Similar to taquitos, flautas are filled and rolled tortillas that are fried and served with various condiments. The name means “flute” and refers to the shape of the crunchy treats. Flautas can be made with a pork, beef, or rice filling, all of which are indicative of Spanish culinary influences. Recognized by the Mexican state of Sinaloa as a regional food specialty, flautas tend to be longer in Mexico than US versions. Using corn tortillas recalls Mexico’s reliance on corn and cornmeal, which forms the base for many Mexican foods. Flautas are popular in the US, particularly in the Southwest, where Mexican cuisines reign. The filled snacks can be made with either corn or flour tortillas.
Recipe Servings: 6
Ingredients
- 1 rotisserie chicken, chopped, with skin
- 1 poblano pepper, diced
- ¼ large onion, diced
- 2 Tbsp corn or vegetable oil
- 2 tsp salt
- ¼ tsp black pepper
- 1 tsp ground cumin
- ⅛ tsp ground cloves
- 36 (6-inch) corn tortillas
Toppings:
- ½ iceberg lettuce, shredded
- 2 tomatoes, thinly sliced
- ¼ large onion, thinly sliced
- 1 avocado, sliced
- Crumbled queso fresco
- Mexican sour cream
- Salsa de arbol
Directions
- In a large skillet or pan, heat oil over medium high heat.
- Add the onions and poblano peppers, and cook 5 to 7 minutes or until tender, stirring frequently.
- Add the salt, black pepper, cumin, and cloves and cook for an additional 1 minute, stirring frequently.
- Add the chicken with skin and drippings, and cook for a final 2 minutes, tossing to fully incorporate all the ingredients. Remove the filling from heat and set aside.
- In a microwave or oven, warm half of the tortillas until they are softened and flexible.
- Along the center of each, distribute 2 heaping tablespoons of the filling.
- Tightly roll each of the tortillas into a cylinder, securing with toothpicks. Repeat these steps with the remaining tortillas and filling.
- In a large skillet, heat 3 cups of vegetable oil to a temperature of 350°.
- Fry the rolled tortillas in the oil, no more than 4 at a time, for about 4 minutes, until golden and crisp.
- Drain on paper towels. Repeat process until all flautas are fried.
- To serve, discard the toothpicks. Plate 4 to 5 flautas per serving, and top with a generous amount of lettuce, and slices of tomato, avocado, and onion.
- Drizzle with sour cream and a heaping scoop of cheese, and finish with salsa de arbol.
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