Mexican flautas are a popular Tex-Mex and Mexican appetizer or main dish consisting of filled, tightly rolled, fried corn tortillas. The name “flauta” means “flute” or “fife” in Spanish, referring to the rolled and elongated shape of the tortilla. Flautas are sometimes also called “taquitos” or “rolled tacos.” They can be filled with a variety of ingredients, but are most traditionally filled with shredded chicken, beef, or pork that is well-seasoned.
Traditional Fillings for Flautas
Here are some of the most common fillings used in authentic Mexican flautas:
- Shredded chicken – Chicken is boiled with aromatic spices and chiles and then shredded.
- Shredded beef – Beef is braised until very tender and then shredded into strings.
- Shredded pork – Pork is slow-roasted or braised until fall-apart tender and shredded.
- Refried beans – Well-seasoned refried pinto or black beans.
- Cheese – Oaxaca, queso fresco, cotija, or Monterey jack.
- Potatoes – Boiled then mashed or shredded potatoes.
- Chicharrón – Crispy fried pork rind.
The most common and traditional protein fillings are chicken, beef, and pork. They are slowly simmered in a seasoned broth until extremely soft and tender. The meat is then shredded into long strands using two forks. This gives a lovely stringy texture to the fillings.
Seasonings Used for Fillings
The fillings for flautas are highly seasoned to give maximum flavor. Here are some of the typical seasonings used:
- Onion
- Garlic
- Chile peppers – guajillo, ancho, pasilla, cascadel, arbol
- Tomatoes
- Cilantro
- Oregano
- Cumin
- Smoked paprika
- Chile powder
- Pepper
This combination of aromatic vegetables, herbs, and spices gives the fillings wonderful rich and complex flavors. The fillings are well-salted to really make the flavors pop.
Making the Flauta Rolls
Flautas start with fresh corn tortillas. The tortillas are warmed to make them soft and pliable so they can be easily rolled.
To fill the flautas, a couple tablespoons of the filling are placed in the center of the tortilla then rolled up into a tight cylinder. It’s important to roll them tightly so they hold their shape during frying.
To help seal the flauta rolls closed, some people will brush the edges of the tortilla with egg wash or sprinkle with water before rolling. The rolls are then tightly wrapped in plastic wrap or foil to hold their shape while the tortillas set.
Frying the Flautas
Once shaped, the flauta rolls are fried to give them a crispy exterior. They can be pan-fried or deep-fried.
For pan-frying, the flautas are placed seam side down in hot oil and fried 2-3 minutes per side until golden brown and crispy. A thin, crisp outer layer will form while the interior stays soft.
For deep-frying, the flautas are fully submerged in 350°F oil for 2-3 minutes until crispy. Drain them on paper towels.
Serving Flautas
There are many tasty ways to serve flautas:
- Topped with salsa, guacamole, sour cream, shredded lettuce, diced tomatoes, etc.
- Served with Mexican rice and refried beans.
- Topped with cheese, chili con carne, sautéed peppers and onions.
- Served with cabbage slaw, crema, and avocado.
A bright, fresh salsa helps cut through the fried richness of the flautas. Salsas with some acidity like tomatillo or pineapple salsa pair especially well. A cooling crema or guacamole is also a great addition.
Flautas vs. Taquitos vs. Rolled Tacos
Flautas, taquitos, and rolled tacos are very similar in concept. However, there are some differences:
- Flautas – Typically filled with shredded meat or beans. Fried crisp.
- Taquitos – Can be filled with meat but often contain cheese, potatoes, or chicharrón. Fried or baked.
- Rolled tacos – Usually only filled with cheese then quickly fried so the cheese melts. Eaten right away.
In Mexico, the terms flautas and taquitos are sometimes used interchangeably. In the US, flautas are generally filled with meat while taquitos can have other fillings.
Popular Flauta Fillings
While shredded chicken, beef, and pork are the traditional flauta fillings, the rolls can be filled with a wide variety of ingredients. Here are some other popular fillings:
- Refried or whole beans
- Cheese – Oaxaca, Monterey Jack, queso fresco
- Chorizo
- Potatoes
- Turkey
- Cactus
- Shrimp
- Tinga chicken
- Picadillo
- Vegetables
Get creative with fillings that have contrasting flavors and textures to the crisp corn tortilla exterior. Just be sure the fillings are well-seasoned.
Flauta Dough Alternatives
While corn tortillas are traditionally used, flautas can also be made with other types of doughs:
- Flour tortillas
- Masa harina dough
- Corn husks
- Lettuce leaves
Flour tortillas can be used to make flautas with a softer texture. Fresh masa harina dough adds sweetness and can be formed into thinner rolls.
For low-carb options, flautas can be wrapped in roasted corn husks or lettuce leaves instead of tortillas before frying or baking.
Popular Condiments for Flautas
Flautas are served with a variety of toppings and sauces for flavor and texture contrast. Here are some popular condiments for flautas:
- Guacamole
- Sour cream
- Cotija cheese
- Shredded lettuce
- Pico de gallo
- Salsa – verde, roja, molcajete, habanero
- Crema
- Queso fresco
- Frijoles
Cool, creamy guacamole, sour cream, or crema help balance the hot, crunchy flautas. Sprinkling with fresh cheese adds saltiness. Salsas and pico de gallo give a flavor and spice kick.
How to Make Baked Flautas
For a healthier take, flautas can be baked instead of fried. To bake flautas:
- Preheat oven to 400°F.
- Fill and roll the flautas just as you would for frying.
- Place flautas seam side down on a parchment-lined baking sheet. Lightly brush or spray tops with oil.
- Bake for 15-20 minutes, carefully flipping halfway through, until browned and crisp.
- Optional – For extra crispy flautas, brush tops with oil and broil for 2-3 minutes at very end.
Baking won’t make them as shatteringly crunchy as deep-frying, but they’ll still have a delicious crisp exterior and soft interior.
Freezing and Reheating Flautas
To make ahead, you can fully assemble uncooked flautas, then freeze them for later:
- Tightly wrap each flauta roll in plastic wrap.
- Place wrapped flautas in a freezer bag removing as much air as possible.
- Freeze for up to 3 months.
- When ready to eat, remove plastic and fry frozen flautas until hot and crispy.
You can also freeze just the fillings for up to 3 months, then defrost and assemble with fresh tortillas when needed.
To reheat fully cooked flautas, bake them in a 400°F oven for 10 minutes until hot and sizzling or fry them for 2-3 minutes to recrisp the outside.
Flauta Recipes
To make great flautas at home, try these delicious recipes:
Chicken Flautas
Filling Ingredients:
- 2 boneless, skinless chicken breasts
- 1 onion, quartered
- 3 garlic cloves
- 2 chipotle peppers in adobo sauce
- 2 tablespoons cilantro
- 1 teaspoon cumin
- Salt and pepper to taste
Flauta Assembly:
- 12 corn tortillas
- Oil for frying
- Shredded lettuce, crema, cotija cheese, and salsa for serving
Instructions:
- Poach the chicken for 20 minutes in broth with onion and garlic.
- Shred chicken and mix with seasoning ingredients.
- Warm tortillas to soften. Fill each with about 2 tablespoons chicken mix and roll up tightly.
- Fry flautas seam-side down until crispy golden brown.
- Top with lettuce, crema, cheese and salsa.
Picadillo Flautas
Filling Ingredients:
- 1 pound ground beef
- 1 onion, diced
- 3 garlic cloves, minced
- 1 potato, diced
- 1 carrot, diced
- 1 teaspoon cumin
- 2 chipotle peppers in adobo, minced
- 1/4 cup raisins
- 1/4 cup olives, chopped
- Salt and pepper to taste
Flauta Assembly:
- 12 corn tortillas
- Oil for frying
- Guacamole, sour cream, and salsa for serving
Instructions:
- Cook ground beef with onions and garlic until browned.
- Add remaining ingredients and simmer for 10 minutes.
- Warm tortillas to soften. Fill each with 2 tablespoons picadillo and roll up.
- Fry flautas until golden brown and crispy.
- Top with guacamole, sour cream, and salsa.
Bean and Cheese Flautas
Filling Ingredients:
- 2 cups refried beans
- 1 cup shredded Oaxaca or Monterey Jack cheese
- 1 teaspoon chili powder
- Salt and pepper to taste
Flauta Assembly:
- 10-12 corn tortillas
- Oil for frying
- Shredded lettuce, pico de gallo, and crema for serving
Instructions:
- Mix together beans, cheese, and seasoning.
- Warm tortillas to soften. Fill each with 2-3 tablespoons bean mix and roll up tightly.
- Fry or bake flautas until crisp and browned on the outside.
- Top with lettuce, pico de gallo, and crema.
Conclusion
With their crispy fried shells and flavorful fillings, Mexican flautas make an appetizing party snack or light entree. While shredded chicken, beef, and pork are traditional, you can get creative with fillings that have contrasting textures. Serve them up with cooling crema, tangy salsa, and bright guacamole for a tasty and crowd-pleasing dish.