Flautas — crisp rolled fried tacos, served with tomato and cucumber

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Flautas de Pollo (Crispy Rolled Chicken Tacos)

Name: Flautas de Pollo (Crispy Rolled Chicken Tacos)
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 400 g Cooked chicken; 12 Corn tortillas; 80 g White onion; 10 g Garlic; 80 ml Chicken stock; 400 ml Frying oil; 120 g Romaine lettuce; 100 ml Mexican crema; 80 g Queso fresco; 150 ml Salsa verde; 5 g Salt

Corn tortillas rolled tight around shredded chicken and fried into crisp golden 'flutes'. They shatter at the first bite, so they are buried under lettuce, crema, cheese and salsa to soften each mouthful.

Quelle

Rezept von Mexican home kitchens · 🏺 Traditionell

Mexican home-style — A taquito or flauta is a small rolled-up tortilla filled with beef, cheese or chicken and deep-fried. The longer, thinner form is usually called a flauta ('flute'), the shorter one a taquito or rolled taco.

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Zubereitung im Video · 3 Videos

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⏱ 40 Min.🍽 4 Portionen🔥 450 kcal🇲🇽 Mexiko🌶️

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Zubereitung

Sauté the onion and garlic in a spoon of oil until soft, add the shredded chicken, stock and salt, and cook 3–4 minutes until the liquid is absorbed but the mix is still moist. Cool slightly.
Warm the tortillas in a dry pan just until soft and bendy, a few seconds a side. Keep them stacked under a cloth so they stay warm and don't crack.
💡 Cold tortillas crack and unroll in the oil. The warming step is not optional — it is the difference between a tight flute and a fillingful mess in the pan.
Lay a line of chicken along one edge of a tortilla and roll it up tight into a thin tube. Secure with a toothpick through the seam. Repeat with the rest.
Heat the oil to 180°C. Fry the flautas seam-side down first, a few at a time, turning, for 2–3 minutes until deep golden and crisp. Drain on paper and pull the toothpicks out.
💡 Frying seam-down for the first 30 seconds glues the roll shut before you turn it, so it can't unravel. Don't crowd the pan or the oil cools and the flautas go greasy instead of crisp.
Lay the flautas on a platter and bury them under shredded lettuce, a generous drizzle of crema, crumbled cheese and salsa verde. Serve at once, while the shells are still crackly.

💡 Tipps

Flauta vs taquito: both are rolled-and-fried tacos. In much of Mexico a flauta is longer and thinner, often made on a full-size tortilla, while a taquito is shorter. Use whichever tortilla you have — the method is identical.
For a lighter version, brush the rolled flautas with oil and bake at 220°C for 15–18 minutes, turning halfway. They won't shatter quite like the fried ones but stay crisp under the toppings.