Is anyone else ready for the weekend? Oh… we just had one? I could use another. I spent all day Sunday shopping for a bridesmaid dress, which was fun but exhausting. Plus traveling home through inclement weather (with a pit stop to check on my sister’s bunny during the storm while they’re out of town) = so sleepy. On the extra plus side, I got to run into Whole Foods for a hot minute, which is always a treat when you live hours away from one. Hours. Feel bad for me.
While I was out shopping, Josh was at home eating leftover flautas. <– Spell check doesn’t like that word, it prefers taquitos. Do you know the difference between a flauta and a taquito? It’s all in the tortilla. Fauta = flour tortilla (wrapped like a flute, for which it’s named) and a taquito is a corn tortilla (i.e., little taco). Does it matter? Probably not, but if I’m ever on Chopped, I don’t want to be the person Aarón Sánchez is shaking his head at over semantics. Anyone else feel bad when he tears into someone about how there’s no way this sauce could be a mole because those take hours and hours to prepare? It breaks my heart every time.
But then I eat a flauta, and my heart is mended. I’d never even really had a flauta until I had these. They seem to always be made with chicken so I can’t have them (plus they’re deep fried). I’ve tried oven baked ones before, and they were kind of blah and not what I’d consider a crispy, delicious flauta. These are made in a frying pan with a spritz of oil — so much better than deep fried, but you get a more satisfying crunch than the oven.
P.S., This is the first time I ever swapped out sour cream for Greek yogurt on Mexican food and was totally impressed with how well it worked! We ALWAYS have sour cream in the house (it’s basically my favorite food) but I somehow ended up without it — desperate times call for Greek yogurt, apparently. I was totally grossed out by the idea at first, but it’s actually totally delicious! Okay, internet, you get a big “I told you so!”