Entree: Mexico – Mexican Street Food Classics – Flautas (Crisp rolled corn tortillas filled with seasoned meat and fried until golden)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 6 min

Total 26 min

Ingredients

- 1 lb (454 g) cooked shredded chicken (about 3 cups)
- 1 small white onion, diced, about 4 oz (115 g)
- 2 cloves garlic, minced
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) chili powder or paprika (optional)
- Salt and black pepper to taste
- 12 6-inch (15 cm) corn tortillas
- 2 cups (480 ml) vegetable oil for frying
- 1/2 cup (120 ml) Mexican crema or sour cream
- 1/2 cup (60 g) crumbled queso fresco or cotija
- 2 tbsp (8 g) chopped fresh cilantro
- Lime wedges for serving

Instructions

1. In a skillet over medium heat, add a tablespoon of the oil (or use a splash of the rendered fat), sauté the diced onion until translucent, then add the minced garlic and cook 30 seconds until fragrant.
2. Add the cooked shredded chicken, ground cumin, chili powder if using, and salt and pepper. Toss and warm through until well combined and slightly drier than stewy, 3–4 minutes. Remove from heat and set aside.
3. Warm tortillas briefly in a dry skillet or microwave (wrapped in a slightly damp towel) so they are pliable and less likely to crack when rolled.
4. Place about 2–3 tablespoons of the chicken mixture along the lower third of a tortilla, roll tightly and secure by tucking seam-side down. Repeat with remaining tortillas and filling.
5. Heat the vegetable oil in a deep skillet or pot to 350°F (175°C). Fry flautas in batches seam-side down until golden and crisp, about 2–3 minutes per side, turning once.
6. Drain on paper towels, then transfer to a platter. Top with Mexican crema, crumbled queso fresco, chopped cilantro, and serve with lime wedges and your favorite salsa.