Flautas con Consomé | Mexican Drowned Tacos

Flautas con Consomé, also known as Mexican Drowned Tacos, are crispy rolled corn tortillas filled with shredded chicken, fried until golden, then served partially immersed in a warm, tangy salsa verde.

This dish brings together two beautiful textures: the crunch of freshly fried flautas and the comforting richness of green tomatillo sauce. Each bite is crisp, juicy, bright, savory, and deeply satisfying.

The toppings make it even more special — fresh lettuce, chopped onion, Mexican cream, and queso fresco soften the heat and add a cool, creamy finish.

Why People Will Love Flautas con Consomé | Mexican Drowned Tacos Recipe

The flautas are crispy, golden, and filled with tender shredded chicken.

The salsa verde is bright, tangy, slightly spicy, and full of fresh tomatillo flavor.

Serving the flautas “drowned” in sauce makes the dish juicy and comforting.

Jalapeños or serranos add a fresh green chile heat.

Cilantro and garlic give the salsa a bold homemade taste.

Chicken bouillon adds savory depth to the sauce.

The toppings create a perfect balance of crunch, creaminess, freshness, and saltiness.

It feels rustic, festive, and deeply Mexican-inspired.

It works well as a main dish, party food, or weekend comfort meal.

Every serving looks colorful and generous.

The contrast between crispy flautas and warm sauce makes the dish unforgettable.

It is simple, filling, and packed with layers of flavor.

Key Ingredients

Shredded Chicken:
Chicken is the heart of the filling. It gives the flautas a tender, savory center that pairs beautifully with the green sauce.

Corn Tortillas:
Corn tortillas create the classic flavor and texture. When fried, they become crisp, golden, and sturdy enough to hold the filling.

Tomatillos:
Tomatillos give the salsa verde its bright green color, tangy taste, and fresh acidity.

Jalapeños or Serrano Chiles:
These chiles bring heat and sharp green flavor. Serranos are usually hotter, while jalapeños are milder and more rounded.

Onion and Garlic:
These aromatics add depth and savory balance to the salsa.

Cilantro:
Cilantro gives the salsa freshness, color, and a clean herbal finish.

Chicken Bouillon:
Bouillon adds saltiness and rich savory flavor, making the salsa taste deeper and more complete.

Lettuce, Onion, Cream, and Queso Fresco:
These toppings finish the dish with freshness, crunch, creaminess, and mild salty richness.

Expert Tips

Warm the tortillas before rolling so they do not crack.

Do not overfill the tortillas, or they may open while frying.

Roll each flauta tightly for the best shape.

Place the flautas seam-side down before frying.

Use toothpicks if needed to keep them closed.

Fry in batches so the oil temperature stays steady.

Drain the flautas on paper towels or a cooling rack to keep them crisp.

Simmer the salsa after blending to deepen the flavor.

Let the salsa cool slightly before assembling so it does not soften the flautas too quickly.

Add the flautas to the sauce right before serving for the best texture.

Use serrano chiles for stronger heat and jalapeños for a milder salsa.

Taste the salsa before adding more salt because chicken bouillon is already salty.

 

Flautas con Consomé | Mexican Drowned Tacos

Ingredients:

3 ½ cups shredded chicken

20 corn tortillas (read notes)

vegetable oil for frying

For the salsa

1 lb tomatillos (quartered)

3 jalapeno or serrano chilies (seeded and cut into chunks)

1 medium onion (quartered)

1 small bunch cilantro

2 garlic cloves (peeled)

1 Tbsp powdered chicken bouillon

2 Tbsp vegetable oil

salt (to taste)

For toppings

lettuce (shredded)

onions (chopped)

Mexican cream or sour cream (as needed)

queso fresco (or any cheese you prefer)

Instructions:

Make the salsa verde :

Place the tomatillos, onion, and chilies in a saucepan.

Add water to slightly cover the ingredients and simmer for 10 minutes or until everything is nicely cooked.

Place all ingredients in a blender and add 1 cup of cooking water.

Add garlic and cilantro and blend until smooth.

Heat the oil in a saucepan over medium heat and pour in the tomatillo sauce.

Season with chicken bouillon, pepper, and salt.

Simmer for 5 minutes or until the sauce thickens, adjust seasonings and turn off the heat. Allow to cool down to room temperature.

Make the flautas:

Heat the tortillas on a pan or cast-iron skillet until soft and pliable.

Place a tortilla flat on a surface and add some chicken to one side.

Roll the tortilla tightly into a tube-like shape. Place it seam-side down or secure it with a toothpick. Repeat until all tortillas and filling are used.

Heat about 1 ½ cups of oil in a pan and fry the flautas in batches until crisp and golden.

Remove them and place them on a lined paper plate or a cooling rack.

Assemble:

Add some salsa in the cups where you’ll serve flautas (read notes).

Place 3-4 flautas nicely immersed in the sauce and then add lettuce, onions, cream, and cheese.

Drizzle with more salsa if you want and serve immediately.

Important Notes When Making Flautas con Consomé | Mexican Drowned Tacos

Corn tortillas must be soft and flexible before rolling.

Cold tortillas are more likely to crack.

The salsa should be pourable, not too thick.

The flautas will soften the longer they sit in the sauce.

For the crispiest texture, assemble just before serving.

The amount of heat depends on the chiles used.

Removing chile seeds makes the salsa milder.

Frying oil should be hot enough to crisp the tortillas but not so hot that they burn.

Toppings should be added at the end to keep them fresh.

Queso fresco, Mexican cream, and lettuce are classic finishing touches, but they can be adjusted to taste.

How to Enjoy Flautas con Consomé | Mexican Drowned Tacos After Cooking

After the flautas are fried until crisp and golden, let them drain briefly so they stay crunchy and do not feel greasy.

Spoon some warm salsa verde into each serving cup, bowl, or deep plate. Place 3 to 4 flautas into the sauce, letting part of each flauta soak while leaving some crisp edges exposed.

Top with shredded lettuce, chopped onion, a drizzle of Mexican cream or sour cream, and crumbled queso fresco. Add more salsa over the top for a saucier, more comforting version.

Serve immediately while the flautas are still crisp and the salsa is warm. The best bite has a little of everything: crunchy tortilla, tender chicken, tangy tomatillo sauce, cool lettuce, creamy topping, and salty cheese.

This dish pairs beautifully with Mexican rice, refried beans, avocado slices, pickled onions, lime wedges, or a fresh cucumber salad. It is best eaten fresh, before the flautas become too soft.

Nutrition Information

Approximate nutrition per serving, based on 5 servings with about 4 flautas each, including salsa and moderate toppings:

Calories: 605 kcal | Total Fat: 29 g | Saturated Fat: 7 g | Monounsaturated Fat: 13 g | Polyunsaturated Fat: 7 g | Cholesterol: 85 mg | Sodium: 980–1,650 mg depending on chicken bouillon, tortillas, cheese, cream, added salt, and frying oil absorption | Total Carbohydrates: 53 g | Dietary Fiber: 7 g | Sugars: 8 g | Protein: 34 g

Additional estimate:

Calcium: 180–320 mg | Potassium: 650–950 mg | Iron: 3–5 mg | Vitamin A: 1,200–2,500 IU | Vitamin C: 25–45 mg

Frequently Asked Questions:

Can I use store-bought rotisserie chicken for this recipe?

Yes, using pre-cooked rotisserie chicken can save time.

Shred the chicken and season it before rolling it into the tortillas.

How can I prevent the corn tortillas from cracking when rolling?

Heating the tortillas on a pan or skillet until they are soft and pliable helps prevent cracking during rolling.

Can I make the salsa verde ahead of time?

Yes, you can prepare the salsa verde in advance and store it in the refrigerator.

Reheat gently before serving with the flautas.

What type of cheese works best for topping the flautas?

Queso fresco is traditional, but you can use any cheese you prefer, such as shredded Monterey Jack or crumbled feta.

Can I bake the flautas instead of frying them?

While frying gives the flautas a crispy texture, you can bake them in the oven at a high temperature until golden and crisp for a healthier option.

How do I keep the flautas crispy before serving?

Place the fried flautas on a cooling rack instead of a paper plate to allow excess oil to drip off, which helps maintain their crispiness.

Is there a substitute for tomatillos if they are not available?

If tomatillos are unavailable, you can use green tomatoes or substitute with additional green chilies for a similar flavor profile.

Can I make this dish vegetarian?

Yes, you can substitute the shredded chicken with sautéed vegetables, such as bell peppers, zucchini, or mushrooms, for a vegetarian version.

What other toppings can I add to the flautas?

Experiment with additional toppings such as diced tomatoes, avocado slices, pickled jalapenos, or a squeeze of lime for extra flavor.

How long can leftover flautas be stored?

Leftover flautas can be stored in an airtight container in the refrigerator for up to 2-3 days.

Reheat in the oven or toaster oven for best results.