Flautas Recipe

Prepare filling

In a medium bowl combine shredded chicken, shredded monterey jack, chopped roasted green chiles, finely chopped onion, chopped cilantro, ground cumin, garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly until evenly incorporated. Taste and adjust salt or pepper if needed.

Soften tortillas

Heat a cast-iron skillet or comal over medium heat for 2 minutes. Lightly brush 2 tablespoons of vegetable oil onto both sides of each corn tortilla (work in batches of 4). Alternatively, warm tortillas wrapped in a damp towel in the microwave for 20–30 seconds to make them pliable. Softening prevents cracking when rolling.

Roll flautas

Place a softened tortilla on a work surface. Put about 2 tablespoons of the chicken mixture near one edge (roughly a thin line across the tortilla, leaving margins). Fold in the sides slightly and tightly roll away from you. Seal the edge by tucking under the roll. Repeat with remaining tortillas and filling; you should have about 12 flautas.

Heat oil for frying

Pour 2 cups of vegetable oil into a deep skillet (enough to shallow-fry to cover about 1/2 the height of the flautas) or heat a deep pot for deeper frying. Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small piece of tortilla — it should sizzle and brown within 30–40 seconds.

Fry flautas

Carefully add 3–4 flautas to the hot oil seam-side down. Fry, turning occasionally, until evenly golden and crisp, about 2–3 minutes per side (total 4–6 minutes). Use tongs to rotate so all sides crisp evenly. Remove to a paper towel–lined tray to drain. If desired, sprinkle a pinch of salt on hot flautas immediately after frying.

Finish and keep warm

If making a large batch, keep finished flautas warm on a baking sheet in a 200°F (95°C) oven in a single layer while you finish frying the rest. Serve immediately to preserve crispness.

Preheat broiler or a cast-iron skillet over high heat. Place roma tomatoes and jalapeño on a tray or skillet and broil or char, turning occasionally, until skins are blackened and blistered on all sides, about 8–10 minutes total. Let cool slightly.

Peel (optional) and roughly chop the charred tomatoes and jalapeño (remove seeds for milder salsa). In a blender or food processor add the chopped tomatoes, jalapeño, 1/4 cup chopped white onion, 1 garlic clove, 2 tablespoons chopped cilantro, 1 tablespoon lime juice, and 1/2 teaspoon salt. Pulse until you reach a slightly chunky salsa. Add up to 1 teaspoon of water if needed to adjust consistency. Taste and adjust lime or salt.

Transfer salsa to a bowl and refrigerate briefly if time allows; flavors meld after 15–30 minutes. Serve alongside flautas.

Arrange 3 flautas per serving on a plate. Spoon salsa into a small bowl or drizzle over flautas. Add a dollop of sour cream or crema, sprinkle additional cilantro, and serve with lime wedges. Enjoy while hot and crispy.