Flautas Recipe

If using leftover cooked chicken, shred it finely. In a medium skillet over medium heat, add 1 tablespoon of the vegetable oil (reserved from the frying oil) or a small splash of oil. Add the finely chopped onion and sauté 3–4 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Add the shredded chicken to the skillet, stir to combine with onion and garlic. Season with 1/4 tsp salt and 1/8 tsp black pepper. Cook 2–3 minutes until heated through and slightly dry — you want the filling not too wet so tortillas roll without tearing. Taste and adjust seasoning. Remove from heat and set aside to cool slightly.

If using store-bought corn tortillas that are dry and prone to cracking, warm them to make pliable: wrap stacks of 4–6 tortillas in a clean kitchen towel and microwave 20–30 seconds, or heat individually in a dry skillet 10–15 seconds per side. Keep wrapped to stay warm and pliable.

If you are using masa harina to make fresh tortillas (optional), prepare per package instructions to yield 6 small (approx. 6-inch) tortillas, then proceed.

Lay a warm tortilla flat. Place about 2–3 tablespoons (roughly 2–3 tbsp) of the shredded chicken mixture in a narrow line along one edge of the tortilla, leaving a 1/2-inch border. Do not overfill.

Tightly roll the tortilla around the filling and place seam-side down on a plate. If desired, secure with a toothpick. Repeat with remaining tortillas and filling to make 6 flautas (this recipe yields 6; the menu described 2 rolled tortillas per serving — adjust when plating).

Pour about 1/2 to 3/4 cup vegetable oil into a heavy skillet so the oil comes up roughly 1/4–1/2 inch; for shallow frying you need enough to crisp the tortillas. Heat over medium-high until shimmering and a small piece of tortilla sizzles (about 350°F if using a thermometer).

Working in batches, add 2–3 flautas seam-side down to the hot oil. Fry 1–2 minutes per side, turning with tongs, until evenly golden brown and crisp. Remove to a plate lined with paper towels to drain. If using toothpicks, remove them after frying.

Season the fried flautas lightly with the remaining 1/4 tsp salt while hot.

For each serving (as described on the menu: 2 rolled corn tortillas), place 2 hot flautas on a plate. Add a small bed of shredded lettuce alongside (about 1/2 cup per serving).

Add a dollop of sour cream (about 2 tbsp per serving), a scoop of salsa (2 tbsp), and a scoop of guacamole (2 tbsp) next to the flautas. Garnish with chopped cilantro and a lime wedge if desired. Serve immediately while flautas are crisp.