Chico’s Tacos Flautas

Chico’s Tacos Flautas are a delicious and flavorful take on classic Mexican street food. This recipe brings together tender, seasoned beef rolled in crispy corn tortillas and topped with a rich tomato-jalapeño sauce.

Perfectly complemented by a homemade jalapeño salsa and a generous sprinkle of cheese, these taquitos offer a delightful combination of textures and bold flavors. Ideal for a hearty snack or a fun meal, Chico’s Tacos Flautas are sure to impress with their authentic taste and satisfying crunch.

Chico’s Tacos Flautas

Ingredients

6 plum tomatoes

4 jalapeños

kosher salt and freshly ground black pepper, to taste

olive oil

1 pound ground beef

1 jalapeño, halved

2 garlic cloves, diced

reserved tomato and jalapeño mixture from taco sauce

1 bay leaf

dash of chili powder

dash of smoked paprika

1 cup water

kosher salt and pepper, to taste

bag of corn tortillas

reserved taco filling (see above)

vegetable oil

2 jalapeños

2 tablespoon white wine vinegar

2 tablespoon freshly squeezed lemon juice

kosher salt, to taste

cheddar or mexican cheese mix, for topping

taco sauce (see above)

Instructions:

Prepare Tomatoes and Jalapeños: Remove stems and notch out the tomatoes and jalapeños. Boil them until tender, then blend until smooth. Strain the blended mixture through a sieve into a bowl. Set this aside for flavoring the taco filling.

Make Taco Sauce: Pour the strained liquid into a pot, add an equal amount of water, and heat to a simmer. Adjust seasoning with salt and pepper to taste. Keep the sauce warm on low heat while you prepare the filling.

Cook the Beef: Heat oil in a pan over medium heat. Add the ground beef and cook, breaking it apart. Incorporate the sliced jalapeño, diced garlic, reserved tomato and jalapeño mixture, bay leaf, chili powder, and paprika. Allow to cook for a few minutes. Add water and let it simmer until the mixture thickens. Season with salt and pepper and set aside.

Prepare Tortillas: Set up a drying station with a paper towel-lined tray. Heat oil in a fryer or deep pan to 350°F (175°C). Briefly submerge each corn tortilla in the hot oil for about 30 seconds to make them pliable. Remove and drain on paper towels.

Assemble Taquitos: Once cooled enough to handle, place about 2 tablespoons of the beef filling on the tortilla’s high side and roll tightly into a cylinder. Place each rolled taquito seam-side down. Secure each with a toothpick.

Fry Taquitos: Fry the taquitos in batches for about 1 ½ to 2 minutes or until crisp and golden.

Prepare Jalapeño Salsa: Boil 3 jalapeño halves in water until soft. Finely chop both the boiled and raw jalapeños for texture. Combine with vinegar, lemon juice, and salt.

Serve: Arrange the taquitos in a bowl or take-out container. Top with shredded Cheddar or Mexican cheese mix. Pour the taco sauce over the taquitos so that the cheese melts and the taquitos are submerged about two-thirds of the way. Add a generous spoonful of jalapeño salsa on top and serve.

Notes:

Tomato and Jalapeño Base: Boiling and blending the tomatoes and jalapeños before straining creates a flavorful base for both the taco sauce and the filling. This step is crucial for developing the depth of flavor in the dish.

Adjusting Sauce Consistency: The taco sauce should be kept warm and at a simmer to maintain its consistency. Adding water to the strained tomato and jalapeño mixture helps adjust the thickness and flavor of the sauce.

Seasoning the Beef: The ground beef mixture benefits from a balance of spices, including chili powder, smoked paprika, and bay leaf. Ensure the beef is well-seasoned and the flavors meld together during simmering.

Preparing Tortillas: Briefly frying the tortillas in oil makes them pliable and easier to roll. Be cautious not to over-fry them, as they should remain flexible, not crispy.

Rolling Taquitos: Rolling the taquitos tightly is important to prevent the filling from escaping during frying. Securing with a toothpick helps keep them in shape.

Frying: Fry the taquitos in batches to avoid overcrowding the pan, which ensures they cook evenly and become crispy. Drain them on paper towels to remove excess oil.

Jalapeño Salsa: The jalapeño salsa adds a fresh, tangy kick to the dish. Combining boiled and raw jalapeños provides both a smooth texture and a bit of crunch.

Serving: Pouring the taco sauce over the taquitos helps melt the cheese and meld the flavors. Garnishing with the jalapeño salsa adds extra zest and texture.

Cheese Options: Cheddar or Mexican cheese mix can be used depending on preference. Both options melt well and complement the flavors of the taquitos.

Customization: Feel free to adjust the spice levels and seasoning according to personal taste. Adding additional ingredients like sour cream or avocado can enhance the dish.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of meat for the filling?

Yes, you can use ground chicken, turkey, or even pork as alternatives to ground beef.

Just adjust the cooking time as needed to ensure the meat is fully cooked.

Can I prepare the taco filling in advance?

Absolutely! You can make the taco filling a day ahead and store it in the refrigerator.

Just reheat it before using it to fill the tortillas.

How can I make the taquitos spicier?

To add more heat, include extra chopped jalapeños or a dash of hot sauce in the beef mixture.

You can also add more chili powder and cayenne pepper.

What if I don’t have a deep fryer?

You can use a large skillet or heavy-bottomed pan filled with vegetable oil.

Heat the oil to 350°F (175°C) and fry the taquitos in batches.

Can I use flour tortillas instead of corn tortillas?

Corn tortillas are traditional for flautas, but you can use flour tortillas if you prefer.

Keep in mind that flour tortillas may not hold their shape as well when fried.

How do I make sure the taquitos stay rolled during frying?

Secure the taquitos with toothpicks before frying to help them maintain their shape.

Make sure the seam is facing down when placing them in the oil.

Can I bake the taquitos instead of frying them?

Yes, you can bake them.

Preheat your oven to 400°F (200°C), place the taquitos on a baking sheet, and bake for about 15-20 minutes or until crispy and golden brown.

What’s the best way to store leftover taquitos?

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days.

To reheat, bake them in a preheated oven at 375°F (190°C) until warmed through.

Can I freeze the taquitos?

Yes, you can freeze taquitos.

Place them on a baking sheet and freeze until solid, then transfer them to a freezer bag.

To reheat, bake from frozen at 400°F (200°C) for about 20 minutes.

What can I use as a substitute for white wine vinegar?

If you don’t have white wine vinegar, you can use apple cider vinegar or rice vinegar as a substitute.

Adjust the amount to taste.