Flautas - cooking recipe

Ingredients

3/4 lb lean ground beef
1/4 cup chopped poblano peppers or 1/4 cup anaheim chili
1/2 cup chopped onion
2 cloves garlic, minced
1 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 dash ground cinnamon (optional - add for a spanish flair)
1 dash ground cloves (optional - add for a spanish flair)
8 8-inch flour tortillas
cooking oil (for deep frying)

Preparation

In a nonstick frying, pan cook meat until no pink remains.
Drain excess fat and add pepper, onion, and garlic cook until veggies are tender.
Stir in oregano, cumin, salt, cinnamon, and cloves.
Cover and cook over low heat for 3 minutes stirring occasionally.
Remove from heat and set aside.
Heat a nonstick pan at a medium-low heat.
For each flauta: warm a tortilla on each side in the pan (until it bends readily, not to brown it).
Spread 2 tablespoons of the meat filling across the center of the tortilla (all the way to the edges).
Roll up so that the filling is in the middle and secure with a wooden toothpick.
In a medium to large saucepan, heat 2 to 3 inches of oil to med-high heat.
Fry 3 or 4 flautas at a time (don't overcrowd) about 3 minutes or until crisp and golden.
Turn as required to brown them evenly all over.
Use tongs to lift the flautas from oil and tip to allow excess fat to drain out of each end.
Drain on paper towels and keep warm in a 300F oven while frying remaining flautas.
Remove toothpicks and serve with salsa and sour cream.