Name: La Mezcalita (Mexican Restaurant)s Flautas Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups cooked shredded chicken or shredded beef; 0.5 cups onion, finely chopped; 1 tsp garlic, minced; 0.5 cups canned diced tomatoes with green chiles (mild) or plain diced tomatoes, drained; 0.5 tsp ground cumin; 0.5 tsp chili powder; 0.5 tsp salt; 1 tbs vegetable oil (for sautéing filling); 12 pieces corn tortillas (6-inch); 3 cups vegetable oil (for frying); 12 pieces toothpicks; 2 cups shredded lettuce; 1 cups diced tomatoes; 0.5 cups diced white or red onion; 0.5 cups Mexican crema or sour cream; 0.25 cups crumbled queso fresco or cotija (optional); 2 tbsp fresh cilantro, chopped (optional); 2 pieces lime wedges; 6 pieces tomatillos, husked and rinsed; 1 pieces jalapeño or serrano (adjust to heat preference); 1 pieces garlic clove; 0.25 cups fresh cilantro; 1 tbs lime juice (about 1 lime); 0.5 tsp salt; 2 tbs water (to thin); 1.5 cups Mexican Spanish rice (prepared); 1.5 cups refried beans or whole pinto beans (prepared)

Method

Filling

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

Add minced garlic and cook 30 seconds until fragrant.

Stir in shredded cooked chicken or shredded beef, drained diced tomatoes, cumin, chili powder and 1/2 teaspoon salt. Cook 3–5 minutes, stirring, until mixture is heated through and flavors have combined. If filling seems dry, add 1–2 tablespoons water or broth. Taste and adjust seasoning. Remove from heat and set aside to cool slightly.

Tortillas & Assembly

Warm the corn tortillas to make them pliable: wrap stacks of 6 in a slightly damp kitchen towel and microwave 30–60 seconds or warm briefly on a comal/skillet (about 20–30 seconds per side). Keep covered so they remain soft.

Place about 2 tablespoons of the filling lengthwise near the lower third of each tortilla. Roll the tortilla tightly around the filling to form a cylinder. Secure each roll with a toothpick through the seam so it stays closed during frying. Repeat to make 12 flautas.

In a deep, heavy-bottomed skillet or Dutch oven, pour vegetable oil to a depth of about 1 to 1 1/2 inches (about 2–3 cups depending on pan). Heat oil over medium-high heat until it reaches 350°F (175°C) or until a small piece of tortilla sizzles and browns within 10–15 seconds.

Fry flautas in batches without crowding, seam side down first, 2–3 minutes per side, turning gently with tongs so they brown evenly and become crisp and golden. Total frying time per flauta about 4–6 minutes.

Remove flautas to a paper towel–lined tray to drain. Carefully remove toothpicks before serving.

Green Sauce (Salsa Verde)

Place husked tomatillos, jalapeño, and garlic clove in a medium saucepan and cover with water. Bring to a simmer and cook 5–7 minutes until tomatillos soften and change color to a dull green.

Drain and transfer to a blender or food processor. Add cilantro, lime juice, 1/2 teaspoon salt and 1–2 tablespoons water. Blend until smooth. Taste and adjust heat or salt. Chill or serve at room temperature.

Toppings

Arrange shredded lettuce across serving plates or a communal platter. Place three flautas per plate on top of lettuce.

Top flautas with diced tomatoes and diced onion, drizzle about 1–2 tablespoons Mexican crema or sour cream across each plate, then spoon 1–2 tablespoons green sauce over or alongside each serving.

Sprinkle crumbled queso fresco or cotija and chopped cilantro over the top if using. Serve with lime wedges on the side.

Sides & Serving

Warm rice and beans if not already hot. Serve approximately 1/2 to 3/4 cup rice and 1/2 to 3/4 cup beans alongside each plate of three flautas.

Garnish plate with extra crema, salsa verde, and lime wedges. Serve immediately so flautas remain crisp.