INGREDIENTS:
100 Grams of Traditional Rio Mar Mole
1 Teaspoon of Chicken Bouillon
1 Cup of Water
Flautas Already Prepared (Chicken or Beef filled)
Grated Panela Cheese
Thick Cream
Oil as Needed
Bring the water and Chicken Bouillon to a rapid boil in a saucepan. Lower to medium heat. Add the Traditional Rio Mar Mole. Stir until a thick sauce is formed. Put on one side. Fry Flautas in ½ inch of hot oil until golden brown on both sides. Drain on a paper kitchen towel.
Place the Flautas on a large plate and cover with Traditional Rio Mar Mole. Sprinkle panela cheese over them and place a scoop of thick cream on top.
Place lettuce, tomato, etc., on one side of the plate.
Bon Appetit!!
Flautas with Mole