Finger Food Trays (15 Items Each Tray) Recipe

Prepare filling

In a mixing bowl combine cooked shredded chicken, finely diced onion (or very thinly sliced), minced garlic, chopped cilantro, lime juice, ground cumin, chili powder, salt, and black pepper. Mix thoroughly until well combined. Fold in shredded cheese so the filling is moist but not watery.

Soften tortillas

Warm corn tortillas to make them pliable so they won't crack when rolled. Heat a dry skillet over medium heat and warm each tortilla about 15–20 seconds per side, or wrap a stack in damp paper towels and microwave 30–45 seconds. Keep warmed tortillas covered to retain moisture.

Roll flautas

Place about 2 to 3 tablespoons of chicken filling along the lower third of each warm tortilla. Tightly roll the tortilla around the filling, seam-side down. For 15 pieces typically use 1 tortilla per flauta; extra tortillas are included if one tears.

Fry

Pour vegetable oil into a deep skillet or heavy pot to a depth of about 1 inch and heat to 350°F (175°C). Working in batches to avoid crowding, fry rolled flautas seam-side down for 2–3 minutes per side, turning as needed until golden brown and crisp. Use tongs to remove and drain on paper towels. If you prefer to bake, place seam-side down on a baking sheet, brush lightly with oil, and bake at 425°F (220°C) for 12–15 minutes, turning once, until golden and crisp.

Finish & serve

Arrange chicken flautas on the tray (15 pieces). Sprinkle with a little extra chopped cilantro or grated cheese if desired. Serve with sour cream and salsa on the side, and lime wedges.

Prepare beef filling

Combine the cooked, thinly sliced or shredded beef with thinly sliced onion, minced garlic, chopped cilantro, lime juice, ground cumin, smoked paprika, salt, and black pepper. Toss to combine. Add shredded cheese and pickled jalapeños (if using) and mix so the filling holds together.

Soften tortillas

Warm flour tortillas briefly in a dry skillet or microwave (see chicken section) so they are pliable. Keep covered to prevent drying.

Assemble

Place about 3 tablespoons of beef filling near the bottom edge of each flour tortilla. Roll tightly and place seam-side down on a tray or sheet pan. Repeat until you have 15 rolled flautas.

Cook (fry or bake)

For frying: heat oil in a skillet to 350°F (175°C) and fry flautas seam-side down 2–3 minutes per side until crisp and golden, drain on paper towels. For baking: place seam-side down on a baking sheet, brush lightly with oil, and bake at 425°F (220°C) for 12–15 minutes, turn once, until golden and crisp.

Plate

Arrange 15 beef flautas on the tray. Garnish with cilantro and lime wedges. Serve with guacamole and hot sauce as desired.

Place 15 chicken flautas on one half of the tray and 15 beef flautas (or the requested 15 items of beef cut — adjust quantity if tray only needs 15 total) on the other half as required by the order. Add small ramekins with sour cream, salsa, and guacamole. Scatter lime wedges and cilantro sprigs for color. Keep flautas crisp by placing a paper liner between stacked layers if needed and serve immediately. If holding for up to 30 minutes, keep in a single layer in a warm oven at 200°F (95°C) to maintain crispness.