Traditional Mexican Flautas (Printable Version)
Crispy rolled corn tortillas filled with seasoned chicken and topped with fresh lettuce, cheese, and creamy sour cream.
# What You'll Need:
→ Base
01 -
12 corn tortillas
02 -
2 cups cooked and shredded chicken (or beef)
03 -
1 teaspoon ground cumin
04 -
1 teaspoon garlic powder
05 -
Salt and pepper to taste
06 -
Vegetable oil for frying
→ Toppings
07 -
1 cup shredded iceberg lettuce
08 -
½ cup crumbled queso fresco or feta cheese
09 -
½ cup Mexican crema or sour cream
10 -
Sliced avocado, salsa, chopped cilantro (optional)
# Steps To Follow:
01 -
In a bowl, combine the shredded chicken with cumin, garlic powder, salt, and pepper. Gently warm the mixture if it's cold.
02 -
Warm the corn tortillas slightly to increase pliability. Either heat them briefly in a dry pan or wrap in a damp paper towel and microwave for 20-30 seconds.
03 -
Place approximately 2 tablespoons of filling on one end of each tortilla. Roll the tortilla tightly around the filling. If needed, secure with a toothpick to prevent unraveling during frying.
04 -
Heat 2.5 cm (1 inch) of vegetable oil in a skillet over medium heat. Working in batches, fry the flautas seam-side down first, then turn until golden brown on all sides, approximately 3-4 minutes per batch. Transfer to paper towels to drain excess oil.
05 -
Arrange the fried flautas on a serving plate. Top with shredded lettuce, crumbled cheese, and a drizzle of Mexican crema or sour cream. Add optional toppings like avocado, salsa, or cilantro if desired. Serve immediately while crisp.
# Notes and Tips:
01 -
Flautas (Spanish for 'flutes') are named for their long, thin cylindrical shape. For best results, serve immediately after frying to enjoy maximum crispiness.