Flautas Recipe
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
25 mins
-
Servings
4 Servings
-
Calories
444 kcal
-
Course
Main Course
-
Cuisine
Mexican
Flautas Recipe
Report
The great thing about this flautas recipe is that the construction is simple and you use a toothpick to keep from making a mess! Tasty and simple to make.
Share:
Ingredients
- 1 tablespoon vegetable oil
- 1 onion diced very finely
- 4 garlic cloves minced very finely
- 1 lb rotisserie chicken cooked and shredded, about 4 cups
- salt and pepper to taste
- garlic powder to taste if needed
- onion powder to taste if needed
- 2 tablespoons neutral oil
- 30 corn tortillas
- 1/4 cup corn starch or all purpose flour
- 2 to 4 tablespoons water enough to make a glue-like paste
- 1 to 2 cups neutral oil (canola, vegetable, avocado, or peanut) for frying (enough to get 1 inch in your pan)
For the Avocado Sauce
- 12 ounces salsa verde homemade or store bought
- 2 small avocado or one large
- 2 teaspoons roasted chicken better than bouillon
- 1/2 to 1 cup water to desired thinness
- salt to taste
- Jalapeño optional, to taste for more spice
- lime juice optional, to taste for more acidity
Other Topping Ideas
- crema mexicana table cream or sour cream styles will work
- queso fresco cheese or feta crumbled
- Pico de Gallo or store bought
- shredded lettuce optional
Instructions
- Start by making Pico de Gallo if you're making yours fresh vs store bought. Let it sit in the refrigerator until it is time to serve the flautas.
- Make Avocado Sauce: In a blender, add 12 ounces of salsa verde (homemade or store bought), 2 small peeled and pitted avocados, 2 teaspoons of roasted chicken better than bouillon, and 1/2 cup water. Blend for 30-60 seconds until it makes a cohesive sauce. Taste the sauce and see if you want to add any salt, pepper, heat (jalapeno), or lime. Blend again. Check the consistency. If you like it really thick like a dip, then it's probably done. I like mine more of a dressing consistency, so I added another 1/2 cup of water (so 1 cup total).
- Chicken Filling: Chop the onion very finely and crush and mince 4 cloves of garlic. Heat the tablespoon of oil in a skillet until it starts to shimmer. Add the onion and sauté for about 5-8 minutes or until translucent. Add the garlic and cook for 30 seconds or until fragrant. Add the shredded chicken> Rotisserie chicken often has seasonings added, but test a bite and see if you want to add any salt, pepper, garlic powder, onion powder (or any other seasonings you like) to taste. When the chicken is warm, remove from heat.
- Prep tortillas: Grab a small bowl and a small plate. Pour 2 tablespoons of oil into the bowl. Set out your tortillas, then dip your fingers on one hand into the oil and rub the oil all over both sides of the tortilla. It doesn't need to get super wet, but make sure both sides glisten with the sheen of oil. Set the tortilla on the plate, and continue with the remaining tortillas. Cover the tortillas with a damp paper towel and microwave for one minute. Pull them out and check one. You want them to be pliable enough that they don't crack when rolled. If they are still a bit stiff, keep heating in the microwave in 20 second increments until soft but not too hot they start to fall apart.
- Tortilla Glue: Instead of messing with toothpicks (which you can totally do if you prefer!), get ready to glue your flautas shut. In a small bowl, add 1/4 cup of cornstarch of all purpose flour. Add 2 tablespoons of water and stir. It will be hard at first! Keep adding in small amounts of water until you get an Elmer's glue consistency.
- Prep oil: Using a high sided skillet, add enough frying oil that when you add the flautas the oil will reach about half way up their sides, about 1/2 inch. I used a 10 inch skillet and about 2 cups of oil. Set the burner to medium low.
- Assemble Flautas: Take one tortilla at a time (keep the rest covered!) and place a large spoonful, about 2 tablespoons, of the chicken on the quarter of the tortilla closest to you. Tuck the edge of the tortilla around the filling, then roll tightly away from you to make a neat cylinder, leaving about 1/2" -1" of tortilla at the end. Using a pastry brush or a spoon, carefully brush or spread some of the cornstarch or flour paste onto the tortilla. Finish the roll, then place the flauta seam side down on a baking sheet. Fill and roll the remaining tortillas. Because they're covered in oil they shouldn't dry out, but if you're worried about it you can cover the finished flautas with plastic wrap, adding each newly rolled one underneath until you're finished.
- Fry: Once you're ready to fry, use an instant read thermometer to check the temperature of your oil. You want it to be about 175 degrees to start with, so adjust your burner to get the heat where you need it. Place a cooling rack on a baking sheet in the oven and set your oven to its lowest setting (mine is 170 degrees). Carefully add the flautas to the hot oil a few at a time, seam side down and fry for 1-2 minutes until golden. Flip the flautas with tongs and cook for another 1-2 minutes until golden on the other side. Set the finished flautas on the cooling rack set over the baking sheet. The oven will keep the flautas warm and crisp until it's time to serve.
- Serve: On a plate, add several flautas. Drizzle the Mexican Crema and the avocado sauce as liberally as you like all of the top of them. Add pico de gallo, shredded lettuce if desired, and crumbled cotija cheese. I like to shove these in my face til I'm completely full, but these would also be great served with some Mexican Rice and Tejano Beans on the side!!
- Store: Add cooled leftovers covered in the fridge for up to 3 days. Reheat in an air fryer, the oven, or a toaster oven. To freeze, freeze uncooked OR cooled, fried flautas in a single layer on a baking sheet for 30 minutes. Transfer to a ziplock bag and keep in freezer for 2-3 months. Fry frozen flautas as instructed in step 8, adding a few minutes per side.
Nutrition Information
Show Details
Serving
1flauta
Calories
444kcal
(22%)
Carbohydrates
45g
(15%)
Protein
19g
(38%)
Fat
22g
(34%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
50mg
(17%)
Potassium
569mg
(16%)
Fiber
7g
(28%)
Sugar
6g
(12%)
Vitamin A
1136IU
(23%)
Vitamin C
28mg
(31%)
Calcium
253mg
(25%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Serving | 1flauta | |
| Calories | 444kcal | 22% |
| Carbohydrates | 45g | 15% |
| Protein | 19g | 38% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 50mg | 17% |
| Potassium | 569mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 1136IU | 23% |
| Vitamin C | 28mg | 31% |
| Calcium | 253mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
