Flautas Flautas Advocate staff photo by ARTHUR D. LAUCK -- Dr. Tooley Towns prepares his flautas with either beef or venison and serves them with guacamole, sour cream and salsa. Dr. Tooley Towns April 24, 2013 Comments Flautas Makes 6 to 8; serves 3. Recipe is by Dr. Tooley Towns, who says flautas make a great appetizer or may be served as part of a more substantial Mexican meal. 8 ozs. beef or venison 1/4 tsp. salt 1/4 tsp. black pepper 1/2 tsp. cumin 3 cloves garlic, minced 6 to 8 (6-inch) corn tortillas Vegetable oil for frying Guacamole, sour cream and salsa, for serving 1. Season beef or venison or salt, pepper, cumin and minced garlic. Cook in slow cooker or pressure cooker until the meat can be shredded. 2. Soften the tortillas (must be corn, not flour tortillas) in microwave until pliable, about 20 seconds. Roll about 1 to 2 tablespoons of the cooked meat in each tortilla and secure with toothpick. 3. Fry in vegetable oil in a deep fryer until crisp. Serve with guacamole, sour cream and salsa.