.
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.
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
That one bean that held onto the bowl despite getting past your hand is a real boss
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.
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!
you have blessed us with the knowledge of how to make a taquito. thank you
He eat it with fork it is weird
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.
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.
0:34 me watching that bean on the edge of falling
Me too.
Really dissapointing
*almost lost one.
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
@@holaholafelipito 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?
ive been watching your videos so much i can predict sponsors omg
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!
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
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!
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. 😂😂😂
made these yesterday, they were so easy and so amazing! highly recomend
Thanks for everything you do Adam. These recipes save some nights of mine.
Adam is one of the only RUclipsrs who's endorsements I actually listen to all the way through.
I love these vegatarian recipes of yours Adam. Keep on going :D
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
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 ;)
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
1:04
To think I've been paying for my starch paste all these years
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!
The “row of soldiers” part sounded exactly like in the French fry video
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.
Adam: *h e t e r o g e n e i t y*
Me: 😤👌 Slay 'em, King!!
My father is mexican and ive had some amazing mexican food in my life, this looks good Adam.
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.
I think it might be because the way you're supposed to eat it? Holding it with your fingers with your mouth at one of the open ends, like a flute! Wild guess, but that's the best I could come up with.
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 heterogeneity graphic will be the new merch, calling it now
How about that acidity graphic at 4:48, though?
living in mexico, i have this all the time and it sooo good. I eat it with chicken instead of beans, but still yummy
5:15 missed opportunity for your cereal sponsor
I grew on stuff like this. Easy, tasty and versatile (mix in left overs like beans and chinese food).
Man I love how makeable this is! Going to have to try this one.
I really really appreciate the vegan options
Going in Adam's house & eating is like going on an All You Can Eat buffet.
Let me put that on my bucket list
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
Magic spoon welcome to the age of the $10 box of cereal(before shipping and taxes)
1. Love the easy bean filling.
2. Love magic spoon!
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 realised I've been watching far too much of this channel when I knew exactly when the ad was coming. Worth it.
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!
I like your recipes, very quick without wasting time, thanks for sharing
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
that video was smooth, your voice was perfect and the cadence was spot on.
“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!
You could dump them in your mixing bowl *or* you can open the can partway and just run your sink into the can, dumping it when it fills up until the water runs (mostly) clear.
"pickled onions"
Ethan Chlebowski has entered the chat
Just when I was about to order food for dinner refreshing youtube and BAM a new ragusea recipe!
We had a new "Heterogeneity" there for the memes!
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
Adam speedrun his narration
I make my own bean paste, Frijoles, with canned pinto beans usually, though I will use leftover soup beans if I have any. Chuck them in a cast iron skillet with some bacon drippings (I save mine), spices, and use a masher to get the creamy texture I want, leaving some of the beans chunkier for bursts of beanie goodness. For a bean burrito, I mix in cheese, my own fermented jalapeno hot sauce, maybe some shredded beef from a leftover pot roast or fajita meat, warm up, wrap in a tortilla, and put through the microwave for half a minute.
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
I do similar but in an air fryer and spray it with some pam olive oil. Works pretty well.
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
I've been meaning to try Magic Spoon so thank you for your discount code. To anyone else that wants to try it I'll tell you a secret: After you put together your box of four order and are ready to submit the order you can add one box each of the two new flavors for an additional $19 but no additional shipping cost. That's smart business acumen IMO.
$9.50/box??? for cereal?
$10 for a box of cereal?
U should try to make taquitos with tinga!
U r going to love them
Greetings from Mexico!!!
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...
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 😋
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
Authentic mexicans make tacos, taquitos and tacotes called burritos with ANY filling, you are on the spot! yum!
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.
I made these with a variation using what I had available. Excellent, this will now be added to my list of quick-ish breakfasts.
Anyone else check their playback speed at like 1:40
Just started making hodemade flautas....this seems way easier than frying them in oil. Also agree with the soggy part.
"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
Okay. I'm sure this will be different in different parts of the country but I still believe it's important to address:
We call "Flautas" to (only) corn tortillas taquitos, BUT they large sized.
The normal sized ones are called "taquitos dorados" (browned taquitos) and the traditional filling is just beef pulp or potato mash. Flautas are supposed to be thin laaaarge. ;) Love them.
Sometimes a couple of wooden thootpicks can keep the tortillas from opening. Also, heating the corn tortillas in the pan before handling them will increase the flexibility exponentially.
Central Mexico here, thank you, Adam for making these videos!
A lot of mexican restaurants in the U.S. call them flautas when made with flour tortillas and taquitos when made with corn tortillas. Not strictly, but quite often
"I am, a Mexican and I approve this message."
Sticking two or three flautas together with some toothpicks allows you to brown them on the non seam sides. Remove the toothpicks and brown the other sides. This allows for even, brown and crispy flautas. A nice trick I learned from my Mexican mother in law.
Carbs don’t make you gain weight, excess calories do
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If you open one end of the beans all the way and then use the can opener to make a hole at the other end of the can you can run water through and not worry about loosing beans, and even shake them to get em super clean
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.
One of the easiest recipes you have posted so far! I really want to try this
NO ADAM ITS FLAUTAS!!!! 😭😭😭
NO THIS ISNT TRYING TO BE TRADITIONAL SO ITS FINE
I love the texture of left out fried corn tortillas. That chew.
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.
The best canned beans method for rinsing and draining: 1) cut around some of the bottom of the can--say, a quarter of the way--then, 2) over the sink, turn your can upside down and cut the top end all the way around, 3) open the top and rinse the beans. The water will drain through the bottom, you don't risk losing any of your beans, and you don't have to dirty a strainer. You may get a couple drops of water coming out of your can as you make the trip to your pan/pot, but I put my palm underneath for that, just in case; or you can bring the pan/pot to the sink for you to pour the beans directly into it.
"Asian style flautas", misspelled seems like the surefire way to upset a much larger chunk of people. Well done!
I understand short videos probably are more appealing to most of the audience but honestly id love longer videos
"You dont need instructions to open a can of beans" bit of a dated joke innit :P
i love when my mom makes flautas, she puts sour cream, lettuce, and queso fresco w lots of green salsa on top. no need for a knife and fork when you just pick em up ! :)
"floutas"
Oh that hurts, that's painful
Hey a easy trick my family does for chicken flautas is to use rotisserie chicken from the store at Costco or anywhere and use soft corn tortillas just shred the chicken fill the tortilla and cook it and top with guacamole mexican cream and queso fresco
"Floutas"
Bruh look at this dude
i've watched and loved your content enough to tell you have a cold. hope you feel better soon!