Flauta Combo Recipe
Make Flauta Combo Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Flautas
Rice
Beans
Guacamole
Pico de Gallo
Serving
Method
Flautas
- 1
Make filling
In a bowl, combine the shredded chicken, finely chopped onion, garlic powder, ground cumin, chili powder, and salt. Stir in shredded cheese until evenly distributed.
- 2
Prepare tortillas
Warm the small corn tortillas on a dry skillet or in the microwave until pliable.
- 3
Fill and roll
Place about 2–3 tablespoons of filling on each tortilla; roll tightly into a flute shape and secure with toothpicks if needed.
- 4
Fry
In a wide skillet, heat vegetable oil for frying to about 350°F (175°C). Fry flautas in batches until crisp and golden, 2–3 minutes per side. Drain on paper towels.
Rice
- 5
Cook rice
Rinse 1 cup long-grain white rice. In a saucepan, combine with 2 cups water and 0.25 tsp salt. Bring to a boil, reduce to low, cover, and simmer until water is absorbed and rice is tender, about 15–18 minutes. Fluff with a fork.
Beans
- 6
Heat beans
Warm the refried beans in a saucepan over medium heat, stirring occasionally until heated through. Season with a pinch of salt if desired.
Guacamole
- 7
Mash and mix
Halve and pit the avocados, scoop into a bowl and mash to desired texture.
- 8
Pico de Gallo
- 9
Combine ingredients
In a bowl, combine diced tomatoes, onion, cilantro, and jalapeño. Add lime juice and salt; toss to combine.
Serving
- 10
Plate and serve
Arrange 3 flautas per plate with a side of rice, beans, guacamole, and pico de gallo. Garnish with lime wedges and serve hot.
