Flautas Recipe

Prepare filling

In a medium bowl combine the shredded cooked chicken or pork, finely chopped onion, minced garlic, salt, pepper, cumin, and 1 tablespoon lime juice. Taste and adjust seasoning. The mixture should be well seasoned and not too wet.

Soften tortillas

Warm the 12 corn tortillas to make them pliable: either microwave covered with a damp paper towel in two batches for 20–30 seconds, or heat a skillet over medium heat and briefly toast each side (10–15 seconds). To help roll and prevent cracking, lightly brush or spray each tortilla with the 1/4 cup oil (about 1/2 teaspoon per tortilla), or dip quickly in warm oil in a shallow pan.

Assemble flautas

Place about 1/4 cup of the filling lengthwise near one edge of each tortilla. Tightly roll the tortilla around the filling and place seam-side down on a tray. Repeat for all tortillas (should yield 12 flautas, about 3 servings if served 4 per person).

Heat oil

Pour 3 to 4 cups vegetable oil into a large, deep skillet or pot to a depth of about 1 to 1 1/2 inches (enough for shallow-deep frying). Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of tortilla sizzles and browns in about 30–45 seconds.

Fry flautas

Working in batches to avoid crowding, carefully place 3–4 flautas seam-side down into the hot oil. Fry, turning occasionally, until golden brown and crisp on all sides, about 2.5–3.5 minutes per batch. Use tongs to turn and remove. Drain on a paper towel-lined tray and season lightly with a pinch of salt while hot.

While the flautas cook, combine the diced tomatoes, diced onion, chopped cilantro, minced jalapeño (if using), 1 tablespoon lime juice, and 1/2 teaspoon salt in a small bowl. Mix and let sit at room temperature for 10–15 minutes to allow flavors to meld. Taste and adjust seasoning.

Arrange shredded lettuce on a serving platter or individual plates. Place 3 flautas per plate on top of the lettuce (or serve all on a platter).

Top each plate with a generous spoonful of salsa fresca, a dollop of sour cream, and sprinkle with crumbled or grated cheese. Serve immediately with lime wedges on the side for squeezing over the flautas.