Before you cook
Background Recipe story & origin
Flautas ('flutes') are Mexican rolled, fried tacos, named for their flute-like shape. The dish exists throughout Mexico, overlapping with taquitos (same concept, different regional name). Flautas are typically made with flour tortillas, rolled tightly around shredded chicken, beef, or other fillings, then deep-fried until crispy. They're served topped with crema, cheese, lettuce, and salsa. The exact origins are unclear, but the concept of rolling and frying tortillas is ancient. In Sinaloa, 'flautas ahogadas' are drowned in salsa. Taquitos (associated with Mexican-American restaurants) usually use corn tortillas and are smaller. The dish represents Mexican street food's satisfying simplicity - crispy, creamy, salty, and often spicy. Flautas appear at taquerias, home parties, and as antojitos (snacks) throughout Mexico.
Before you start Equipment you'll need
- deep skillet — Provides deep oil bath for frying flautas until golden and crispy
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
- Ensure proteins are cooked to safe internal temperatures.
Non-negotiables Rules for success
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Heat the tortillas
Warm tortillas on comal or in microwave until pliable.
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Roll out dough
Place 2-3 tbsp chicken along edge of each tortilla. Roll tightly. Secure with toothpick.
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In hot oil
Fry flautas seam-side down in 350°F oil until golden and crispy, about 3-4 minutes total. Drain. Rem...
Prep Get set first
About 10 min of prep
- Prepare deep skillet
This recipe takes about 30 minutes total.
Ingredients
Instructions
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-
Heat the tortillas
Warm tortillas on comal or in microwave until pliable.
-
Roll out dough
Place 2-3 tbsp chicken along edge of each tortilla. Roll tightly. Secure with toothpick.
-
In hot oil
Fry flautas seam-side down in 350°F oil until golden and crispy, about 3-4 minutes total. Drain. Remove toothpicks.
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Top with crema
Arrange on plate. Top with crema, lettuce, queso fresco, and salsa.