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Flautas

Name: Flautas
Prep time: PT25 minutes
Cook time: PT15-20 minutes
Total time: PT40-45 minutes
Yield: 12
Cuisine: Mexico
Ingredients: 12 undefined Corn tortillas (Use good quality corn tortillas that are not too dry. If they are brittle, they may crack when rolled.); 400 g Cooked shredded chicken (Can be rotisserie chicken or chicken breasts boiled and shredded. Season to taste with salt, pepper, and a pinch of cumin if desired.); 4-6 cups Vegetable oil or other high-smoke point oil (For deep frying. Ensure enough oil to submerge the flautas during frying.); 120 ml Mexican crema or sour cream (For serving. Mexican crema is thinner and less tangy than American sour cream.); 200 ml Salsa verde or your favorite salsa (For serving.); 2 cups Shredded iceberg lettuce (For topping. Adds a refreshing crunch.); 100 g Crumbled queso fresco (For topping. A mild, crumbly white cheese.); 12 undefined Toothpicks (To secure the rolled flautas.)

Crispy Rolled Taquitos

Authentic Mexican flautas, also known as taquitos, are made by tightly rolling corn tortillas around a savory filling, then deep-frying them until perfectly golden and crispy. Traditionally filled with shredded chicken or beef, these are a delightful appetizer or main course, best served with cool crema, vibrant salsa, crisp lettuce, and crumbled queso fresco.

Temps de préparation25 minutes

Temps de cuisson15-20 minutes

Temps total40-45 minutes

Portions12

DifficultéEasy

2 modifications· Feb 8

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🧂 Ingrédients

12 Corn tortillas(Use good quality corn tortillas that are not too dry. If they are brittle, they may crack when rolled.)
400 g Cooked shredded chicken(Can be rotisserie chicken or chicken breasts boiled and shredded. Season to taste with salt, pepper, and a pinch of cumin if desired.)
4-6 cups Vegetable oil or other high-smoke point oil(For deep frying. Ensure enough oil to submerge the flautas during frying.)
120 ml Mexican crema or sour cream(For serving. Mexican crema is thinner and less tangy than American sour cream.)
200 ml Salsa verde or your favorite salsa(For serving.)
2 cups Shredded iceberg lettuce(For topping. Adds a refreshing crunch.)
100 g Crumbled queso fresco(For topping. A mild, crumbly white cheese.)
12 Toothpicks(To secure the rolled flautas.)

👨‍🍳 Instructions

1
Prepare the tortillas: Gently warm the corn tortillas one by one in a dry skillet over medium heat for about 30 seconds per side, or microwave them wrapped in a damp paper towel for 30-60 seconds. The goal is to make them pliable enough to roll without cracking. Keep them warm and covered with a clean kitchen towel as you work.
⏱️ 10 minutes
2
Assemble the flautas: Lay a warm tortilla flat. Place about 2-3 tablespoons of shredded chicken near one edge. Tightly roll the tortilla around the filling, starting from the filled edge. Secure the roll by inserting a toothpick through the seam.
⏱️ 10 minutes
3
Heat the oil: Pour the vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of at least 2-3 inches. Heat the oil over medium-high heat until it reaches 180°C (350°F). Use a thermometer to ensure accuracy. If you don't have a thermometer, a small piece of tortilla should sizzle vigorously when dropped in.
⏱️ 5-10 minutes
4
Fry the flautas: Carefully place 3-4 flautas, seam-side down, into the hot oil using tongs. Do not overcrowd the pot, as this will lower the oil temperature and result in greasy flautas. Fry for 3-5 minutes per side, turning occasionally, until they are deeply golden brown and crispy all over. The internal temperature should reach 74°C (165°F).
⏱️ 10-15 minutes
5
Drain and serve: Remove the flautas from the oil with tongs and place them on a wire rack set over a baking sheet to drain any excess oil. This helps maintain crispiness. Let them cool slightly.
⏱️ 2 minutes
6
Garnish and enjoy: Remove the toothpicks before serving. Arrange the flautas on a platter and generously top with shredded lettuce, a drizzle of crema, a spoonful of salsa, and a sprinkle of crumbled queso fresco. Serve immediately while hot and crispy.

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💡 Conseils de pro

✓Ensure tortillas are warm and pliable to prevent cracking during rolling. If they are dry, they will break.
✓Roll the flautas as tightly as possible to prevent them from unrolling during frying. The toothpick is crucial for this.
✓Maintain the correct oil temperature (180°C/350°F). Too low, and they'll be greasy; too high, and they'll burn before cooking through.
✓Fry in batches to avoid overcrowding the pot, which lowers oil temperature and leads to uneven cooking.
✓Drain flautas on a wire rack, not paper towels, to keep them crispy.
✓Always remove toothpicks before serving to avoid choking hazards.

✨ Idées de variations

Inspiration pour votre propre version de cette recette

Beef Flautas: Substitute shredded beef (like barbacoa or shredded chuck roast) for the chicken.
Potato Flautas: Mash cooked potatoes with spices and use as a filling.
Cheese Flautas: Fill with a blend of shredded cheese (Monterey Jack, Oaxaca) and a little chili powder.
Baked Flautas: For a lighter version, brush rolled flautas with oil and bake at 200°C (400°F) for 20-25 minutes, flipping halfway, until golden and crisp. Note: they will not be as uniformly crispy as fried versions.