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Flautas Ahogadas | Mexican Drowned Tacos

Crispy Chicken Flautas with Salsa Verde

These chicken flautas, rolled tortillas filled with tender shredded chicken and fried to golden perfection, make an irresistible, crispy dish. Paired with a homemade salsa verde and topped with lettuce, onions, crema, and queso fresco, these flautas offer a delicious, authentic flavor. Follow the steps below to prepare this crowd-pleaser, perfect for any gathering or weeknight meal.

Ingredients

For the Flautas

  • 3 ½ cups shredded chicken
  • 20 corn tortillas (see notes on tortilla type below)
  • Vegetable oil (for frying)

For the Salsa Verde

  • 1 lb tomatillos, quartered
  • 3 jalapeño or serrano chilies, seeded and cut into chunks
  • 1 medium onion, quartered
  • 1 small bunch of cilantro
  • 2 garlic cloves, peeled
  • 1 Tbsp powdered chicken bouillon
  • 2 Tbsp vegetable oil
  • Salt, to taste

For Toppings

  • Shredded lettuce
  • Chopped onions
  • Mexican cream or sour cream (as needed)
  • Queso fresco or any cheese of your choice

Making the Salsa Verde

  1. Prepare Ingredients for Boiling
    In a saucepan, combine the tomatillos, onion, and chilies. Pour in enough water to slightly cover the ingredients, and bring it to a simmer. Allow it to cook for about 10 minutes or until the tomatillos are soft and the vegetables are cooked through.
  2. Blend the Ingredients
    Carefully transfer the cooked ingredients into a blender along with 1 cup of the cooking water. Add the garlic cloves and cilantro, and blend the mixture until smooth.
  3. Cook the Salsa Verde
    In a separate saucepan, heat 2 tablespoons of vegetable oil over medium heat. Pour in the blended tomatillo mixture, then season it with chicken bouillon, salt, and a pinch of pepper to taste. Let the salsa simmer for about 5 minutes until it thickens slightly. Adjust the seasoning if necessary and remove from heat to allow it to cool to room temperature.

Making the Flautas

  1. Warm the Tortillas
    In a dry skillet or on a griddle, warm each corn tortilla just enough to make them pliable without breaking. This step is crucial for preventing the tortillas from cracking when rolled.
  2. Assemble the Flautas
    Lay a tortilla flat on a clean surface. Place a small amount of shredded chicken along one side of the tortilla, then roll it tightly into a tube shape. Place it seam-side down to prevent it from unrolling, or secure it with a toothpick if necessary. Repeat the process with each tortilla until all are filled and rolled.
  3. Fry the Flautas
    In a large skillet, heat approximately 1 ½ cups of vegetable oil over medium-high heat until it reaches 350°F (175°C). Gently place the rolled flautas seam-side down in the hot oil, frying them in batches. Fry each flauta for 3–4 minutes, turning occasionally, until they are crisp and golden brown on all sides. Once done, transfer the fried flautas to a plate lined with paper towels to drain excess oil.
See also  CLASSIC EGG ROLLS

Assembling and Serving the Flautas

  1. Arrange with Salsa and Toppings
    For serving, spoon a portion of the salsa verde into individual cups or directly onto serving plates. Arrange 3–4 flautas on each plate, either nestled in the salsa or alongside it for dipping. Top with shredded lettuce, chopped onions, a drizzle of Mexican crema, and a sprinkle of crumbled queso fresco.
  2. Add More Salsa and Enjoy
    Drizzle additional salsa verde over the flautas for an extra burst of flavor if desired. Serve the flautas immediately while they are hot and crispy.

Tips for the Best Chicken Flautas

  • Corn vs. Flour Tortillas: Traditional flautas are made with corn tortillas, which fry up crispier than flour tortillas. However, if using flour tortillas, be cautious as they cook faster and can burn if the oil is too hot. Corn tortillas are more resilient to frying and achieve a deliciously crunchy texture.
  • Filling Tips: Avoid overfilling the flautas, as too much filling can cause the tortillas to break open during frying. A small amount of filling is sufficient for a delicious balance of flavors.
  • Preventing Cracks: Warming the tortillas before rolling is essential. If tortillas are breaking, wrap them in a damp cloth and microwave for 15–20 seconds to make them softer and easier to roll.
  • Oil Temperature: Maintain a medium-high oil temperature to ensure even frying. Frying at too low a temperature can make the flautas greasy, while too high a temperature can burn the tortillas.

FAQs About Chicken Flautas

Can I use store-bought salsa verde?
Yes, if you’re short on time, store-bought salsa verde can be used as a substitute. However, homemade salsa offers a fresher and more authentic taste.

What’s the best way to reheat flautas?
Reheat flautas in an oven preheated to 350°F (175°C) for about 10–15 minutes to maintain their crispiness. Avoid microwaving as it can make them soggy.

Can I bake the flautas instead of frying?
Yes, you can bake them for a healthier version. Preheat the oven to 400°F (200°C), arrange the flautas on a baking sheet lined with parchment, and brush them lightly with oil. Bake for about 15–20 minutes, turning halfway through until they’re crispy.

Can I make these flautas ahead of time?
Yes, you can prepare the chicken filling and salsa in advance and store them in the fridge. For optimal freshness, fry the flautas just before serving. Alternatively, fry them, then reheat in the oven as mentioned above.

These crispy chicken flautas with salsa verde are not only delicious but also versatile and easy to customize. Perfect as a main dish or appetizer, they’re sure to be a hit at your next meal. Enjoy!