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Flautas Recipe

Name: Lime and Salt Restaurant Bars Flautas Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 12 count corn tortillas (6-inch); 2 cups cooking oil (vegetable or canola) for frying; 3 cups shredded cooked chicken breast; 3 cups shredded Oaxaca or Monterey Jack cheese; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp ground cumin; 1 tsp minced garlic; 4 count lime wedges (for serving); 2 count jalapeños (stemmed, seeded if desired); 1 cups Mexican crema or sour cream; 0.25 cups mayonnaise; 0.25 cups fresh cilantro leaves; 1.5 tbsp fresh lime juice; 1 count garlic clove; 0.5 tsp salt; 2 tbsp water (to thin as needed); 0.75 cups crumbled queso fresco; 2 cups shredded iceberg lettuce; 0.5 cups Mexican crema or sour cream for drizzle; 2 tbsp chopped cilantro (optional); 0.25 cups pickled jalapeños (optional); 12 count toothpicks (optional, for rolling); 6 count paper towels (for draining)

Inspired by Lime and Salt Restaurant Bar

Time55m

Serves4

Choice of chicken or cheese. Creamy jalapeno sauce, queso fresco, iceberg lettuce, and crema.

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Ingredients

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Flautas (choice of chicken or cheese)

12 count corn tortillas (6-inch)

2 cups cooking oil (vegetable or canola) for frying

3 cups shredded cooked chicken breast

3 cups shredded Oaxaca or Monterey Jack cheese

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp Ground cumin

1 tsp minced garlic

4 count Lime wedges (for serving)

Creamy jalapeño sauce

2 count jalapeños (stemmed, seeded if desired)

1 cups Mexican crema or sour cream

1/4 cups Mayonnaise

1/4 cups Fresh cilantro leaves

1 1/2 tbsp Fresh lime juice

1 count Garlic clove

1/2 tsp Celtic sea salt

2 tbsp water (to thin as needed)

Toppings & garnish

3/4 cups crumbled queso fresco

2 cups shredded iceberg lettuce

1/2 cups Mexican crema or sour cream for drizzle

2 tbsp chopped cilantro (optional)

1/4 cups pickled jalapeños (optional)

Assembly & finishing

12 count toothpicks (optional, for rolling)

6 count paper towels (for draining)

Method

Prepare filling

Season chicken filling

If using chicken: warm the shredded cooked chicken in a skillet over medium heat with 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp ground cumin, and 1/2 tsp minced garlic. Stir until heated through and evenly seasoned, 3–4 minutes. Remove from heat and set aside.

Prepare cheese filling

If using cheese: combine shredded cheese with 1/4 tsp black pepper and 1/4 tsp ground cumin in a bowl. Mix so the cheese is evenly seasoned and easy to portion.

Warm and prepare tortillas

Heat a dry skillet over medium heat. Lightly warm tortillas one at a time for 10–15 seconds per side until pliable, or wrap a stack in a damp paper towel and microwave for 30 seconds. Keep warmed tortillas covered with a clean kitchen towel to prevent drying and cracking while assembling.

To make rolling easier and prevent cracking when frying, optionally dip each warmed tortilla briefly (1–2 seconds) into a shallow bowl of hot oil using tongs, then drain on paper towels before filling. This step is optional but helps seal the tortilla and gives a crisp finish.

Assemble and roll flautas

Place a warmed tortilla on a clean work surface. Add about 2–3 tablespoons of the chosen filling (chicken or cheese) in a thin line across the center of the tortilla, leaving 1/2" free on each end to prevent overflow.

Tightly roll the tortilla around the filling, tucking the ends under slightly. Secure with a toothpick if needed. Repeat with remaining tortillas and filling to make 12 flautas.

Fry flautas

Pour oil into a heavy-bottomed skillet or pot to a depth of about 1/2"–1" and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of tortilla into the oil — it should sizzle steadily and brown in about 30–45 seconds.

Carefully add 3–4 flautas to the hot oil seam-side down so they maintain their roll. Fry, turning occasionally, until evenly golden brown and crisp, about 2–3 minutes per side (total 4–6 minutes). Avoid overcrowding; fry in batches.

Use tongs to transfer fried flautas to a paper-towel-lined tray to drain. Remove toothpicks after frying if used. Season lightly with a pinch of salt while still hot. Repeat with remaining flautas.

Make creamy jalapeño sauce

Remove stems (and seeds if you prefer less heat) from the jalapeños. Roughly chop and add to a blender or food processor with Mexican crema (or sour cream), mayonnaise, cilantro leaves, lime juice, garlic clove, 1/2 tsp salt, and 2 tablespoons water.

Blend until smooth and creamy, scraping down sides as necessary. Adjust consistency with additional water 1 teaspoon at a time to reach a pourable but thick sauce. Taste and adjust salt or lime as desired. Chill until ready to serve.

Plate and garnish

Place 3 flautas per serving on a plate. Top with a small handful (about 1/2 cup) of shredded iceberg lettuce per serving.

Drizzle 1–2 tablespoons of the creamy jalapeño sauce over the flautas (or serve sauce on the side). Add a light drizzle (about 1 tablespoon) of additional crema or sour cream for contrast.

Sprinkle about 2 tablespoons of crumbled queso fresco over the flautas and lettuce, then garnish with a pinch of chopped cilantro and pickled jalapeños if desired. Serve with lime wedges on the side.