Chicken rolled tacos: Flautas

Chicken rolled tacos, also know as Flautas de pollo, are another version of tacos. The tortillas will be filled with shredded chicken, then fried and served with your favourite mexican toppings. Can’t get simpler than that!

Even if you haven’t done this type of tacos before, you’ll see how easy is to make them. Let me show you how can you prepare mexican flautas in an authentic way.

Chicken rolled tacos: Flautas

What is rolled tacos (flautas)?

Mexican flautas are basically a rolled taco filled with various ingredients and then deep fried until crunchy.

Traditional flautas are made with an oval shaped tortilla, more bigger also than a regular one, so when they’re rolled they will look like a flute; hence the name. Some flautas can be as longer as 40 cm/15,7″.

There’s the rumor about flauta’s origin to be from Sinaloa and from there spread all over the country. Now you can find flautas all over the world.

The fillings can vary, from meat and fish, to vegetables, potatoes and mushrooms. The recipe I am sharing with you today, are one of the most common fillings: Shredded chicken.

Chicken rolled tacos
Flautas

How to serve chicken flautas

In this recipe I am serving flautas with a delicious tomato sauce, lettuce, guacamole sauce, pico de gallo and queso fresco.

But actually those crunchy rolled tacos can be served with more things. For example: cream, tomatillo sauce, radishes, fresh tomatoes, cueritos curtidos, avocado slices, etc.

You can also serve those rolled tacos as an appetizer and dip them into fake guacamole or other mexican table sauces.

Flautas - Colima style. Mexican flautas.
Rolled chicken tacos served with tomato sauce, lettuce, radishes, onions, cream and queso fresco.

Tips for rolled tacos

  • If you can’t find mexican queso fresco, use Feta cheese instead or a combination of Feta+Parmesan.
  • For mexican cream there’s a quick trick I do, since I can’t find that type of cream here in Europe: Mix one cup of regular cream with 1 tbsp of lemon juice + 1/2 tsp salt. Or you can also use greek yogurt instead regular cream.
  • Use corn tortillas. Flour tortillas doesn’t get as crunchy as corn tortillas and with the sauce they will get mushy almost immediately.

Make it vegan

Craving for flautas but want a vegan version? What about filling them with mushrooms? Here a quick recipe:

Sauté 1/4 cup chopped onions + 1 garlic clove finely minced. Add 2 cups of diced mushrooms and cook until tender when there’s not liquid left. Turn off heat; season with salt, pepper, a pinch of ground cumin and a little bit of chilli flakes. Use the mixture for filling your rolled tacos!

Make it healthier

Bake them instead of frying.  Heat the oven to 200°C / 390 F. Brush tacos from all sides with a bit of oil, then bake for about 15-20 minutes or until they’re golden and crispy.

How to freeze taquitos

Do it before frying them. Even though you can also freeze them once fried, I highly recommend to not do that; they’re a lot better when fried and then eat them immediately.

After you filled them, let them cool completely on a paper towel lined plate. Wrap taquitos with cling film or place them into plastic bags. You can do this with portions of 4-5 flautas.

You don’t need to defrost them later, just fry them over medium low heat.

Chicken rolled tacos | The recipe

Place chicken breast in a pot. Add onions, celery and carrots. Add bay leaves, thyme, garlic and salt. Cover with water and boil until tender.

Strain the stock and set aside, then shred the chicken using two forks or use your electric mixer. If you do this when chicken is still warm it would be a lot easier.

In a cast iron skillet heat up tortillas both sides until they’re soft. Keep them warm wrapping them into a kitchen towel.

Place about 2 tablespoons of the shredded chicken on one side of a tortilla and roll it tightly into a tube-like shape. Place seam side down or secure with two toothpicks.

Repeat with all tortillas and set aside.

Chicken rolled tacos: Flautas. being made

Make the sauce: Place tomatoes in a medium sauce pan, cover with water and boil for about 20 minutes.

Let tomatoes cool down then peel them and place them into a blender.

Add garlic, oregano, thyme, pepper and one cup of chicken stock. Blend until smooth.

In a sauce pan heat olive oil over medium heat. Add tomato sauce, one cup of chicken broth and season with salt and pepper. Simmer for about 15 minutes then turn off the heat. Set aside.

In a frying pan heat up a generous amount of oil. Fry the flautas over medium heat, turning them constantly until they’re evenly crispy (about 5-6 minutes).

frying Chicken rolled tacos: Flautas
frying

Place them on a paper towel lined plate to drain excess of oil.

fried taquitos

Cuando todas las flautas estén doradas quitarles cuidadosamente el palillo y acomodarlas en porciones sobre sus respectivos platos o en un plato grande.

Take off the toothpick carefully to not break the taco. Then place all flautas in a serving plate where you previously put a bed of lettuce. Pour over a generous amount of tomato sauce, guacamole, pico de gallo and cheese – or any other topping you prefer-.

Chicken rolled tacos: Flautas de pollo

Chicken rolled tacos, also know as Flautas de pollo, are another version of tacos. The tortillas will be filled with shredded chicken, then fried and served with your favourite mexican toppings. Can’t get simpler than that!
PREP 30 minutes
COOK 30 minutes
TOTAL 1 hour
5 from 1 vote
Print Pin Rate
Servings: 20 flautas
Author: Maricruz

Ingredients 

for the flautas

  • 20 corn tortillas
  • 700 gr chicken breast (1 piece)
  • 100 gr white onions
  • 2 celery steaks
  • 2 small carrots
  • 2 bay leaves
  • 1 tsp dry thyme
  • 1 garlic clove
  • Oil for frying
  • salt and pepper

for the tomato sauce

  • 1 kg fresh tomatoes
  • chicken stock
  • 50 gr white onions
  • 1 garlic clove
  • 1 tsp dry oregano
  • 1 tsp dry thyme
  • 1 tbsp olive oil
  • salt and pepper

to serve

  • 1 small iceberg lettuce (cut in stripes)
  • guacamole sauce
  • pico de gallo
  • queso fresco (or Feta cheese)

Instructions

  • Place chicken breast in a pot. Add onions, celery and carrots. Add bay leaves, thyme, garlic and salt. Cover with water and boil until tender.
  • Strain the stock and set aside, then shred the chicken using two forks or use your electric mixer. If you do this when chicken is still warm it would be a lot easier.
  • In a cast iron skillet heat up tortillas both sides until they’re soft. Keep them warm wrapping them into a kitchen towel.
  • Place about 2 tablespoons of the shredded chicken on one side of a tortilla and roll it tightly into a tube-like shape. Place seam side down or secure with two toothpicks.
  • Repeat with all tortillas and set aside.

make the sauce

  • Place tomatoes in a medium sauce pan, cover with water and boil for about 20 minutes.
  • Let tomatoes cool down then peel them and place them into a blender.
  • Add garlic, oregano, thyme, pepper and one cup of chicken stock. Blend until smooth.
  • In a sauce pan heat olive oil over medium heat. Add tomato sauce, one cup of chicken broth and season with salt and pepper. Simmer for about 15 minutes then turn off the heat. Set aside.

make rolled tacos (flautas)

  • In a frying pan heat up a generous amount of oil. Fry the flautas over medium heat, turning them constantly until they’re evenly crispy (about 5-6 minutes).
  • Place them on a paper towel lined plate to drain excess of oil.
  • Take off the toothpick carefully to not break the taco. Then place all flautas in a serving plate where you previously put a bed of lettuce. Pour over a generous amount of tomato sauce, guacamole, pico de gallo and cheese .
Nutrition
Serving: 1grams
Tried this recipe?Don't forget to tag us on Instagram! @maricruzava.blog

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One Comment

  1. 5 stars
    This was beautiful. I was eating dish while reading this. My stomach would have started hurting if I read this before eating.

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