Flautas (Tacos Dorados)
“Corn tortillas tightly rolled around shredded chicken or beef and deep-fried into crisp golden tubes, then crowned with cream, salsa, lettuce, and crumbled cheese.”
Where it comes from
A classic Mexican antojito, also called tacos dorados or taquitos, of small rolled tortillas filled and fried, long part of Mexican street-food tradition.
On the plate
The first bite cracks like glass into a shatteringly crisp corn shell, then sinks into warm, savory shredded chicken. Cool crema and tangy salsa soak the surface, balancing crunch with creamy, bright heat.
How it works
Rolling the tortillas tightly and frying in hot oil dehydrates the surface starches into a rigid, glassy crunch while sealing the filling steamy inside. Toppings are added off the heat so they stay cool and fresh against the hot shell.
Variations
chicken, shredded beef (deshebrada), potato, flour-tortilla flautas, larger flautas vs smaller taquitos
On the Palate
Ingredients
Serves 4
How it's made
8 steps · Show ↓20 min active
How it's made
8 steps · Show ↓- 115 min
Poach chicken with onion and salt, then shred the meat finely once cool.
- 23 min
Warm the corn tortillas briefly so they roll without cracking.
- 36 min
Place a line of shredded chicken along one edge and roll each tortilla tightly into a tube.
- 43 min
Secure each roll with a toothpick to hold its shape.
- 58 min
Fry the rolls in hot oil, turning, until crisp and deep golden all over.
- 62 min
Drain on paper towels and remove the toothpicks.
- 73 min
Arrange on a plate over shredded lettuce and drizzle generously with crema and salsa.
- 82 min
Finish with crumbled queso fresco and serve right away while crisp.
