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1. Combine the pork, chili powder, vinegar, garlic, oregano and salt in a bowl and knead vigorously with both hands, then beat with a large spoon until the sausage mixture is smooth.
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2. In a heavy 10- to 12-inch skillet, melt the lard over moderate heat until a drop of water flicked into it splutters and evaporates instantly.
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3. Add the sausage mixture and fry for 8 to 10 minutes, stirring frequently and mashing the meat with the back of a spoon to prevent any lumps from forming.
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4. Do not let the sausage brown. When no trace of pink remains, taste the sausage for seasoning and remove the pan from the heat.
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5. Pour vegetable oil into a 12-inch skillet to a depth of about 1 inch and heat the oil until it is very hot but not smoking. Meanwhile, warm the tortillas one at a time in an ungreased 10-inch skillet set over moderate heat.
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6. Turn the tortillas over and back with tongs for about 30 seconds, until they are soft but not browned. Stack them on a plate as you proceed.
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7. To assemble each flauta, place two tortillas side by side on a flat surface, overlapping them by about 2 inches (illustrations, below). Spoon ¼ cup of the warm sausage mixture onto the tortillas as shown.
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8. Fold the tortillas over the meat and roll them into a cylinder.Hold the flauta in shape with two or three wooden toothpicks.
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9. Fry two or three flautas at a time in the hot oil, turning them over with a slotted spatula or tongs for about 2 minutes, or until they are crisp and golden. As they are done, transfer the flautas to paper towels to drain.
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10. Arrange the flautas attractively on a heated platter and serve them while they are hot, accompanied by the red chili sauce in a separate bowl
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HOW TO FILL AND SHAPE A FLAUTA:
Spread out two tortillas, overlapping them by about 2 inches, eclipse fashion.Spoon ¼ cup of the filling across the lower half of the overlapping tortillas, forming a band about 1 inch wide and 8 inches long.
Fold the bottom edges of both tortillas up over the filling. Starting at thefilled edge, roll up the tortillas into a tight cylinder to enclose the filling.As the name suggests, a rolled flauta looks somewhat like a flute.
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