In many cultures, we find food that can settle our hunger and also deliver a great flavor to our taste buds! For example, antotojitos Mexicanos, also known as Mexican street food, fits the bill. They are typically used as a snack, appetizer, or entrée. These versatile dishes, which vary by region, have been an iconic food in Mexico’s mercados (farmers markets) and festivals forever.
Another great example of these, and perhaps the most familiar to most of us, are flautas (deep fried taquitos). Given the name flautas due to their similar shape to the musical instrument known as the flute, flautas can be found all over Mexico, with a wide variation in size and flavors. Nobody really knows where they originated, but the state of Sinaloa in Mexico recognizes flautas as one of their unique food specialties.
Flautas simply consist of having a corn tortilla with a small amount of filling in the center, rolled up and deep-fried. Really that simple! With flautas, the only two things that will vary by region will be the filling and the toppings. In most cases the filling is made out of pulled chicken or beef, your favorite Mexican chili pepper, or just cheese. The toppings typically are shredded iceberg lettuce, sliced tomato, sliced avocado, sliced onion, sour cream, queso fresco or cotija, and your choice of your favorite salsa.
You can find flautas in the United States in most local Mexican restaurants. But if you are ever in Mexico, and decide to try the local flavors, in a familiar form, give flautas a try. Typically you can find them at a mercado (farmers market), a local restaurant, food stand, or cenaduria (restaurant only serving for dinner). If you don’t want to travel that far for flautas another option will be to make your own.
I have provided a flautas recipe for you (below) with complete cooking instructions to walk you through how to make flautas in your own kitchen. You don’t necessarily have to use the filling or all the toppings I have, but I do recommend you give them a try since these will be very traditional flautas just like the ones you would find in Zacatecas, Mexico. Enjoy!
- 1 rotisserie chicken chopped with skin
- 1 poblano pepper diced
- ¼ large onion diced
- 2 tbp corn or vegetable oil
- 2 tsp salt
- ¼ tsp black pepper
- 1 tsp ground cumin
- ⅛ tsp ground cloves
- 36 6” tortillas
- ½ iceberg lettuce shredded
- 2 tomatoes thin sliced
- ¼ large onion thin sliced
- 1 avocado sliced
- Crumbled queso fresco
- Mexican sour cream
- Salsa de arbol
- In a large skillet or pan heat the oil over medium-high heat until hot.
- Add the onions and poblano peppers, cook for 5 to 7 minutes or until tender, stirring frequently.
- Add the salt, black pepper, cumin, and cloves and cook for 1 minute, stirring frequently.
- Add the chicken along with the chicken droppings from the container in which the chicken came in and cook for 2 minutes, tossing to incorporate everything together.
- Remove the filling from heat and set aside.
- Take half of the tortillas and microwave them for 30 seconds or until soft and malleable.
- Carefully separate each tortilla and distribute 2 heaping tablespoons of the filling along the equator.
- Tightly roll the tortilla into a cylinder, and secure the ends with one or two toothpicks.
- Repeat with remaining tortillas.
- Heat 3 cups of vegetable oil in a large skillet at 350 degrees Fahrenheit.
- Fry the flautas in the preheated oil, no more than 4 at a time, until golden and crisp, about 4 minutes.
- Drain the flautas on a paper towel-lined plate.
- Discard the toothpicks.
- Place 4-5 flautas on a plate.
- Top with a generous amount of lettuce, a few slices of tomato and avocado, and a couple of slices of onion.
- Drizzle the sour cream along with a heaping scoop of cheese.
- Finish off with desired amount of salsa de arbol.
- Serve immediately.
If you have questions or would like to reach out, visit our contact page to get in touch about what flavors you could bring into your kitchen!