Name: Delicias Fusion Kitchen & Bars Flautas Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups cooked shredded chicken or shredded beef; 0.25 cups onion, finely chopped; 1 tsp garlic, minced; 0.5 tsp ground cumin; 0.5 tsp chili powder; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbsp lime juice; 1 tbsp vegetable oil (for sautéing filling); 8 each small corn tortillas; 2 cups vegetable oil (for frying); 8 each toothpicks; 2 cups shredded iceberg or romaine lettuce; 1 cup guacamole; 0.5 cups tomato, seeded and diced; 0.5 cup sour cream; 2 tbsp fresh cilantro (optional), chopped; 4 each lime wedges (optional); 2 cups Mexican-style rice (prepared); 1 cup refried beans or black beans (heated); 0 to taste salt (to taste); 0 to taste freshly ground black pepper (to taste)

Method

Filling

If using store-bought cooked chicken or beef, shred it finely. If raw, cook and shred first (poach or roast then shred).

Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add the chopped onion and sauté 3–4 minutes until translucent.

Add minced garlic and cook 30 seconds until fragrant.

Add the shredded meat, ground cumin, chili powder, salt, and black pepper. Stir and cook 3–4 minutes until flavors meld and the filling is warmed through.

Add lime juice, taste and adjust salt/pepper if needed. Remove from heat and set aside to cool slightly.

Tortillas & Rolling

Warm the corn tortillas briefly so they are pliable: wrap in a clean kitchen towel and microwave 20–30 seconds or warm 30 seconds per side in a dry skillet. Keep them covered to stay warm and pliable.

Place about 1/4 cup of the prepared filling near the lower third of each tortilla. Do not overfill—leave room to roll tightly.

Roll each tortilla tightly around the filling, tucking the sides as you go, to form a cigar-shaped flauta. Secure each roll with a toothpick inserted through the seam end to hold it closed.

Frying

Pour 1–1.5 inches (about 1.5–2 cups) of vegetable oil into a heavy skillet or frying pan and heat over medium-high until oil reaches 350°F (175°C) or a small piece of tortilla sizzles immediately when dropped in.

Working in batches to avoid crowding, carefully add 2–3 flautas seam-side down to the hot oil. Fry 2–3 minutes per side, turning once, until golden brown and crisp. Use tongs to rotate gently so they don't split.

Transfer fried flautas to a paper-towel-lined baking sheet or plate to drain. Remove toothpicks once set enough to handle.

If making multiple batches, keep finished flautas warm in a 200°F (95°C) oven on a wire rack set over a sheet pan while you fry the rest.

Rice & Beans (finish)

Heat the Mexican-style rice according to package or your recipe until steaming hot. Keep warm.

Heat the refried or black beans until warmed through. If using refried beans, stir in a splash of water or broth and a pinch of salt to reach a spreadable consistency.

Assembly & Serving

Place two flautas on each plate. Spoon 1/2 cup warm rice and 1/4–1/2 cup beans alongside (adjust portions to preference).

Top the flautas with a layer of shredded lettuce (about 1/2 cup), 2 tablespoons guacamole per plate (or 1/4 cup to divide), and 2 tablespoons diced tomato. Dollop 2 tablespoons sour cream over each plate or pipe along the flautas.

Garnish with chopped cilantro and serve lime wedges on the side. Offer extra guacamole, salsa, or hot sauce as desired.

Serve immediately so the flautas remain crisp.