So Lilli was so enamored of the idea of flautas that 
she made me (as only a woman can) keep going until
I got them right. So version 1, when I made hers but
made the easier tostadas for myself, were pretty
creditable, but the filling oozed out the open sides; 
dinner 2's involved using warm filling and tortillas, 
and they tasted really good, but the filling not only
oozed out the edges but exploded through the crust.
On day 3, Lilli asked what was for supper, and I
suggested hot French dips to use up the tri-tip that
I'd made earlier in the week, and she said, not flautas?
and I said no, and she threatened to hold her breath
until she turned blue, so I made her flautas, holding
them down in the hot spattering oil until they started
to harden, then flipped them and held them down until
they were done. Then I made tostadas again for me,
which are easier and I prefer anyway (I cut the tortillas
in half before frying to make them easier to eat after
cooking). Day 4, I made them empanada-style sealing the
edges with flour paste and pricking the middles to
minimize the likelihood of oozing or explosion. I did a
comparison - small yellow corn tortillas or the large
white corn ones that I'd been using. I liked them both
better than the rolled ones, not only because they were
easier to make and more tractable, but the texture was
a softer crunch but still a crunch. She of course prefers
a harder crunch, so next time when I return I'll make the
flautas again but seal the edges with starch paste -
this should satisfy everyone. Day 5 - this e-mailed recipe 
from Lilli shows that she can cook and produces a prettier
product than I can (from the photos she included in the 
e-mail). I believe that the palillos she refers to are 
toothpicks, which I once proposed to fasten the edges with.

Flautas sin palillos
categories: Mexican, starter
yield: 3

3 white corn tortillas
3 oz meat filling
flour/water paste
oil for frying
salsa
onions
Mexican blend grated cheese
scallions, sliced, opt
cotija, opt

Place three white corn tortillas in plastic bag, 
microwave on high 2 min. Carefully (hot!) remove 
one at a time, place 2 Tb cold meat on closest 
edge. Roll until within 1 1/2" of far edge. Paint 
flour/water mixture on edge, finish rolling, 
place sealed side down. Cook in frying pan with 1" 
medium hot oil. Place some salsa on plate, add 
flautas, top with more salsa, onion and cheese.
Microwave or broil until cheese melts.

Topping with chopped green onions and cotija 
cheese and guacamole would be nice.

Source: Lilli the day after I left (2/24/20)
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