-
View
Flautas, or fried rolled tacos, are a beloved staple in Mexican cuisine. Crispy, golden, and filled with flavourful ingredients, these tightly rolled tacos are not only delicious but also evoke a sense of tradition and comfort.
Whether enjoyed as a quick snack or a full meal, flautas are a celebration of texture and taste, offering that satisfying crunch with every bite. Served with a variety of toppings, from tangy salsas to cooling guacamole, flautas bring a burst of flavour to the table.
What Are Flautas?
Flautas are made by tightly rolling tortillas around a filling, usually meat such as chicken or beef, and then frying them until they are crispy and golden brown. The name “flautas” translates to “flutes” in Spanish, a nod to their long, thin shape.
While corn tortillas are traditionally used, flour tortillas are also common, depending on the region. Flautas are often served as street food in Mexico, their crispy exterior making them a perfect hand held treat.
What makes flautas special is the combination of textures. The tortilla crisps up in the hot oil, creating a crunchy outer shell, while the filling inside remains tender and savoury.
Typically, flautas are topped with shredded lettuce, crumbled cheese, sour cream, and salsa, each bite offering a delicious mix of flavours and textures. They’re a dish that invites creativity, with a variety of fillings and toppings that make every plate of flautas unique.
Ingredients and Taste
The core ingredients for flautas are simple yet versatile. The tortilla, either corn or flour, forms the base, while the filling is usually made from shredded chicken, beef, or even mashed potatoes for a vegetarian option.
The filling is seasoned with spices like cumin, garlic, and chili powder, adding layers of warmth and depth to the dish. Once rolled, the flautas are fried in hot oil until crispy.
Toppings play a key role in elevating the flavour of flautas. Fresh ingredients like shredded lettuce, diced tomatoes, and creamy avocado balance the richness of the fried tortilla, while tangy salsa and smooth sour cream add a vibrant contrast.
A sprinkle of queso fresco or cotija cheese brings a touch of saltiness, rounding out the flavours. The result is a dish that is both crunchy and tender, rich yet fresh, with each topping enhancing the natural taste of the filling.
A Taste of History
Flautas have a long standing place in Mexican cuisine, deeply rooted in the country’s tradition of creating flavourful dishes from simple ingredients. While the exact origin of flautas is difficult to pinpoint, their popularity has spread across regions and generations.
They are often associated with celebrations and gatherings, where large batches can be prepared and shared with family and friends. Whether served at home or from a street vendor’s cart, flautas carry a sense of community, bringing people together over food that’s comforting and satisfying.
The tradition of frying tortillas goes back centuries in Mexico, where indigenous cooking methods have long included the use of corn and masa to create tortillas. Flautas, with their rolled and fried preparation, reflect the evolution of these methods into something that feels both timeless and modern.
Today, they remain a favourite not just for their taste, but for their versatility, whether filled with spicy meat, cheesy potatoes, or anything in between, flautas offer a taste of Mexican ingenuity and culinary craftsmanship.
Flautas (Fried Rolled Tacos) Recipe
Serves: 4 people
Ingredients:
- 2 cups cooked shredded chicken (or beef)
- 12 small corn tortillas
- 1/2 cup grated cheese (optional)
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- Salt and black pepper to taste
- Vegetable oil (for frying)
- Toothpicks (optional, for securing the flautas)
For Garnishing:
- Sour cream
- Guacamole
- Salsa
- Shredded lettuce
- Chopped tomatoes
Directions
Begin by preparing the filling. In a large bowl, combine the cooked shredded chicken (or beef) with cumin, chili powder, garlic powder, salt, and black pepper. Mix well to ensure the seasonings are evenly distributed. Optionally, add grated cheese for extra richness.
Warm the corn tortillas to make them pliable. You can do this by heating them on a dry skillet for 20-30 seconds on each side, or by microwaving them between damp paper towels for about 30 seconds. This step prevents them from cracking when rolled.
Place 2 tablespoons of the seasoned filling along the centre of each tortilla. Carefully roll the tortilla tightly around the filling to form a cylinder, securing it with a toothpick if necessary to prevent it from unravelling during frying.
In a large skillet, heat about 1 inch of vegetable oil over medium-high heat. To test if the oil is ready, drop a small piece of tortilla into the oil; if it sizzles immediately, the oil is hot enough for frying.
Gently place the rolled tortillas (flautas) into the hot oil, seam-side down first. Fry them in batches, turning occasionally, for about 3-4 minutes per side or until they are golden brown and crispy. Avoid overcrowding the skillet to ensure even frying.
Once fried, transfer the flautas to a plate lined with paper towels to drain excess oil. This will help keep them crisp without being greasy.
Remove the toothpicks if used, and arrange the flautas on a serving platter. Flautas are traditionally served warm and garnished with fresh toppings.
Serve the flautas with generous dollops of sour cream, guacamole, and salsa. Garnish with shredded lettuce and chopped tomatoes for a refreshing contrast to the crispy texture of the flautas. For an authentic experience, serve alongside Mexican rice or refried beans.
Leave a Review