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!!