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.
🧂 Ingredients
- 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.
💡 Pro Tips
- ✓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.
✨ Twist Ideas
Inspiration for your own version of this recipe
- 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.