Flautas Ahogadas (Crispy Flautas in Salsa)
Flautas Ahogadas (Crispy Flautas in Salsa)
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 (Crispy Flautas in Salsa)
Flautas Ahogadas (Crispy Flautas in Salsa)
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!
Servings Prep Time
4servings 30minutes
Cook Time
40minutes
Servings Prep Time
4servings 30minutes
Cook Time
40minutes
Ingredients
For the Salsa
  • 2pounds tomatillospeeled and washed
  • 4-6 serrano peppersstems removed
  • 1-2 garlic cloves
  • 1/2large white onion
  • 1/2cup cooking water from salsa ingredients
  • saltto taste
  • 1/3cup chopped cilantro(optional)
For the Flautas
  • cup grapeseed or canola oil
  • 16 corn tortillas
  • 3full cups shredded chicken breast(previously cooked)
  • 16 toothpicks
You Will Also Need
  • 2cups Mexican crema or sour cream
  • 1cup cotija cheesecrumbled
Instructions
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.
Recipe 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.