Description
Crispy Flautas Ahogadas serve as a delightful Mexican dish featuring tightly rolled corn tortillas filled with shredded chicken or your choice of beef, pork, or spiced cheese for a vegetarian twist. These flautas are deep-fried to a golden crisp and generously ‘drowned’ in a zesty tomatillo salsa made from fresh tomatillos, fiery chilies, and aromatic herbs. Topped with shredded lettuce, creamy sour cream, and crumbly queso fresco, this recipe offers a perfect balance of crispy texture and tangy, flavorful sauce, making it an irresistible appetizer or main course for any occasion.
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 Ahogada
- 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 Salt
- To taste Pepper
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 Ahogada: Begin by boiling the tomatillos, onion, and jalapeño or serrano chilies in water for about 15 minutes until they become soft and cooked through, which intensifies their flavors and makes blending easier.
- Blend the Salsa: Transfer the boiled vegetables to a blender, add fresh garlic cloves and optional cilantro, and blend with a splash of the cooking water until you achieve a smooth, vibrant green sauce.
- Simmer the Salsa: Pour the blended salsa into a pot and heat over medium heat. Incorporate the chicken or vegetable bouillon cube along with salt and pepper to taste. Let it simmer gently, stirring occasionally until the sauce slightly thickens, allowing the flavors to meld.
- Prepare the Flautas: Warm the corn tortillas individually on a hot skillet until they become pliable, which prevents cracking when rolled. Place a spoonful of shredded chicken (or chosen filling) on one side of each tortilla and roll tightly. Use a toothpick to secure if necessary, and repeat with remaining tortillas and filling.
- Fry the Flautas: Heat vegetable oil in a deep pan over medium-high heat. Carefully fry the rolled flautas in batches, turning occasionally to ensure an even golden brown and crisp texture on all sides. Once done, transfer to paper towels to drain excess oil.
- Assemble and Serve: On serving plates or in individual glasses, spread a generous layer of warm salsa ahogada. Place 3 to 4 flautas on top of the salsa layer, then garnish with shredded lettuce, diced onions if desired, a dollop of cream or sour cream, and a sprinkle of queso fresco for added flavor and texture.
- Optional Extra Salsa: For an intensified taste, drizzle extra warm salsa over the assembled flautas just before serving to enhance the moistness and flavor profile.
Notes
- You can substitute tomatillos with green tomatoes if unavailable, which will slightly alter the flavor but maintain the salsa’s tanginess.
- Adjust the number of chilies or type (jalapeño vs serrano) based on your preferred spice level.
- For a vegetarian version, replace chicken with spiced cheese and use vegetable bouillon.
- Flour tortillas can be used if corn tortillas are not available, but traditional corn tortillas provide the best texture and flavor.
- Drain flautas well on paper towels after frying to keep them crispy and less greasy.
- Use fresh garlic and onions for a more vibrant and fresh salsa flavor.
- If you prefer a healthier version, flautas can be baked or air-fried, though frying yields the crispiest exterior.
