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Flautas Recipe

Name: El Charro Mexican Restaurants FLAUTAS Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups cooked shredded chicken; 1 cups mozzarella cheese, shredded; 2 tbs finely chopped white onion; 1 tsp minced garlic; 2 tbs fresh cilantro, chopped; 1 tsp ground cumin; 1 tsp chili powder; 1 tsp salt; 0.5 tsp black pepper; 1 tbs lime juice; 4 each corn tortillas (6-inch); 2 cups vegetable oil (for frying); 2 tbs all-purpose flour (optional, for sealing); 2 tsp water (for flour paste, optional); 1 cups shredded lettuce; 0.5 cups diced tomatoes; 0.5 cups sour cream; 0.5 cups salsa verde or roja; 2 each lime wedges; 1 tbs chopped cilantro (extra); 2 tbs cotija or grated queso fresco (optional)

Inspired by El Charro Mexican Restaurant

Time35m

Serves4

4 deep fried corn tortillas stuffed with chicken & mozzarella cheese.

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Ingredients

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Filling

2 cups cooked shredded chicken

1 cups Mozzarella cheese, shredded

2 tbs finely chopped white onion

1 tsp minced garlic

2 tbs Fresh cilantro, chopped

1 tsp Ground cumin

1 tsp Chili powder

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs ReaLime juice

Tortillas & Assembly

4 each corn tortillas (6-inch)

2 cups vegetable oil (for frying)

2 tbs all-purpose flour (optional, for sealing)

2 tsp water (for flour paste, optional)

Garnish & Serving

1 cups shredded lettuce

1/2 cups Diced Tomatoes

1/2 cups Sour cream

1/2 cups salsa verde or roja

2 each Lime wedges

1 tbs chopped cilantro (extra)

2 tbs cotija or grated queso fresco (optional)

Method

Filling

In a medium bowl combine the shredded chicken, shredded mozzarella, chopped onion, minced garlic, cilantro, cumin, chili powder, salt, pepper, and lime juice. Mix thoroughly until well combined. Adjust salt and lime to taste. Set aside.

Taste a small pinch of filling and adjust seasoning if needed (more salt, lime, or spices). Keep filling slightly moist but not wet so tortillas don't become soggy.

Tortillas & Assembly

Warm the corn tortillas to make them pliable: heat a dry skillet over medium-high heat and warm each tortilla 10–15 seconds per side, or microwave a stack covered with a damp paper towel for 20–30 seconds. Keep them covered so they stay soft.

If using, make a quick flour paste by mixing the all-purpose flour with water until it forms a thin paste. This will help seal the flautas and prevent unrolling during frying.

Place one tortilla on a flat surface. Spoon about 1/2 cup of the chicken and cheese filling in a line across the center of the tortilla (adjust slightly so you use all filling across 4 tortillas). Do not overfill; leave 1/2 inch at each end.

Tightly roll the tortilla around the filling, tucking in as you go to form a compact cigar-shaped flauta. If the tortilla resists rolling, warm it a few more seconds. Seal the edge with a dab of the flour paste or a small smear of extra shredded cheese to help it stick.

Repeat with the remaining tortillas and filling, placing rolled flautas seam-side down on a tray.

Frying

Heat oil

Pour the vegetable oil into a heavy skillet or sauté pan to a depth of about 1/2 inch (enough to come halfway up the flautas). Heat over medium-high until oil reaches about 350°F (175°C) or a small piece of tortilla sizzles immediately when dropped in.

Carefully place 2 flautas seam-side down into the hot oil (do not overcrowd). Fry 1.5–2.5 minutes per side, turning gently with tongs so all sides are golden brown and crisp. Total frying time should be about 4–6 minutes depending on heat and thickness.

Transfer fried flautas to a paper towel-lined plate to drain excess oil. If frying in batches, maintain oil temperature and drain each batch.

Garnish & Serving

Arrange the flautas on a serving plate over a bed of shredded lettuce. Top with diced tomatoes, a drizzle or dollops of sour cream, and spoon salsa over or serve on the side. Sprinkle chopped cilantro and cotija/queso fresco if using. Serve immediately with lime wedges.

Optional: For a lighter variant, brush rolled flautas with a little oil and bake at 425°F (220°C) on a parchment-lined baking sheet for 12–16 minutes, turning once, until crisp and golden.