Flautas Ahogadas (Crispy Flautas in Salsa)

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Rating: 3.86
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Flautas Ahogadas (Crispy Flautas in Salsa)

Prep Time: minutes
Cook Time: minutes
Yields: servings
Difficulty:

Ingredients

  • For the Salsa
  • 2 pounds tomatillos peeled and washed
  • 4-6 serrano peppers stems removed
  • 1-2 garlic cloves
  • 1/2 large white onion
  • 1/2 cup cooking water from salsa ingredients
  • salt to taste
  • 1/3 cup chopped cilantro (optional)
  • For the Flautas
  • cup grapeseed or canola oil
  • 16 corn tortillas
  • 3 full cups shredded chicken breast (previously cooked)
  • 16 toothpicks
  • You Will Also Need
  • 2 cups Mexican crema or sour cream
  • 1 cup cotija cheese crumbled
Difficulty:
Flautas ahogadas! Crispy, rolled corn tortillas filled with chicken and served in a warm salsa verde. And don't forget to garnish with Mexican crema and crumbled cotija cheese!

Flautas ahogadas literally translates to drowned flautas. I will confess, any kind of flauta or crispy taquito is one of my all-time favorite Mexican meals. Flauta is the Spanish word for flute. In certain parts of Mexico, a special corn tortilla that is extra long, is made especially for flautas. Flautas are also referred to as taquitos and tacos dorados. Drowned in a freshly prepared salsa verde then garnished with Mexican crema and crumbled cotija cheese! What's not to love about that? So when my husband requests flautas for dinner, I am more than happy to grant his request!

Directions

For the Salsa
  1. To a pot of simmering water, add the tomatillos, serranos, garlic and onion. Cook for 7-10 minutes or just until tomatillos turn from bright green to to olive green. Using a slotted spoon, transfer salsa ingredients to the blender. Add ½ cup of cooking water and salt to taste. Blend on high until smooth. If adding cilantro, wait until the salsa cools a bit and then add it it and blend for a few seconds. Set aside.
For the Flautas
  1. Preheat a comal of griddle pan to medium heat for 3-5 minutes. Brush tortillas with oil on both sides and stack onto plate. Cook tortillas on hot comal for 5-7 seconds per side. Stack onto plate once again, keeping them covered with foil paper.
  2. Preheat 1½ cups of oil to medium heat in a large skillet for 5-6 minutes. Take two tortillas from stack and overlap them about 1½ inches. Fill with chicken (about 4 tablespoons' worth) down the center. Carefully roll as tight as you can to make a flute shape. Secure at the seam with toothpicks, one on each side.
  3. Fry in preheated oil, seam side down to start. Turn as needed. Once crispy and golden brown, remove from oil and stand up in a bowl lined with paper towels until you are done frying.
  4. While the flautas drain and cool slightly, warm the salsa verde in a saucepan for a few minutes. To plate, add two extra long flautas to a plate. Ladle on a generous amount of warm salsa. Garnish with crema and queso cotija. While the flautas drain and cool slightly, warm the salsa verde in a saucepan for a few minutes. To plate, add two extra long flautas to a plate. Ladle on a generous amount of warm salsa. Garnish with crema and queso cotija.

Chef Notes


Brushing the tortillas with oil and cooking them on a hot comal for a few seconds helps to keep the tortillas from tearing when filling and rolling. To skip this method and simply steam the tortillas, wrap 6 tortillas in paper towels and cook on high for 1 minute in the microwave. If you have a good quality tortilla, there will be minimal tearing.

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Votes: 7
Rating: 3.86
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One fresh medium sized green chile has as much Vitamin C as six oranges.

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