“Flautas? You don’t even KNOW us!”

Haha. CORNY. At least I know when I’m being corny, and I admit it.

I love all things Mexican; Dia de los Muertos, sugar skulls, calaveras, catrinas, Frida Kahlo, pinatas, etc, etc. But I  am a Mexican food fanatic. I make a lot of it at home, but just basic Tex-Mex or Americanized-Mexican stuff: quesadillas, burritos, tacos, tortilla soup, tres leches cake, etc. So this post is about my adventures in making flautas. Flautas are basically the same as taquitos, except apparently taquitos are longer, and flautas are typically made with flour tortillas and taquitos are made with corn tortillas. Or something.

Taquito (from the Spanish diminutive of taco[1]), is a Mexican dish consisting of a small rolled-up tortilla and some type of filling, usually beef or chicken. The filled tortilla is crisp-fried. Corn (maize) tortillas are generally used to make taquitos. Flautas are similar to taquitos but generally made with flour tortillas.

There are many varieties of taquitos in different regions. Taquitos most often contain beef, chicken, and sometimes include cheese, pork, potato, or vegetables. They are generally thin and tend to be about 6 inches (15 cm) long. Potatoes are usually involved in the breakfast form of taquitos, which are thick and come with eggs. Taquitos are usually served with a type of salsa and/or guacamole.

In the United States, taquitos are very popular as a frozen food.[2][3] They are also sold by 7-Eleven[4] and QuikTrip[5] convenience stores in a variety of flavors, as well as established restaurants such as Chico’s Tacos.[6] Taco Bell began to sell steak and chicken taquitos in 2006. Taco Bell’s versions are wrapped in a flour tortilla and grilled, rather than fried.[7]

Crispy fried taquitos sold in Mexico are often called tacos dorados (“golden tacos”) or flautas (“flutes“). Typical toppings and sides include cabbage, crema (Mexican sour cream), guacamole, green chili or red chili salsa and crumbled Mexican cheese such as queso fresco.[8]

I got the recipe from the newest Food Network magazine, which just came in the mail last week. It sounded simple and delicious and what with the chicken, avocado, sour cream, cilantro and salsa (not to mention the frying!) I was a goner. Best part of it is you can use up leftover chicken, or just make some. You can add things to it (cheese, black beans, rice, jalapenos, etc) or take things away (I know not everyone loves avocado- you crazy people!). Or, you can make different sides for it like yellow rice or refried beans and rice.

I kept it simple: just chicken & salsa inside, with the avocado-lime-sour cream and salsa on the side, with some slices of avocado. I used corn tortillas, but the smaller ones, so instead of folding & rolling them up like mini-burritos, I just rolled ’em up like cigars. They look like the crispy taquitos at The Cheesecake Factory, actually, now that I think about it. They would be fantastic over a bed of rice with black beans on the side, and they’d also be awesome for a summertime meal with just this avocado-cream (or even fresh guacamole), salsa, & fresh cilantro. Mmm. Fuhgeddaboudit.

The avocado-sour cream was AMAZING. Just make sure you buy avocados that are already ripe (needless to say). The flautas were really easy, but just a few tips: make sure your corn tortillas are really, really soft. Otherwise they’ll crack and break and you won’t be able to roll them. Follow the instructions on the package for heating them in the microwave, and let them go a few seconds longer. They should be pretty floppy and malleable. Also, angle the toothpicks. Don’t just stick ’em in… they won’t sit evenly in the pan and they’ll fry unevenly. And wait for them to cool before attempting to remove the toothpicks. Sounds like common sense, but sometimes hunger overrides that! Making sure the tortillas are soft enough is very important. But if you mess up and few of them tear, don’t worry. Save them on the side and fry the torn up pieces later to make homemade tortilla chips.

I had a hard time getting the first few to stay rolled up, my tortillas weren’t soft enough and I just kinda stick the toothpicks in haphazardly. I learned after that though. Make sure your oil is hot enough too!  Otherwise they won’t brown & get crispy, they’ll just be soggy.

CHICKEN FLAUTAS

Ingredients:

  • 1 Hass avocado
  • ½ cup sour cream
  • 2 limes (1 halved, 1 cut into wedges)
  • Kosher salt
  • 6 radishes, thinly sliced
  • 3 cups shredded rotisserie chicken
  • 1 ½ cups fresh salsa
  • 16 corn tortillas
  • Vegetable oil, for frying
  • 2 tablespoons roughly chopped fresh cilantro

Directions:

  1. Scoop the avocado into a blender. Add the sour cream and the juice of ½ a lime, pulse until smooth. Season with salt.
  2. Squeeze the remaining ½ lime over the radishes in a small bowl and sprinkle with ¼ teaspoon salt. Toss the chicken with ¾ cup salsa in a medium bowl.
  3. Wrap the tortillas in damp paper towels and microwave until soft, about 45 seconds (or a little longer, as needed). Spoon the chicken mixture down the middle of the tortillas. Fold in the ends and roll up like a burrito, secure with toothpicks.
  4. Heat ¾ inch vegetable oil in a large skillet over medium-high heat until a deep fry thermometer registers 375° F. Fry the flautas, turning as needed, until golden brown, 2 to 3 minutes. Remove with tongs; drain on paper towels and remove the toothpicks. Serve with the avocado cream, radishes, cilantro, lime wedges and remaining salsa.

I’ve been getting tons of inspiration from food magazines lately. No idea why. I’ve gone so long, or well, since October, without making much that I saw in any of my magazines. Now it seems every page is drawing me in. Maybe it’s the spring? Spring recipe fever? This is a great spring & summer meal. Use all those fresh herbs & veggies!

Needless to say I didn’t do the radishes thing, I’m not a big radish fan. However, I did put fresh cilantro in the flautas themselves as opposed to on top. If you’re going for a prettier presentation, lay them next to one another on a plate, spoon the salsa and avocado-cream on top, then the radishes and then top with the fresh cilantro. I basically just wanted to shove them in my mouth like a fatty, so presentation wasn’t a priority. Besides, like I said, food stylist I am not. My salsa was just jar salsa, which is lame I admit, but next time I’ll use fresh salsa or pico de gallo. Actually, I was really disappointed because I used Pace Thick & Chunky salsa… and it wasn’t so thick & chunky! BOO PACE! I had a Stop & Shop brand Southwestern salsa with corn & black beans in it that was bangin’… should’ve used that one. Pfft.

Side note, how much do you love that vintage poster!? I’m kinda obsessed with vintage travel posters & postcards, I’d love to have that full size!

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14 comments

  1. Gail

    I saw these in the magazine and wanted to make them, but haven’t had the chance. Glad they turned out well. I don’t know if you can find it in New York, but Julio’s salsa is my favorite. You’ll never buy Pace again.

  2. Marilla @ Cupcake Rehab

    I never heard of Julio’s, but I usually use Desert Pepper, which is amazing. I forgot to buy it the night I made these, so I had to use a jar of Pace that was in my cupboard… bleh. I’ll look for Julio’s around here & see if they have it. Although like I said, even that Stop & Shop brand one was way better!

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