Flautas tacos are rolled tortillas filled with seasoned chicken, fried until crisp, and served with cool, fresh toppings. This Mexican-inspired version uses corn tortillas and a simple stovetop chicken filling; fillings and toppings vary by region and household, so you can adapt them to what you have.
Ingredients
- 1 lb (450 g) boneless, skinless chicken thighs or breasts
- 4 cups (950 ml) water, for poaching the chicken
- ½ small yellow onion, divided: ¼ for poaching and ¼ finely diced (about 55 g total)
- 2 garlic cloves (6 g), lightly crushed
- 1 bay leaf (about 0.2 g)
- ½ tsp (3 g) fine salt for the poaching water, plus ½ tsp (3 g) for the filling
- ½ tsp (1 g) ground cumin
- ½ tsp (1 g) dried Mexican oregano, or regular dried oregano
- ¼ tsp (0.5 g) black pepper
- ⅓ cup (80 ml) chicken broth, preferably low-sodium
- 12 corn tortillas, about 6 inches (15 cm) wide
- About 2 cups (480 ml) neutral oil, such as canola or vegetable oil, or enough to reach ½ inch (1.3 cm) in a skillet
- ½ cup (120 g) shredded lettuce
- ½ cup (120 g) crumbled queso fresco
- ½ cup (120 g) Mexican crema or sour cream
- 1 medium lime (about 60 g), cut into wedges
- ½ cup (120 g) salsa, for serving
Instructions
- Poach the chicken. Put the chicken in a saucepan with the water, the larger piece of onion, crushed garlic, bay leaf, and ½ teaspoon salt. The chicken should be covered; add a little water if needed. Bring the pan to a gentle simmer over medium heat, then lower the heat and cook uncovered for about 18–22 minutes, turning the pieces once if they are not fully submerged. Check the thickest part with a food thermometer. USDA FSIS lists 165°F (74°C) as the safe minimum internal temperature for poultry. Once it reaches that temperature, transfer the chicken to a plate and discard the poaching aromatics. Save ⅓ cup of the broth for the filling.
- Shred and season. When the chicken is cool enough to handle, shred it finely with two forks or your fingers. Smaller strands make the filling easier to roll and help it stay in place. If you prepared the chicken ahead, keep it refrigerated until you are ready to make the filling.
- Make the filling. Warm a teaspoon of the measured frying oil in a skillet over medium heat. Add the diced onion and cook for about 2 minutes, stirring, until it begins to soften. Stir in the shredded chicken, cumin, oregano, black pepper, remaining ½ teaspoon salt, and the reserved ⅓ cup broth. Cook for 3–4 minutes, stirring until the liquid is mostly absorbed and the chicken is evenly seasoned. The filling should be moist but not watery; let it cook another minute if liquid pools in the pan. Take it off the heat.
- Warm the tortillas. Stack the tortillas and wrap them in a clean, barely damp kitchen towel. Microwave for 30–45 seconds, or warm them in a dry skillet for about 15 seconds per side. Keep the stack covered while you work. Flexible, warm tortillas are much less likely to split when rolled. If one cracks, warm it for a few more seconds rather than trying to force it closed.
- Roll the flautas. Place a tortilla on a board and add about 2 tablespoons of chicken filling in a narrow line just below the center. Leave a little room at both ends. Roll it snugly around the filling, then place it seam-side down on a tray. Repeat with the remaining tortillas. Avoid overfilling: a thin, even layer rolls more neatly and is less likely to spill into the oil. If needed, secure each roll with a toothpick, remembering to remove the toothpicks before serving.
- Heat the frying oil. Pour oil into a large, heavy skillet to a depth of about ½ inch (1.3 cm). Heat over medium to medium-high until it reaches about 350°F (175°C), if using a thermometer. Without one, test with a small piece of tortilla: it should bubble steadily as soon as it enters the oil, without turning dark immediately. Keep the pan stable and do not fill it more than halfway with oil.
- Fry until crisp. Lay the rolls seam-side down in the pan in a single layer, leaving space between them. Fry in batches for about 2–3 minutes per side, turning with tongs, until the tortillas are crisp and golden. The chicken is already cooked, so the goal is to heat the filling and crisp the tortilla, not to cook the rolls for a long time. Transfer each batch to a wire rack or a paper-towel-lined plate. Let the oil return to temperature between batches.
- Serve while hot. Arrange the flautas on a platter and top with lettuce, queso fresco, and crema, or pass those toppings at the table so the tortillas stay crisp longer. Serve with salsa and lime wedges. Remove any toothpicks first.
Tips
- Choose tortillas that roll well. Fresh, pliable corn tortillas give a classic corn flavor. If yours are dry or prone to cracking, warm them in small batches and keep them covered. Flour tortillas can be used, but they have a softer, less traditionally crisp texture and may need a slightly different frying time.
- Keep the filling fairly dry. A little broth makes shredded chicken tender, but excess liquid softens the tortillas and can cause oil to splatter. Simmer the filling until the broth is absorbed before rolling. Let it cool for a few minutes if it is steaming heavily; warm filling is easier to handle than piping-hot filling.
- Fry in batches and mind the oil. Crowding the skillet lowers the oil temperature, which can leave the tortillas greasy instead of crisp. Use tongs, lower rolls into the oil gently, and keep water away from hot oil. If the tortillas brown very quickly, reduce the heat before the next batch.
- Use a practical chicken shortcut. You can replace the poached chicken with 3 cups (about 400 g) cooked, shredded chicken. Warm it with the onion, seasonings, and broth in step 3. If using leftover chicken, make sure it was refrigerated promptly and reheat the filling until steaming hot before rolling.
Serving Suggestions
Serve flautas as a main course with toppings on the side, or set them out as part of a casual meal where everyone can build a plate. Shredded lettuce, queso fresco, crema, salsa, and lime provide a useful mix of cool, creamy, tangy, and fresh flavors. Thinly sliced radishes, chopped cilantro, diced tomato, or pickled red onion are also good additions. Put wetter toppings on just before eating so the tortillas do not lose their crunch.
For a more filling dinner, add Mexican rice, refried beans, black beans, or a simple bean salad. A bowl of corn, avocado, and lime works well when you want a lighter side without adding another hot dish. If serving several people, fry the flautas shortly before the meal and arrange them in a single layer rather than stacking them; trapped steam softens the crisp shells.
Variations
Beef flautas: Replace the chicken with 1 lb (450 g) ground beef. Brown it with the diced onion, breaking it into small pieces, and cook until it reaches 160°F (71°C), the USDA FSIS safe minimum for ground meat. Drain excess fat, then add the cumin, oregano, pepper, salt, and broth. The filling will be richer and more finely textured than shredded chicken.
Bean and cheese flautas: Mash 1½ cups (about 250 g) drained, cooked pinto or black beans with the seasonings and a spoonful of broth. Add ¾ cup (85 g) shredded Monterey Jack or Oaxaca cheese. Oaxaca cheese is a traditional Mexican melting cheese that may be hard to find; Monterey Jack is a convenient substitute with a similar mild, melty quality. Keep the filling thick so the rolls do not leak.
Spicier chicken: Stir 1–2 tablespoons (15–30 g) finely chopped canned chipotle in adobo into the chicken filling, or add a pinch of cayenne. Chipotle contributes smoky heat, while cayenne adds more direct heat without as much smoke. Start small, taste the filling, and increase the amount if desired.
Oven-crisped option: Brush or lightly spray the rolled flautas with oil and place them seam-side down on a baking sheet. Bake at 425°F (220°C) for about 15–20 minutes, turning once, until crisp and hot. They will usually be a little drier and less evenly blistered than fried flautas. Because the chicken is cooked before rolling, check that the filling is thoroughly hot when serving.
Storage and Reheating
For food safety, refrigerate cooked flautas within 2 hours of cooking. Store them in a covered container for 3–4 days, with toppings kept separately. The tortillas soften in the refrigerator, but reheating in an oven or air fryer can bring back some crispness. For the oven, arrange them in one layer and heat at 375°F (190°C) for about 10–15 minutes. In an air fryer, heat at 350°F (175°C) for about 5–8 minutes, turning once if needed. Reheat leftovers to 165°F (74°C), the USDA FSIS recommended temperature, and check the center of a larger roll with a food thermometer.
To freeze, cool the flautas promptly, arrange them in a single layer until firm, then transfer them to a freezer-safe container. For best quality, use within 2 months. Reheat from frozen in a 375°F (190°C) oven for about 20–25 minutes, checking that the center reaches 165°F (74°C). Do not freeze them with lettuce, crema, or salsa; add those after reheating. Discard flautas that have been left at room temperature for more than 2 hours, or for more than 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
Are flautas and taquitos the same thing?
They are closely related rolled-tortilla dishes, and the names are used differently in different places. Some cooks use “flautas” for longer rolls or for versions made with flour tortillas, while “taquitos” may refer to smaller corn-tortilla rolls. This recipe makes 6-inch corn-tortilla rolls; the name can vary by region and household.
Why do my corn tortillas crack when I roll them?
They may be cool, dry, or a little stale. Warm them until supple, then keep the stack wrapped while filling each one. Do not overfill, and roll gently rather than pressing hard. If a tortilla still cracks, use it for a less tightly rolled flauta or switch to a fresher package.
Can I make the chicken filling ahead?
Yes. Cook and shred the chicken, then prepare the seasoned filling and cool it promptly. Refrigerate it in a covered container for up to 3–4 days. Warm it before rolling so it is easier to spread, and do not leave it out at room temperature for more than 2 hours. For the crispest result, roll and fry the flautas close to serving time.
Can I make flautas without deep-frying?
Yes. The oven method in the variations section uses a light coating of oil and a hot oven to crisp the outside. An air fryer also works: arrange the rolls seam-side down with space between them, brush or spray lightly with oil, and cook at about 375°F (190°C) for 8–12 minutes, turning once. Timing varies by appliance, so start checking when the tortillas look browned and crisp.
How do I keep flautas from unrolling in the pan?
Place each roll seam-side down in the oil first and hold it in place briefly with tongs if needed. A snug roll, a modest amount of filling, and oil that is hot enough to set the tortilla quickly all help. Toothpicks can secure stubborn rolls, but remove them before serving. Avoid stacking the raw rolls or moving them repeatedly before the seam has crisped.
Related
- Emergency Cream of Tartar Substitute: Quick Ratio Guide
- Elixir Cold Brew Recipe for a Smooth, Steeped Coffee
- Ellu Milkshake Recipe: Creamy Sesame Drink
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).