This recipe features the classic shredded chicken filling, though beef or potato works beautifully as well.
| Category | Details |
| Prep Time | 25 minutes |
| Cook Time | 20 minutes |
| Total Time | 45 minutes |
| Yield | 12 Flautas |
🍴 Ingredients
For the Consomé:
- 4 Roma tomatoes
- ¼ White onion
- 2 cloves Garlic
- 3 cups Chicken broth (from cooking the chicken)
- 1 tsp Dried oregano
- ½ tsp Cumin
- 1 tbsp Oil (for “frying” the broth)
For the Flautas:
- 12 Corn tortillas (flour can be used, but corn is traditional for the crunch)
- 2 cups Shredded chicken (seasoned with salt and pepper)
- Neutral oil for frying
The Toppings:
- Shredded cabbage or lettuce
- Mexican crema (or sour cream)
- Crumbled Queso Fresco
- Sliced radishes and pickled onions
👩🍳 Instructions
1. The Consomé Base
- Boil the tomatoes, onion, and garlic in a small amount of water until soft (about 8 minutes).
- Drain and transfer to a blender. Add the oregano, cumin, and 1 cup of the chicken broth. Blend until perfectly smooth.
2. Searing the Broth
- Heat 1 tbsp of oil in a pot. Carefully pour the blended tomato mixture into the oil (it will sizzle!). Let it cook for 3 minutes to deepen the color, then add the remaining 2 cups of broth. Simmer on low while you make the flautas.
3. The Assembly
- Soften the tortillas slightly in a microwave or on a griddle so they don’t crack.
- Place a line of shredded chicken on one side and roll tightly. Secure with a toothpick if necessary.
4. The Crispy Fry
- Heat about ½ inch of oil in a skillet. Fry the flautas in batches until they are golden brown and “shatter-crisp” on all sides (about 2–3 minutes per side). Drain on paper towels.
5. The “Drowning”
- Place 3 flautas in a deep plate or a wide bowl.
- Ladle the hot consomé over the bottom half of the flautas.
- Immediately top with shredded cabbage, crema, and queso fresco.