Crispy Flautas with Chicken or Beef is a traditional Mexican recipe for a classic dish of tortillas tightly wrapped around a meat, chilli, coriander and cheese filling that are shallow fried until crispy to cook. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Crispy Flautas with Chicken or Beef.
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Flautas, also known as Taquitos (little tacos in Spanish) are a Mexican dish that typically consists of small rolled-up tortillas that contain filling, including beef, cheese or chicken. The filled tortillas are then shallow-fried or deep-fried.[6] The dish is often topped with condiments such as sour cream and guacamole. Corn tortillas are generally used to make taquitos. The dish is more commonly known as flautas (as here) when the little tacos are larger than their taquito counterparts, and can be made with either flour or corn tortillas.
Crispy flautas are golden-brown rolled tortillas stuffed with chicken or beef, cheese, and jalapeños, then fried until crunchy. The filling peeks out at the ends for a classic fried presentation, finished with sour cream, salsa, and guacamole.
Ingredients:
For the Filling and tortillas:
300g shredded cooked chicken or beef
12 flour tortillas
150g grated cheddar cheese
45g jalapeños, diced
15g coriander leaves, chopped
1/4 tsp salt, or to taste
1/4 tsp freshly-ground black pepper, or to taste
For Frying and serving:
500ml vegetable oil for frying
250ml sour cream for serving
250ml salsa for serving
1 batch guacamole, for serving
Method:
In a bowl, mixed together the shredded cooked meat with the diced jalapeños, chopped coriander, salt, and black pepper until evenly combined. The filling should look speckled with jalapeño and cilantro.
Lay the flour tortillas out on a work surface and spoon about 2 tablespoons of filling plus about 1 tablespoon grated cheese into the centre of each. Keep the filling centred so the tortillas can be roll tightly.
Roll each tortilla tightly, tucking in the sides to enclose the filling. If needed, secure with a toothpick so the seam stays closed.
Heat vegetable oil in deep, heavy-based frying pan to 180°C. Test readiness by carefully lowering a small bit of filling into the oil. When ready bubbles should form right away.
Fry the flautas in batches (cooking them seam side down first), then turning after about 2 minutes per side until golden-brown and crispy. Avoid overcrowding the pan so the oil temperature stays near 180°C.
Drain the flautas on paper towels after frying. They should look crisp and deeply golden while steaming less as they drain.
Serve immediately with sour cream, salsa, and guacamole on the side. Arrange toppings for dipping so every flautas stays hot and crunchy.
