Fresh Flautas Recipe
Grilled Chicken, Grass Fed Steak Flautas
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Ingredients
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Filling — grilled chicken & grass-fed steak
Tortillas & assembly
Fresh toppings & sides
Optional finishing
Method
Filling — grilled chicken & grass-fed steak
- 1
Marinate proteins
In a bowl large enough to hold both proteins, combine olive oil, lime juice, minced garlic, ground cumin, smoked paprika, kosher salt, and black pepper. Add chicken breasts and steak, turning to coat. Cover and refrigerate for 20–30 minutes (or up to 2 hours).
- 2
Grill or pan-sear proteins
Preheat a grill or heavy skillet to medium-high. Remove proteins from marinade and let any excess drip off. Grill chicken 5–7 minutes per side until internal temperature reaches 165°F (74°C). Grill steak 3–5 minutes per side for medium-rare (adjust to desired doneness). Let both rest 5 minutes after cooking.
- 3
Tortillas & assembly
- 4
- 5
Assemble flautas
Lay a warm tortilla flat. Place about 2–3 tablespoons of the combined meat along the lower third of the tortilla, then sprinkle about 1–2 tablespoons of shredded cheese over the meat. Tightly roll the tortilla away from you into a snug cylinder (seam side down). Repeat with remaining tortillas and filling.
- 6
Crisp the flautas
Heat a large skillet over medium heat and add about 1–2 tablespoons vegetable oil (or brush oil on flautas). Arrange rolled flautas seam-side down in the skillet without overcrowding. Cook 2–3 minutes per side, rotating with tongs, until golden and crisp on all sides. Alternatively, brush with oil and bake in a 425°F (220°C) oven on a lined sheet for 10–12 minutes, turning once, until crisp.
Fresh toppings & serving
- 7
Prepare pico-style topping
While flautas crisp, combine diced tomatoes, diced red onion, chopped cilantro, and chopped jalapeño (if using) in a small bowl. Season with a pinch of salt and a squeeze of lime. Stir to combine.
- 8
Plate and finish
Arrange hot flautas on a platter. Top with a drizzle of Mexican crema or sour cream, spoonfuls of pico-style topping, sliced avocado or dollops of guacamole, and a sprinkle of crumbled queso fresco or cotija if using. Serve with lime wedges and hot sauce or salsa on the side.