Prep 20 mins
Cook 12 mins
This is my favorite Mexican dish. I have been searching for a recipe for years but all fell short. Then one Saturday morning i saw this on cooking for real with Sunny Anderson. It's just pure heaven It got it's name because of it's long thin shape. Flauta is Spanish for Flute
- vegetable oil or canola oil, for frying
- 1 tablespoon butter
- 1⁄2 small red onion, diced
- 1 jalapeno, diced
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- 1⁄2 teaspoon cayenne pepper
- 1 rotisserie-cooked chicken, finely shredded
- 1 cup salsa
- 1⁄4 cup freshly chopped cilantro leaf
- 1 cup shredded cheddar cheese or 1 cup monterey jack cheese, blend
- 1 lime, juice of
- flour tortilla
- 2 cups shredded iceberg lettuce, for serving
- 1 very ripe avocado, halved
- 1 (4 ounce) container sour cream
- 2 tablespoons fresh lime juice
- Fill a large pot with enough oil to reach 2 inches up the side of the pan. Heat over medium heat until a deep-frying thermometer inserted in the oil reads 375 degrees F. To make the flautas: In a pan over medium heat melt butter and saute onions and jalapenos until tender, about 5 minutes. Add garlic, cumin, and cayenne pepper and cook until fragrant, another 2 minutes. Add chicken and salsa; stir to combine. Remove from heat and stir in cilantro, cheese and lime juice. Let cool slightly.
- Preheat oven to 200 degrees F.
- Working with 4 tortillas at a time, spread a heaping spoonful along the middle of each tortilla. Roll tortilla tightly around the filling and secure with a toothpick. Using tongs, hold each flauta in hot oil until firm, then release to continue cooking. Cook until golden brown, about 2 minutes, then remove to a paper towel-lined plate and immediately season with salt. Keep flautas warm in the oven on a sheet tray while assembling and cooking the remaining tortillas.
- To make the Avocado Cream: In a serving bowl, mash avocado, sour cream and lime juice until smooth. Season with salt, to taste.
- To serve, arrange flautas on a platter of shredded lettuce and serve with Avocado Cream on the side.
I tried this last night, it was amazing, I used corn tortillas, they hold up way better during the frying process
Fantastic dish!! I LOVE the avocado cream sauce, I adjusted the spices a bit (especially cilantro and salt) to taste and used my deep fryer. Leftovers were great, and I even froze the last of them and cooked them a couple weeks later and they were still very tasty! Thanks for sharing!
This was an outstanding recipe! My whole family loved it. They're even great reheated in the oven later.