Mexican · Main · Medium
Flautas
Rolled tortillas fried shatteringly crisp around savory chicken or beef, topped with crema and guacamole. Flutes of pure crunch.
The whole recipe in 60 seconds
Flautas, in 5 ideas
- Flauta means flute, named for their long thin shape
- Flour tortillas roll tighter than corn for flautas
- Frying seam side down first seals the roll without unraveling
- The cold creamy toppings against the hot crisp shell is the whole point
- Taquitos are the corn tortilla version; flautas use flour
What you need
Ingredients
- 12 flour tortillas
- 3 cups shredded chicken or beef
- Oil, for frying
- Toothpicks
- 1 cup shredded lettuce
- 1/2 cup crema
- 1 cup guacamole
- 1/2 cup crumbled queso fresco
- Salsa, for serving
How to make it
Directions
- Warm the tortillas so they roll without cracking.
- Place filling in a line down the center of each and roll tightly. Secure with a toothpick.
- Fry in 350 F oil, seam side down first, until golden all over, about 3 minutes.
- Drain on a rack and remove toothpicks.
- Top with lettuce, crema, guacamole, and queso fresco.
- Serve with salsa on the side.
Money saver. Shred a rotisserie chicken for the filling; it is faster and cheaper than cooking chicken just for this.