Flautas
Indulge in the ultimate comfort food with these crispy and savory Flautas. Perfectly fried, packed with flavor, and customizable for every palate, they make a delightful easy weeknight dinner. Try them tonight!
Equipment
- Rotary Cheese Grater
- Tongs
Ingredients
- 1 cup Vegetable or Canola Oil for frying
- 3 cups Shredded Beef or Shredded Cooked Chicken
- 1 cup Shredded Mexican Blend Cheese
- ½ cup Salsa store-bought or homemade
- 1 4-ounce Diced Chiles
- to taste Garlic Salt with Parsley Flakes
- to taste Pepper
- 12 6-inch Corn Tortillas (or flour tortillas)
- to taste Salt
- Serving Toppings shredded lettuce, chopped tomatoes, green salsa, guacamole, Cilantro Ranch dressing
Instructions
- Preheat your oven to the warm setting, around 200 degrees F. This is where you’ll keep your Flautas warm while frying the rest.
- Fill a large saucepan with about ¾ inch of vegetable oil. Heat it over medium heat until it reaches 375 degrees F. You can test the oil by dropping a small piece of tortilla in; it should sizzle immediately.
- In a medium bowl, combine shredded beef, shredded Mexican blend cheese, salsa, diced chiles, garlic salt, and pepper. Mix well until everything is evenly incorporated.
- Take 4 corn tortillas at a time. Spread a heaping spoonful of the filling down the center of each tortilla. Be careful not to overfill, as this can make rolling difficult.
- Roll each tortilla tightly around the filling and secure with a toothpick. This helps keep the filling intact while frying.
- Using tongs, carefully place each flauta in the hot oil. Hold it in the oil until it firms up, then release it to cook until golden brown, about 2 minutes. Watch closely to avoid burning.
- Once golden brown, remove the Flautas from the oil and place them on a paper towel–lined plate to drain excess oil. Immediately season with salt.
- Transfer the cooked Flautas to an aluminum foil-lined baking sheet and keep warm in the oven while you fry the remaining tortillas.
- Once all are cooked, serve the Flautas warm with your choice of toppings such as shredded lettuce, chopped tomatoes, green salsa, guacamole, and Cilantro Ranch dressing. Enjoy!
Notes
- Use Warm Tortillas: Cold corn tortillas will crack when rolled. It's best to warm them slightly to make them pliable.
- Don’t Overfill: Be cautious not to overfill the tortillas. This keeps them easy to manage and prevents bursting during frying.
- Avoid Soggy Flautas: Make sure the filling isn’t too wet, and maintain an even oil temperature for the best results.
- Test the Oil: Always test the oil temperature before frying the first batch. If it’s too hot, the outside will burn while the inside remains raw.