Flautitas Recipe

In a medium bowl combine masa harina, all-purpose flour, and salt. Stir to blend evenly.

Add warm water and 1 tablespoon vegetable oil. Mix with your hands or a spoon until a soft, cohesive dough forms. The dough should be pliable and not sticky; if too dry add up to 1–2 tablespoons more warm water, if too sticky add a bit more masa or flour (about 1 tsp at a time).

Divide dough into 12 equal portions (about 1.5 oz / 40 g each) and roll into smooth balls. Cover with a damp towel to keep them from drying while you prepare fillings.

Shredded chicken or beef (if using)

If using cooked shredded chicken or beef, warm a skillet over medium heat and add 1 tablespoon oil. Sauté the chopped onion 2–3 minutes until translucent, add minced garlic and cook 30 seconds. Add the shredded meat, cumin, chili powder, 1/2 tsp salt and 1/4 tsp pepper. Toss and cook 2–3 minutes until heated through and flavors meld. Remove from heat and set aside to cool slightly.

Refried beans (if using)

If using refried beans, warm them in a small saucepan over low heat, stirring in 1–2 tablespoons water if they're too thick. Season to taste with 1/4–1/2 tsp salt and a pinch of black pepper. Keep warm.

Taste a small amount of each filling and adjust seasoning as needed. Fillings should be moist but not watery – if very wet, drain excess liquid or thicken with a little masa or flour.

Lightly dust a work surface with the 1/4 cup flour. Take one dough ball and press or roll it into a 5–6 inch thin oval (about 2 mm thick). You can also press it between two sheets of plastic with a tortilla press or the bottom of a heavy pan.

Place 2–3 tablespoons of your chosen filling in a narrow line across the lower third of the tortilla, leaving about 1/2 inch border at the edges. For refried beans use slightly less (1.5–2 tbsp) so it seals well.

Brush a very small amount of water (about 1/4–1/2 tsp) along the far edge of the tortilla to help seal. Starting at the filled edge, roll the tortilla tightly around the filling to form a cigar shape. Press the seam lightly to seal. Repeat with remaining dough balls and filling. Keep assembled flautitas covered under a damp towel while you heat the oil so they don’t dry out.

Pour 4–6 cups vegetable oil into a deep skillet or heavy pot to a depth of about 1.5–2 inches. Heat the oil to 350–360°F (175–180°C). If you don’t have a thermometer, test with a small piece of dough: it should sizzle and brown steadily without burning.

Working in batches (3–4 flautitas at a time depending on pan size), carefully lower rolled flautitas seam-side down into hot oil using tongs. Fry 2–3 minutes, turning occasionally with tongs, until evenly golden brown and crisp. Avoid overcrowding the pan to maintain oil temperature.

Use tongs to transfer fried flautitas to a paper towel-lined baking sheet to drain. Lightly season with a pinch of salt while still hot. Continue frying remaining flautitas, adjusting heat as necessary to keep oil at 350–360°F.

Arrange flautitas on a platter. Top with shredded lettuce or cabbage, diced tomatoes, and crumbled queso fresco or shredded cheddar.

Serve with sides of sour cream or crema, salsa, lime wedges, chopped cilantro, and pickled jalapeños so guests can customize. For a restaurant-style touch, drizzle a little crema or hot sauce over the flautitas and finish with extra cheese and cilantro.

Leftovers: store cooled flautitas in an airtight container in the refrigerator up to 2 days. Re-crisp in a 375°F (190°C) oven for 6–8 minutes.