FLAUTAS
(6-8 servings)

20 large tortillas
1 cup cooked and shredded lamb
1 cup cooked and shredded chicken breast
Corn oil
1 cup heavy cream
1 head romaine, shredded
1/2 pound anejo cheese, crumbled (or parmesan)

RED SAUCE

12 guajillo chiles, roasted
1 or 2 garlic cloves, roasted
Salt

GREEN SAUCE

20 tomatillos
4 serrano chiles
1 garlic clove
Salt
1 avocado, peeled and mashed

Fill 10 tortillas with lamb and 10 with chicken. Roll tightly and fry in very hot oil. Drain on brown paper. Arrange the flautas on a serving platter. Top one end of the flautas with Red Sauce, the other end with Green Sauce; pour the cream in between -- to resemble the Mexican flag. Garnish with lettuce and sprinkle with cheese.

To make the Red Sauce, soak the chiles in hot water for 15 minutes. Puree with the garlic, salt to taste, and as much water as needed to make a medium-thick sauce.

To make the Green Sauce, cook the tomatillos, chiles, and garlic in a small amount of salted water. Puree and mix with the avocado.

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