Description
Crispy Flautas Ahogadas are rolled and fried corn tortillas filled with shredded chicken, perfectly drenched in a zesty homemade tomatillo salsa. This Mexican-inspired dish offers a delightful combination of crunchy texture and tangy, flavorful sauce, topped with fresh lettuce, creamy dollops, and queso fresco for a satisfying meal.
Ingredients
Scale
Flautas
- 2 cups Shredded Chicken (or beef, pork, or spiced cheese for vegetarian option)
- 12 pieces Corn Tortillas (flour tortillas can work in a pinch)
- 2 cups Vegetable Oil (for frying)
Salsa
- 6 pieces Tomatillos (can substitute with green tomatoes)
- 2 pieces Jalapeño or Serrano Chilies (adjust based on spice preference)
- 1 medium Onion (red or white onion works)
- 2 cloves Garlic (preferably fresh)
- 1/4 cup Cilantro (optional)
- 1 cube Chicken Bouillon (or vegetable bouillon for vegetarian version)
- to taste teaspoon Salt
Garnishes
- 1 cup Lettuce (shredded iceberg or romaine)
- 1/2 cup Cream or Sour Cream (or yogurt as an alternative)
- 1/2 cup Queso Fresco (optional)
Instructions
- Prepare the salsa ingredients: Begin by boiling the tomatillos, onion, and chilies in water for about 15 minutes until they soften, which helps to mellow their flavors and makes blending easier.
- Blend the salsa: Drain the boiled ingredients and blend them with fresh garlic, cilantro, and a splash of the cooking water until smooth, creating a vibrant and zesty tomatillo salsa.
- Simmer the salsa: Pour the blended salsa into a pot and heat over medium heat. Add the chicken bouillon cube, salt, and pepper to taste. Let the mixture simmer, stirring occasionally, until it thickens slightly to enhance the flavor and consistency.
- Prepare the tortillas: Warm the corn tortillas on a skillet until they become pliable to prevent cracking during rolling. This step ensures the flautas can be tightly rolled without breaking.
- Roll the flautas: Place a spoonful of shredded chicken on one side of each tortilla, then tightly roll them up. Secure the rolls with toothpicks if necessary to keep them intact during frying.
- Fry the flautas: Heat vegetable oil in a pan over medium-high heat. Fry the flautas in batches, turning occasionally, until they turn golden brown and crispy. Once cooked, drain them on paper towels to absorb excess oil, maintaining their crisp texture.
- Assemble and garnish: On a serving plate or in individual glasses, layer a generous amount of warm salsa, then place 3-4 flautas on top. Garnish with shredded lettuce, diced onions, a dollop of cream or sour cream, and a sprinkle of queso fresco for added creaminess and freshness.
- Serve with extra salsa: Optionally, drizzle additional salsa over the flautas just before serving to enhance the flavor and moisture.
Notes
- You can substitute shredded chicken with beef, pork, or spiced cheese to cater to different dietary preferences.
- Flour tortillas can be used if corn tortillas are unavailable, but corn tortillas provide an authentic flavor and better crispiness.
- Adjust the quantity of chilies based on your preferred spice level to customize the salsa heat.
- For a vegetarian version, use vegetable bouillon in the salsa and spiced cheese as the filling.
- Make sure to warm the tortillas properly to avoid cracking when rolling.
- Frying in batches prevents overcrowding and ensures even crispiness.
- The salsa can be made ahead and reheated, making this recipe convenient for gatherings.
