Ingredients
The Filling
- 12 corn tortillas
- 2 cups cooked shredded chicken or beef
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Toothpicks
- Oil, for frying
The Sauce
- 2 cups roasted green chiles (Hatch or Anaheim), peeled
- 1/2 onion
- 2 cloves garlic
- 1 1/2 cups chicken broth
- Salt, to taste
The Toppings
- Shredded lettuce
- Crumbled queso fresco or cotija cheese
- Mexican crema or sour cream
- Diced onion (optional)
Instructions on the next page 👇👇
Directions
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Begin by warming the corn tortillas in a skillet or microwave until they are pliable. This step is crucial as it prevents the tortillas from cracking when you fill them.
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Place a spoonful of the shredded chicken or beef onto each tortilla, and sprinkle lightly with salt, cumin, and garlic powder. Roll the tortillas tightly, making sure the filling is secure inside. Use toothpicks to hold them together to ensure they stay rolled during frying.
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In a deep skillet, heat oil over medium-high heat. Fry the flautas for a few minutes until they turn a beautiful golden brown and crispy on all sides. It’s tremendous to see how the frying process transforms the tortillas into crunchy bites of deliciousness. Once done, drain them on paper towels to remove excess oil.
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Next, prepare the sauce. In a blender, combine the roasted green chiles, onion, garlic, chicken broth, and a pinch of salt. Blend until smooth, making sure to achieve a nice, consistent texture.
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Transfer the sauce to a saucepan and let it simmer over medium heat for about 10–15 minutes. This simmering process deepens the flavors, allowing the tremendous essence of the green chiles to shine through.
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To serve, arrange the fried flautas upright or stacked in a bowl or on a plate. The presentation can elevate the dining experience tremendously.
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Generously ladle the hot green chile sauce over the flautas until they are fully “drowned” in the flavorful concoction.
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For the finishing touches, generously sprinkle shredded lettuce, drizzle with Mexican crema, and add crumbled cheese on top. Serve immediately while everything is still warm and inviting.
Continue reading on the next page 👇👇
Pro Tips for Success
Timing Matters
- Make sure to warm the tortillas just enough to make them pliable but not too long, as they can become too soft and difficult to work with. This step is key.
- When frying, maintain the oil at the right temperature. If it’s too hot, the flautas will burn; too cool, and they will absorb too much oil.
Adventures with Filling
- Feel free to experiment with different fillings. While chicken and beef are traditional, you can also use pork, cheese, or even vegetables to cater to various tastes.
- Spice up the filling by adding diced jalapeños or chopped cilantro, making every bite discover new layers of flavor.
Perfecting the Sauce
- Make the green chile sauce a day ahead for maximum depth of flavor. Allow it to cool, then refrigerate. Reheat before serving.
- If you find the sauce too spicy, balance it with a little cream or sour cream to cut through any heat.
Storage and Freshness
Short-Term Storage
- Drowned Tacos are best enjoyed fresh, but if you have leftovers, store the flautas and sauce separately in airtight containers in the fridge.
Reheating
- To reheat, use an oven or skillet rather than a microwave. This method helps retain the crispiness of the flautas and prevents them from becoming soggy.
Freezing
- For long-term storage, you can freeze unassembled flautas (before frying) between layers of parchment in a sealed freezer bag. When ready to cook, simply fry from frozen—no need to thaw in advance.
Final Thoughts
Drowned Tacos are a tremendous representation of culinary tradition that warms the heart with each bite. The delicate balance between crispy flautas and the rich, flavorful sauce captures the essence of why we gather around the table. With vibrant toppings and comforting fillings, this dish is bound to create lasting memories and delightful conversations.
So, what is your favorite twist to add to this classic recipe?