Learn how to make authentic Chicken Taquitos, also known as Flautas de Pollo. Just five ingredients and a few garnishes makes this Mexican recipe an easy way to feed a crowd. This recipe can easily be scaled to your needs.
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I don’t know why I took so long to learn how to make Mexican flautas. They remind me of rolled Mulitas. My hubby and I know them as Mexican taquitos and eat them frequently. We buy them frozen in the supermarket but homemade is better right?
watching oodles of YouTube videos some intense research, I realized flautas, also known as little flutes, are very easy to make and the filling is limited only to your imagination. I chose a simple, chicken flauta to illustrate how easy they are to make.
We usually serve these with 20-Minute Mexican Black Beans as a side.
Below are some answers to your hot-burning-questions:)
Your top questions about flautas
How to keep flautas rolled?
After rolling, place seam side down on your surface and press with your finger. Also, make sure to use softened tortillas. This works for me and now I don’t have to use toothpicks.
What is the difference between flautas and taquitos?
Traditionally, taquitos (little tacos) are smaller than flautas and made with corn tortillas. Flautas (flutes) are a little larger and made with either corn or flour tortillas.
How to keep flautas warm?
Place an oven safe dish in the oven and preheat to 250F. After frying the flautas and draining them, place in the pre-warmed dish and keep in the oven until ready to use. If it will be longer than 30 minutes, cover loosely with aluminum foil.
How do you reheat flautas?
Flautas become soggy in the fridge. You can make them crispy again by baking them in the oven. Pre-heat an oven to 400F. Place flautas in a pan, preferably on a wire rack, bake for 12 minutes.
What do you serve with flautas?
This is where your creativity really shines. You can serve flautas with any of your favorite garnishes. I have garnished with cilantro, green onions and cotija cheese and served with guacamole, salsa and sour cream. Flautas are a bit mono-chromatic beige which isn’t very appetizing. Since we also eat with our eyes, I like to use colorful garnishes and dips to serve with. Queso and other cheese or sour cream based sauces would be divine also!
How do you fry flautas?
I like to shallow pan fry them in just 1/4 inch of oil, seam-side down. Brown on each side. You can deep fry them, the oil will get into the filling so it would taste even yummier but I like the lower fat method.
Grab that imagination of yours and take it out for a spin. Here are some ideas to get you fired up!
Fillings for meat flautas
- ground beef or pork, onion, salt, cumin, chile powder
- shredded beef or pork, taco seasoning (cumin, chile powder, garlic powder, onion powder, paprika, cayenne, oregano), canned green chiles
- chorizo, chicken
- chicken, cheese, salt, chile powder
Fillings for vegetarian flautas
- oaxaca cheese, queso fresco, cotija, cilantro, salt, chile powder
- black bean, cheddar, taco seasoning
- butternut squash, spinach, black beans, cumin, garlic, chile powder, salt
- garlic, onion, poblano, salt, pepper, cumin, mashed potatoes or hash browns
- potatoes, butter, turmeric, onion powder, garlic powder, cumin, coriander, salt, fenugreek
- monterrey jack, poblano, salt
Sides & Garnishes for Flautas de Pollo
- Puerto Rican Rice in a rice cooker, easy peasey
- Creamy Jalapeno and Avocado Salsa
- Roasted Jalapeno Salsa
- Salsa Verde
Leave a comment if you have tried these before or if you have any questions. I have only tried chicken but I am super excited to try this with other types of fillings, including FUSION fillings. Korean BBQ flauta anyone? Easy right?!
So put down that frozen carton of who-knows-what and give these a try! Your homemade flautas will be so much healthier than the other kind;)
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