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Restaurants›Love & War in Texas›Laredo Flautas Recipe

Laredo Flautas Recipe

Name: Love & War in Texas Laredo Flautas Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1.5 cups cooked beef brisket, shredded; 0.5 cups pickled or roasted green chilies, diced; 0.5 cups sharp cheddar cheese, shredded; 0.5 cups Monterey Jack cheese, shredded; 2 tbs fresh cilantro, chopped; 0.25 cups onion, finely diced; 1 tsp fresh lime juice; 0.5 tsp salt; 0.25 tsp ground black pepper; 1.25 cups cooked chicken, shredded (breast or thigh); 0.5 cups pickled or roasted green chilies, diced; 0.5 cups sharp cheddar cheese, shredded; 0.5 cups Monterey Jack cheese, shredded; 0.25 cups onion, finely diced; 0.25 tsp cumin; 0.25 tsp garlic powder; 0.5 tsp salt; 2 tbs fresh cilantro, chopped; 1 tsp fresh lime juice; 4 each large flour tortillas (8–10 inch); 1 cups vegetable oil (for shallow frying); 2 tbs all-purpose flour (optional, for dusting); 1 each eggs, beaten (optional for sealing); 1 tsp cooking spray (optional, for oven finish); 0.25 tsp salt (to finish); 0.5 cups sour cream or Mexican crema; 0.5 cups pico de gallo or fresh salsa; 2 each lime wedges; 1 tbs extra chopped cilantro; 2 tbs pickled jalapeños (optional)

Inspired by Love & War in Texas

Time45m

Serves2

2 brisket and 2 shredded chicken flautas stuffed with green chilies, Cheddar, and jack cheese.

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Ingredients

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Brisket Flauta Filling

1 1/2 cups cooked beef brisket, shredded

1/2 cups pickled or roasted green chilies, diced

1/2 cups sharp cheddar cheese, shredded

1/2 cups Monterey Jack cheese, shredded

2 tbs Fresh cilantro, chopped

1/4 cups onion, finely diced

1 tsp Fresh lime juice

1/2 tsp Celtic sea salt

1/4 tsp ground black pepper

Shredded Chicken Flauta Filling

1 1/4 cups cooked chicken, shredded (breast or thigh)

1/2 cups pickled or roasted green chilies, diced

1/2 cups sharp cheddar cheese, shredded

1/2 cups Monterey Jack cheese, shredded

1/4 cups onion, finely diced

1/4 tsp Cumin

1/4 tsp Watkins garlic powder

1/2 tsp Celtic sea salt

2 tbs Fresh cilantro, chopped

1 tsp Fresh lime juice

Assembly and Frying

4 each large flour tortillas (8–10 inch)

1 cups vegetable oil (for shallow frying)

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

1 each eggs, beaten (optional for sealing)

1 tsp cooking spray (optional, for oven finish)

1/4 tsp salt (to finish)

Garnish & Serving (optional)

1/2 cups sour cream or Mexican crema

1/2 cups pico de gallo or fresh salsa

2 each Lime wedges

1 tbs extra chopped cilantro

2 tbs pickled jalapeños (optional)

Method

Brisket Flauta Filling

In a medium bowl combine shredded brisket, diced green chilies, shredded cheddar and Monterey Jack, finely diced onion, chopped cilantro, lime juice, salt and pepper.

Stir thoroughly until ingredients are evenly distributed and the mixture is slightly moist but not watery. Taste and adjust seasoning.

Shredded Chicken Flauta Filling

In a separate bowl combine shredded chicken, diced green chilies, shredded cheddar and Monterey Jack, finely diced onion, cumin, garlic powder, chopped cilantro, lime juice and salt.

Mix until evenly combined. Ensure the chicken mixture is not too wet; squeeze out excess liquid if necessary to prevent soggy tortillas.

Assembly and Frying

Prepare tortillas

If tortillas are stiff, warm them for 15–20 seconds per side in a dry skillet or microwave (cover with a damp paper towel) to make them pliable. Keep them covered so they don't dry out.

Lay one warmed tortilla on a work surface. Lightly dust the center with a tablespoon of the flour if using — this helps binding and reduces slipping.

Place about 3/4 cup of brisket filling along the bottom third of the tortilla (for two brisket flautas use the brisket filling; divide into two equal portions). For chicken flautas use about 2/3 cup of chicken filling per tortilla (divide chicken filling for two flautas). Do not overfill; leave margins at the sides.

Fold the bottom edge up over the filling, then tightly roll away from you into a cylindrical shape, tucking in the sides as you go so the ends are closed. Brush a thin line of beaten egg or press a little flour into the edge to help seal if needed.

Repeat with remaining tortillas and fillings so you have four flautas total (two brisket, two chicken). Place assembled flautas seam-side down on a tray.

Heat a 10–12 inch skillet over medium-high heat and add enough vegetable oil to reach about 1/4 inch depth (approximately 1 cup). Heat until oil registers 350°F (175°C) or a small piece of tortilla sizzles immediately.

Working in batches, carefully place flautas seam-side down into the hot oil. Fry 2–3 minutes per side, turning gently with tongs, until golden brown and crisp on all sides. Total frying time should be 6–8 minutes per flauta depending on size.

Remove fried flautas to a paper towel-lined tray and immediately sprinkle lightly with finishing salt. If you prefer a lighter option, place assembled flautas seam-side down on a baking sheet, spray lightly with cooking spray and bake at 425°F (220°C) for 10–12 minutes, turning halfway, until crisp and browned.

Garnish & Serving

Arrange two brisket and two chicken flautas on a plate. Serve with sour cream or crema, pico de gallo or salsa, lime wedges, and extra cilantro. Offer pickled jalapeños on the side if desired.

To eat: squeeze lime over flautas and dip in crema or salsa. Flautas are best served immediately while hot and crispy.