This Mexican-style pesto is made with pepitas instead of nuts; look for them at natural-food stores, gourmet grocers, or Latin markets.



Ingredient Checklist


Instructions Checklist
  • Heat 2 tablespoons olive oil in a saute pan over medium-low.Cook garlic until golden, 1 minute. Add pepitas; cook,tossing, until toasted, 2 to 3 minutes. Pulse to a paste in a foodprocessor. Add cilantro, lime juice, and remaining olive oil;pulse until smooth. Season with salt and pepper. Spread somepesto on a softened tortilla; top with cheese. Roll up; placeseam side down. Cover with a damp kitchen towel. Repeat.

  • Heat peanut oil in a medium skillet over medium heat until shimmering. Fry flautas in 2 batches, seam sides down, 1 minute. Using tongs, roll to brown evenly, cooking 1 minute more. Drain on paper towels, dabbing tops to remove excess oil.

Reviews (3)

14 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
I thought flautas were made with flour tortillas and taquitos were made with corn tortillas.
Rating: Unrated
I made this for a dinner party that I gave for my new group of women friends (I've recently relocated) and they said it was fabulous and ate every bite so I don't think they were just trying to make me feel better. I served it with roasted onions and squash laced with chili powder and a green salad with cilantro lime dressing. Oh, and Mexican chocolate cake.
Rating: Unrated
I used pine nuts instead of pepitas. My grocery store didn't carry pepitas. My husband I liked these and I would make them again.