Why You’ll Love these Crispy Flautas
Flautas, those crispy rolled tacos, hold a special place in my heart—and they’re about to win yours too.
What’s not to love about golden-brown corn tortillas wrapped around tender shredded chicken with melty cheese? The contrast between the crunchy exterior and savory filling creates pure magic in every bite.
Trust me, these flautas are worth every minute of preparation. They’re versatile too—perfect for dinner parties or casual weeknight meals.
The best part? You can customize them with your favorite toppings. A dollop of sour cream, some fresh guacamole. Heaven on a plate, really.
What Ingredients are in Crispy Flautas?
To make these irresistible crispy flautas, you’ll need a handful of simple ingredients that come together to create something truly magical. The foundation is tender, shredded chicken that gets packed with flavor from salsa and aromatics before being rolled into corn tortillas and fried to golden perfection.
Ready to stock your kitchen for this Mexican favorite? Here’s everything you’ll need:
- 2 pounds boneless skinless chicken breasts
- 2-3 dozen corn tortillas
- 1 (8 ounce) jar salsa
- 1 tablespoon minced garlic
- 1 onion, chopped
- 1 (8 ounce) package shredded cheese
- 6 cups vegetable oil for frying
When shopping for these ingredients, quality matters but doesn’t need to break the bank. Look for fresh chicken breasts rather than frozen for the best texture when shredded.
The corn tortillas should be pliable and fresh—older ones tend to crack even after the quick oil dip. As for the salsa and cheese, this is where you can customize to your taste preferences.
Want more heat? Choose a spicy salsa. Prefer a particular cheese flavor? Monterey Jack melts beautifully, but a Mexican blend works wonderfully too. The beauty of flautas is in their adaptability to what you have on hand.
How to Make these Crispy Flautas
Making flautas is easier than you might think, and the results are absolutely worth it. Start by boiling 2 pounds of boneless skinless chicken breasts in water for about 20 minutes, or until thoroughly cooked. Once done, transfer the chicken to a cutting board and use two large forks to shred it into fine pieces. The finer the shred, the more authentic your flautas will feel when you bite into them.
Next comes the flavor-building step. In the same pot you cooked the chicken in, sauté 1 chopped onion and 1 tablespoon of minced garlic until fragrant. Add the shredded chicken back to the pot along with an entire 8-ounce jar of salsa. This mixture simmers for about 5 minutes, allowing all those flavors to meld together.
Meanwhile, heat 6 cups of vegetable oil in a deep pan to 350°F—a kitchen thermometer really helps here, as oil that’s too cool will make soggy flautas, and oil that’s too hot might burn them before the filling heats through.
The assembly process requires a bit of technique, but you’ll get the hang of it quickly. Dip a corn tortilla briefly in the hot oil to soften it (this prevents cracking), then place it on a board and add a couple spoonfuls of the chicken mixture and a sprinkle of shredded cheese from your 8-ounce package.
Fold the sides over like a burrito, then carefully transfer the flauta to the hot oil, holding the fold shut for about 15-20 seconds until it crisps enough to stay closed. Fry until golden brown, turning occasionally for even cooking, then drain on paper towels for about 5 minutes before serving.
Your patience will be rewarded with that perfect crispy exterior and steaming, flavorful interior that makes flautas so irresistible.
Crispy Flautas Substitutions and Variations
While the classic recipe produces amazing results, you can easily adapt these flautas to suit your preferences or whatever ingredients you have on hand.
Try using shredded beef or pork instead of chicken for a heartier flavor. Not a meat eater? Black beans make a fantastic vegetarian filling.
You can spice things up with pepper jack cheese or cool it down with a milder queso fresco.
Sometimes I swap the jarred salsa for homemade pico de gallo when my garden tomatoes are bursting.
And don’t feel limited to corn tortillas—flour works too, though they’ll yield a slightly different texture.
Food is about making it your own.
What to Serve with Crispy Flautas
These crispy flautas deserve the perfect accompaniments to create a complete meal that’ll have everyone asking for seconds. I always serve mine with creamy guacamole and a dollop of sour cream for dipping—the cool creaminess balances the crunchy exterior perfectly.
On the side, Spanish rice and refried beans round out the plate with authentic flair. The beans, slightly spicy and smooth, complement the flautas’ crispy texture, while the rice soaks up all those delicious juices.
Sometimes I’ll add a simple cabbage slaw for freshness and color. Trust me, your table will look like a Mexican restaurant’s finest offering.
Final Thoughts
Homemade flautas have become a crowd-pleasing staple in my kitchen for family gatherings and casual weeknight dinners alike.
There’s something magical about that perfect crunch giving way to tender, salsa-infused chicken. I’ve discovered that the oil temperature is truly the secret—too cool and they’re greasy, too hot and they burn before the cheese melts.
Don’t skip that quick oil dip for the tortillas, trust me. I learned this the hard way after a batch of sadly cracked shells.
And remember, patience pays off. Those few minutes of cooling prevent what I call “roof of mouth regret.” Worth every minute of prep time.
