Mexican Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Flautas (Taquitos)
Corn tortillas rolled around a filling and deep-fried until crisp.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
6 steps- 1
Season Filling: Warm the shredded meat slightly and toss it with the cumin, garlic powder, and a pinch of salt to ensure the filling is highly flavorful.
- 2
Soften Tortillas: Wrap the tortillas in a damp paper towel and microwave for 30-45 seconds, or warm them on a dry skillet. They must be very pliable to roll without cracking.
- 3
Roll Flautas: Place 2 tablespoons of the meat filling in a thin line across the lower third of a tortilla. Roll it up as tightly as possible, like a cigar. Secure the seam with a wooden toothpick.
- 4
Heat Oil: Heat the vegetable oil in a deep skillet or pot to 350°F (175°C). There should be enough oil to submerge the flautas halfway.
- 5
Fry: Carefully place the rolled flautas into the hot oil, seam-side down. Fry for 2-3 minutes per side, using tongs to turn them, until they are deeply golden brown and very crunchy.
- 6
Drain and Garnish: Transfer the fried flautas to a wire rack or paper towels to drain excess oil. Remove toothpicks. Serve hot, topped generously with shredded lettuce, a drizzle of crema, and your favorite salsa.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
66/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving100
Calories
0 g
Protein
1 g
Carbs
11 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Flautas, meaning flutes for their long thin shape, are tightly rolled, filled tortillas fried until crisp; the shorter version is often called taquitos. They are classic Mexican street and party food, served standing in a pool of crema, salsa, and crumbled cheese. The names and shapes shift by region, but the appeal of the shatter-crisp roll is universal.
Listahan note
This version keeps the rolls tight and the oil hot so the flautas crisp without absorbing grease or unrolling. It uses shredded chicken, the most common filling, but the method works for any.
Technique cues
- Warm the tortillas before rolling so they bend without cracking and hold their cylinder shape.
- Roll tightly and secure with a toothpick if needed, then fry seam-side down first so the seal sets before the roll can open.
- Fry in hot oil around medium-high so the outside crisps quickly without the tortilla soaking up grease.
Kitchen flow
- Parallel prep
- Roll all the flautas and set out the garnishes while the oil heats, so frying is one continuous batch.
- Make-ahead
- Roll and refrigerate the filled flautas earlier in the day, then fry just before serving for the best crisp.
- Leftover move
- Reheat leftover flautas in the oven or air fryer to recrisp, or chop into a crunchy taco salad.
- Cleanup rhythm
- Set up a paper-towel-lined rack before frying, and let the oil cool fully before straining and discarding to keep cleanup tidy.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
corn tortillas
the wrapper
Purpose: Corn tortillas crisp into the signature shatter that flour cannot match.
Handling: Warm until pliable so they roll without splitting.
Adaptation: Flour tortillas make a softer, chewier roll; use certified corn for gluten-free.
shredded chicken
filling
Purpose: Seasoned shredded chicken is a moist, classic flauta filling.
Handling: Poach and shred, or use leftover rotisserie meat, lightly seasoned.
Adaptation: Shredded beef, potato, or beans all roll and fry well.
frying oil
cooking medium
Purpose: Hot oil delivers the crisp exterior that defines flautas.
Handling: Use a neutral oil heated to medium-high before frying.
Adaptation: Bake or air-fry brushed with oil for a lighter, less crispy version.
crema and queso fresco
topping
Purpose: They cool and balance the crisp, fried rolls.
Handling: Drizzle crema and crumble cheese over the plated flautas.
Adaptation: Sour cream thinned with milk and feta approximate them.
shredded lettuce and salsa
garnish
Purpose: They add crunch, freshness, and acid against the rich rolls.
Handling: Shred lettuce finely and spoon salsa over just before serving.
Adaptation: Shredded cabbage or pico de gallo work too.
Technique notes
- Do not overfill; a thin line of filling lets the flauta roll tight and fry crisp all the way through.
- Fry a few at a time so the oil temperature stays high and the rolls do not steam against each other.
- Drain on a rack rather than flat paper towels so the underside stays crisp instead of going soft.
Ingredient swaps
- Gluten-free direction
- Use certified corn tortillas and confirm any seasoning is gluten-free.
- Lighter direction
- Brush with oil and bake or air-fry instead of deep-frying.
- Vegetarian direction
- Fill with mashed potato and cheese or seasoned black beans.
Serve alongside
- Guacamole
- Mexican red rice
- Refried beans
- Pico de gallo
- Horchata
- Jamaica agua fresca
- Mexican lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate fried flautas for up to 3 days and recrisp in a hot oven or air fryer; the microwave leaves them soft. Filled but unfried rolls keep a day in the fridge. Fried flautas can freeze for a month and crisp back up from frozen in the oven.
Equipment
- Heavy pot or deep skillet for frying
- Tongs for turning and lifting rolls
- Toothpicks to secure the rolls
- Wire rack for draining
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