As a special tribute to Ron Burgundy, we're making "Jazz Flautas." Join Claud as he shows Janet and Paul just how easy it is to make his flautas from scratch.

Ingredients:

For the Salsa:

• 1 pound of ripe tomatoes
• ½ jalapeno (or 1 whole chile Serrano)
• 1 small white onion, peeled and sliced
• 1teaspoon sugar
• 1teaspoon sea salt
• 3 tablespoons white vinegar
• 1/4 teaspoon dried Mexican oregano

• 2 cups masa harina
1-1/4 cup to 1-1/2 cup very warm water

• An assortment of fillings: shredded chicken, ground beef, cubed turkey, roast pork, lobster, roasted chiles, cubed potato, Mexican cheese, etc. - use your imagination.
• 2 cups vegetable oil
• Garnishes of your choice: shredded iceberg lettuce, radishes, avocado, and/or sour cream.

Directions:

1. In a small saucepan, cover tomatoes with water and bring to a boil. Reduce heat to a simmer and cook 5 minutes. Place cooked tomatoes and remaining ingredients in a blender and puree until smooth. Set the salsa aside until ready to use.

2. In a large mixing bowl, combine the masa harina with the very warm water. Let mixture sit a few minutes and then turn dough out onto a clean surface and continue to knead 3-4 minutes. Add a little more masa harina if the dough sticks too much to your hands. Cover masa harina with a damp towel and rest 1 hour.

3. Roll dough into 16 to 18 golf ball-size balls. Using your palms or (better yet) a tortilla press lined with a thin plastic bag, gently press one of the balls into a 6” disc.

4. Heat a griddle or a large skillet on high heat. Carefully peel a tortilla from the plastic and lay it flat on the skillet. Cook 30 seconds to a minute on each side until lightly browned puffed in spots. As you work, keep finished tortillas covered with a towel to stay warm and moist.

5. In a deep, heavy skillet, heat the oil to about 350F. Using tongs, soften a tortilla by sweeping through the hot oil and then patting dry on paper towels. Lay a heaping tablespoon of filling in the middle of the warm tortilla. Roll up tightly and secure with a toothpick.

6. Increase oil temperature to 375 degrees and fry the flautas in batches until golden.

7. Serve over a plate of warm sauce and top with garnishes of your choice. Enjoy!

Serves 6-8