Flautas
intro
Crispy rolled corn tortillas stuffed with spiced shredded chicken, fried to golden crunch, served with cool crema and zesty salsa for a satisfying, shareable bite.
Ingredients
Steps
Cook spiced chicken
Place 450g boneless skinless chicken thighs in a small saucepan with 240ml low-sodium chicken broth, ½ tsp ground cumin, ½ tsp garlic powder, ¼ tsp smoked paprika, and ½ tsp kosher salt. Bring to a gentle simmer over medium stovetop heat (170°C/340°F), then reduce heat to low, cover, and cook for 15 minutes until chicken reaches an internal temperature of 75°C/165°F. Remove chicken, shred finely with two forks, and toss with the remaining ½ tsp cumin, ½ tsp garlic powder, ¼ tsp smoked paprika and 2 tbsp reserved cooking broth to keep the filling moist without making it soggy.
Warm corn tortillas
Stack 12 (6-inch/15cm) corn tortillas on a microwave-safe plate, cover tightly with a damp paper towel, and microwave on 1000W high power for 45 seconds until tortillas are soft and fully pliable. Keep tortillas covered with the damp towel as you work, to prevent them from drying out and cracking during rolling.
Roll stuffed flautas
Working with one warm tortilla at a time, lay it flat and add 2 tbsp of shredded seasoned chicken and 1 tbsp of shredded Monterey Jack cheese in a tight, narrow line across the lower third of the tortilla. Roll the tortilla as tightly as possible around the filling to form a thin cylinder, then secure the loose seam with one wooden toothpick inserted horizontally through the roll to prevent unrolling during frying. Repeat with all remaining tortillas, chicken, and cheese.
Fry until golden crisp
Heat 500ml vegetable oil in a deep heavy-bottomed skillet to 180°C/350°F over medium heat, checking temperature with a candy thermometer for accuracy. Working in batches of 3-4 flautas at a time (do not overcrowd the pan, as this drops oil temperature), place flautas seam-side down in the oil and fry for 2 minutes per side, until deep golden brown and crispy all over. Use metal tongs to transfer cooked flautas to a wire rack set over a paper towel-lined baking sheet, and sprinkle immediately with the remaining ½ tsp kosher salt while the surface is still hot and oil-coated.
Garnish and serve
Let fried flautas cool for 3 minutes (the filling will be very hot straight from the oil), then carefully twist and remove all wooden toothpicks from each roll to avoid a choking hazard. Arrange flautas on a shared serving platter, drizzle with 120ml Mexican crema, spoon 120ml salsa roja alongside for dipping, and garnish with 2 tbsp of chopped fresh cilantro.
Tips
2.Maintain a steady 180°C/350°F oil temperature while frying: oil that is too hot will burn the tortilla exterior before the filling warms through, while oil that is too cool will make flautas soggy and grease-logged.
3.For a lighter, lower-oil alternative, brush rolled flautas with 2 tbsp of vegetable oil, arrange on a baking sheet, and bake at 200°C/400°F for 18 minutes, flipping halfway through, until evenly crisp.
OMG these flautas are SO good! I made them for my family dinner last night and even my super picky 7 year old asked for seconds. The crunch is perfect, I didn’t think they’d get that crispy baking them instead of frying! Total game changer for weeknights.
Brought these to my neighborhood potluck on Saturday and they were gone in 10 minutes flat! People kept asking me for the recipe, I felt like a rockstar. I added a little extra cotija on top before serving and it was chef’s kiss.
Super easy recipe, took me exactly 35 minutes like the recipe said even though I’m a total beginner cook. Only note is I’d add a little more taco seasoning to the chicken next time for a bit more kick, but otherwise 10/10.
Wait has anyone tried prepping these ahead for the week? I do meal prep every Sunday and need something that holds up well for lunches. Would they get soggy if I assemble them the night before cooking?
My partner is obsessed with Mexican food and I’ve been nervous to make flautas because I always mess up rolling tortillas. These were so easy! I warmed the tortillas in the microwave for 20 seconds so they didn’t crack when I rolled them, zero breakage. SO good with guac and sour cream.
Made these in my tiny dorm air fryer last night and they turned out insane! I used pre-shredded rotisserie chicken to cut down on prep time even more, total cost for the whole batch was like $8 and fed me and my two roommates. Will be making these every week now.
Quick question — can I use gluten free corn tortillas for this recipe instead of flour? My youngest has a gluten sensitivity and I want to make these for our next taco night.
Made these for our Super Bowl watch party this year and they were a way bigger hit than the wings! I served them with salsa, queso, and guac for dipping, and people kept coming back for more. Even my cousin who hates chicken ate three of them lmao.
I’ve been making flautas for 40 years and this recipe is easily one of the best versions I’ve tried. The seasoning on the chicken is perfectly balanced, not too salty, not too spicy. My grandkids begged me to make them again when they visited last weekend.
I added a diced jalapeño and a teaspoon of cayenne to the chicken filling because I love extra heat, and it was *chef’s kiss*. The crisp on the outside is unbeatable, I’ll never order takeout flautas again after making these. So much cheaper too!
Wait, I tried making these last night and half my tortillas cracked when I rolled them, and they came out a little less crispy than I wanted. What did I do wrong? I used cold tortillas straight out of the fridge, oops.
Has anyone tried making these with jackfruit instead of chicken for a vegan version? I’m trying to cut down on meat but I’ve been craving crispy flautas so bad!
I was skeptical that baked flautas could be as good as fried, but man was I wrong. These are so crispy I didn’t even miss the deep fryer mess. I dipped mine in homemade green chile queso and it was the best dinner I’ve made all month.
This is my new go-to busy weeknight meal. It takes barely any active time, I can use leftover rotisserie chicken from the night before, and my whole family clears their plates. No dinner table fights, that’s a win in my book.
Pro tip: make these in the air fryer instead of the oven! 8 minutes at 400F, flip halfway, and they come out extra crispy with way less oil. I make a batch every Sunday for quick snacks all week.
Made these for my kid’s birthday party over the weekend and all the other parents were asking for the recipe. I served them with a little lime crema and pico de gallo on the side, and even the toddlers were gobbling them up. So easy to make in big batches too!
This recipe is so budget friendly! I already had most of the spices in my pantry, picked up a pack of tortillas and a couple chicken breasts for under $10, and got 12 flautas out of the batch. Way better than paying $2 per flauta at the local taco shop.
Leftovers of these are chef’s kiss! I had a couple for breakfast this morning with a fried egg on top and some hot sauce, 10/10 would recommend. Who knew flautas made such a good breakfast?