Flautas Recipe

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1. 1

   Prepare the filling

   In a large skillet, heat the tablespoon of vegetable oil over medium heat. Add the chopped onion and minced garlic; sauté until softened and translucent, about 3-4 minutes. Stir in ground cumin, chili powder, salt, and pepper. Add the shredded chicken and stir to coat with the spices. Cook 2-3 minutes to warm through. Remove from heat and fold in shredded cheese until just melted. Set filling aside to cool slightly so it can be rolled.

2. 2

   Warm and soften tortillas

   Wrap tortillas in a damp towel and microwave 30-45 seconds or heat individually in a dry skillet for 10-15 seconds on each side until pliable to prevent tearing when rolling.

3. 3

   Assemble the flautas

   Lay a softened tortilla on a clean surface. Place 2-3 tablespoons of filling near one edge. Roll the tortilla tightly away from you, securing with a toothpick if needed. Repeat with remaining tortillas.

4. 4

   Fry the flautas

   In a deep skillet or heavy pot, heat the frying oil to 350-375°F (175-190°C). Working in batches, fry the rolled tortillas seam-side down until golden brown and crisp, about 2-3 minutes per side. Turn as needed for even browning. Use tongs to transfer to a rack or paper towels to drain.

5. 5

   Serve

   Remove toothpicks. Serve hot with salsa, guacamole, sour cream, or lime wedges as desired.