Flautas, or tacos dorado, are part of the “antojitos mexicanos” (snacks).
These are tacos made with rolled and fried corn or flour tortillas, which can have various fillings such as chicken, shredded beef, picadillo, potatoes, beans, and/or cheese.
The following recipe is with chicken, but you can use other fillings as well.
Served with lettuce or cabbage, cheese, sour cream, avocado, or guacamole, or beans.
Some say there is a subtle difference between Flautas and tacos dorado, in the size of the tortilla, which for flautas is slightly larger.
During our trip to Mexico, we tasted the flautas both in Mexico City, during the evening marking the peak of the El dia de los muertos festivities at the restaurant La casa del Tono (see my photo at the bottom), and on Isla Mujeres, at the restaurant Basto’s Grill.
In Mexico City, we also had the pleasure of watching tacos being prepared at one of the many street stalls (see video).
Find more taco recipes on the blog:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 16 pieces
- Cooking methods: Frying
- Cuisine: Mexican
- Seasonality: All seasons
Ingredients
- 16 corn tortillas (or flour)
- 10.5 oz chicken breast (boiled)
- as needed vegetable oil
- as needed lettuce (or cabbage, sour cream, cheese, or beans)
Steps
To prepare the tortillas, follow this recipe.
In a wide pan, heat oil.
Heat the tortillas for about 30 seconds.
Fill each tortilla with 1 or 2 tablespoons of boiled and shredded chicken and roll.
Fry the flautas until golden brown, for 2 or 3 minutes.Turn them and brown for another 1 minute.
Serve on a plate with lettuce or cabbage, cheese, sour cream, avocado, or guacamole, or beans.
Flautas in Isla Mujeres and Mexico City
The El dia de los muertos festival evokes for everyone the opening scene of 007 Spectre.
