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Ingredients
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Filling - Chicken
Filling - Beef
Tortillas & Frying
Sauces & Garnish
Method
Filling - Chicken
Prepare chicken
Shred cooked chicken finely with two forks or by hand so pieces are bite-sized and easy to roll.
Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add 1/2 cup finely chopped onion and sauté 3–4 minutes until translucent.
Add 2 minced garlic cloves and cook 30 seconds until fragrant.
Add shredded chicken, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine and cook 2–3 minutes to heat through.
Stir in 1 tablespoon lime juice and 1/4 cup chopped fresh cilantro. Taste and adjust seasoning. Remove from heat and keep warm or transfer to a bowl to cool slightly for easier rolling.
Filling - Beef
Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add 1/2 cup finely chopped onion and sauté 3 minutes until soft.
Add 2 minced garlic cloves and cook 30 seconds until fragrant.
Add 1 lb ground beef; break up with a spoon and brown 5–7 minutes until no pink remains.
Stir in 1 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add 1 tablespoon tomato paste and 1/4 cup broth; mix and simmer 2–3 minutes until thickened and well combined.
Taste and adjust seasoning. Remove from heat and let cool slightly before rolling so it firms up a bit.
Tortillas & Rolling
Warm the corn tortillas to make them pliable: either steam briefly in a covered skillet with a little water, wrap in a damp towel and microwave 30–45 seconds, or brush both sides lightly with the 2 tablespoons neutral oil/butter and warm in a skillet over medium heat 20–30 seconds per side. Keep warmed tortillas covered with a towel to retain flexibility.
Lay one warm tortilla flat. Place 2–3 tablespoons of the prepared chicken filling or 2–3 tablespoons of the beef filling (depending on your choice) along the center in a thin line, leaving 1/2-inch space at edges. Do not overfill—flautas should be tightly rolled.
Roll tortilla tightly around the filling, seam side down. If needed, secure with a toothpick. Repeat with remaining tortillas and fillings to make about 16 flautas (mix chicken and beef as desired).
Frying
Pour about 1 to 1 1/2 inches of vegetable oil into a heavy skillet or deep pan (approximately 2–3 cups) and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of tortilla—if it sizzles vigorously and browns in ~30 seconds, oil is ready.
Working in batches (do not overcrowd), place flautas seam-side down into the hot oil. Fry 2–3 minutes per side until deep golden brown and crisp. Use tongs to turn gently so they stay tightly rolled. Remove to a paper towel–lined baking sheet to drain. If you used toothpicks, remove them while hot or after draining.
Keep cooked flautas warm in a 200°F (95°C) oven on a wire rack while frying remaining batches.
Sauces & Serving
Prepare crema/sour cream sauce: whisk 1 cup sour cream with 1 tablespoon lime juice and 1/4 teaspoon salt (adjust to taste). Optionally thin with 1–2 tablespoons water if you prefer a pourable consistency.
To serve, spread a small bed of shredded lettuce on each plate, place 3–4 flautas atop the lettuce, drizzle or dollop crema, spoon salsa roja alongside or over the flautas, sprinkle shredded cheese and crumbled queso fresco, garnish with fresh cilantro leaves and lime wedges.
Serve immediately while crisp. Provide extra salsa and lime wedges at the table.