📝 About This Recipe
Named after the Spanish word for 'flute,' these crispy, rolled tacos are a staple of Mexican street food and family gatherings alike. Featuring tender, slow-simmered shredded chicken wrapped in thin flour tortillas and fried to a shatteringly crisp golden brown, they offer a perfect contrast of textures. Served with cool crema, tangy salsa verde, and salty cotija cheese, these flautas are an addictive blend of heat, crunch, and creaminess that captures the heart of Tex-Mex comfort.
🥗 Ingredients
The Chicken Filling
- 1.5 pounds Chicken breast (boneless and skinless)
- 1/2 White onion (peeled and left whole for poaching)
- 3 pieces Garlic cloves (smashed)
- 1 teaspoon Dried Mexican oregano (crushed between palms)
- 1 teaspoon Kosher salt (plus more to taste)
The Assembly
- 12-16 pieces Flour tortillas (6-inch 'soft taco' size)
- 1.5 cups Monterey Jack cheese (freshly shredded)
- 2 cups Vegetable oil (for shallow frying)
Toppings and Garnish
- 1/2 cup Mexican Crema (or sour cream thinned with a little lime juice)
- 1 cup Salsa Verde (tomatillo-based, store-bought or homemade)
- 1/4 cup Cotija cheese (crumbled)
- 2 cups Iceberg lettuce (finely shredded)
- 1/4 cup Fresh Cilantro (chopped)
- 1/4 cup Pickled red onions (for acidity and color)
👨🍳 Instructions
-
1
Place the chicken breasts, whole onion, smashed garlic, oregano, and salt in a large pot. Cover with water by at least an inch and bring to a gentle boil.
-
2
Reduce heat to low and simmer for 15-20 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
-
3
Remove the chicken from the liquid and let it rest until cool enough to handle. Reserve 1/4 cup of the poaching liquid.
-
4
Using two forks or your hands, shred the chicken into fine strands. Toss the shredded chicken with the reserved poaching liquid to keep it moist.
-
5
Warm the flour tortillas in the microwave for 30 seconds wrapped in a damp paper towel. This makes them pliable and prevents cracking during rolling.
-
6
Lay a tortilla flat and place about 2-3 tablespoons of shredded chicken and a sprinkle of Monterey Jack cheese in a tight line just off-center.
-
7
Roll the tortilla tightly around the filling to create a long, thin tube. Secure the seam with a toothpick if necessary, though a tight roll usually holds.
-
8
Heat the vegetable oil in a large heavy-bottomed skillet over medium-high heat until it reaches 350°F (175°C).
-
9
Carefully place 4-5 flautas into the hot oil, seam-side down first to seal them. Do not overcrowd the pan.
-
10
Fry for 2-3 minutes per side, turning with tongs, until the tortillas are deeply golden and crispy all the way around.
-
11
Remove the flautas and drain them on a wire rack set over a paper towel-lined baking sheet to maintain maximum crunch.
-
12
While still hot, season the exterior with a tiny pinch of fine salt.
💡 Chef's Tips
Always fry seam-side down first to 'lock' the tortilla in place without needing toothpicks. If using corn tortillas instead of flour, you must flash-fry them for 5 seconds in oil first to make them rollable without breaking. Don't overfill the flautas; too much filling will cause them to burst or become soggy in the center. Keep the finished flautas in a 200°F oven to stay warm and crisp while you fry the remaining batches. For a shortcut, use a store-bought rotisserie chicken shredded and tossed with a little taco seasoning.
🍽️ Serving Suggestions
Serve 3-4 flautas per person atop a bed of shredded iceberg lettuce. Drizzle generously with Mexican crema and salsa verde in a zig-zag pattern. Pair with a side of Mexican red rice and slow-cooked refried beans. Serve with a cold Hibiscus Tea (Agua de Jamaica) or a crisp Mexican lager with lime. Add a side of chunky guacamole for extra richness.