For each Flauta, soften and heat 2 tortillas by turning them about 30 seconds each on an ungreased griddle over medium-high heat. Lay the tortillas flat and overlapping.

Spoon a band of 3 to 4 tablespoons warm meat filling across the greatest length of the overlapping cakes, then roll tortillas around filling. Hold shut with tongs (of fasten with small wooden skewers), and fry over medium heat in about 1/2 inch of oil heated to 350* until the Flauta is slightly crisp. Drain on paper towels, then eat with your fingers.

(If you prefer, roll and fry the tortillas, then use a spoon to add the filling.) Makes 6 flautas