Flautas

Flautas are tightly rolled tortillas stuffed with seasoned chicken and fried until the shell shatters when you bite into it. These come together fast once you’ve got cooked chicken on hand, and they fry in just about two minutes.

The homemade guacamole does double duty as both a dip and a topping. Mashed ripe avocado, chopped tomatoes, onion, jalapeno, garlic, cilantro, and fresh lime juice. Let it chill for at least an hour so the flavors come together. Fresh guac that hasn’t rested tastes flat compared to one that’s had time to meld.

Roll the tortillas as tightly as possible around the chicken filling. Loose rolls open up in the oil and the filling falls out. Toothpicks hold everything in place during frying but pull them out before serving.

Pro Tips

• Finely chop the chicken so it packs tightly inside the tortilla. Shredded chicken works, but chunks leave air gaps that make the flauta fall apart.
• Fry in batches and don’t crowd the pan. Overcrowding drops the oil temperature and the flautas absorb grease instead of crisping.
• Drain on paper towels standing upright for a minute. This lets excess oil drip off without one side getting soggy.
• Warm the tortillas briefly before rolling so they’re pliable. Cold tortillas crack and split.

Variations

• Beef flautas: Use shredded beef barbacoa or seasoned ground beef instead of chicken.
• Cheese-stuffed: Add a strip of Oaxaca or Monterey Jack cheese inside each flauta before rolling for a melty center.
• Baked version: Brush rolled flautas with oil and bake at 425°F (220°C) for 15-18 minutes, turning once, for a lighter alternative.