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.

Notes:

You can also use flour tortillas to make this recipe, just be aware that flour tortillas don’t get as crispy as corn ones, they also fry faster and tend to burn easily if you don’t pay attention to the oil temperature.

You can also serve those flautas on plates, just add first some salsa, place flautas, then top with lettuce, onion, cream, and cheese. Generously add more salsa and that’s it.

Salsa Verde Preparation: The salsa verde is a key component of this dish, providing a tangy and spicy flavor. Simmering the tomatillos, onions, and chilies before blending ensures a smooth and flavorful sauce.

Adjust Seasonings: Taste the salsa verde after simmering and adjust the seasonings (salt, pepper, and chicken bouillon) to your preference before using it to drown the flautas.

Frying Technique: When frying the flautas, ensure the oil is hot enough to achieve a crispy texture but not too hot to avoid burning. Fry in batches to avoid overcrowding the pan.

Tortilla Options: While corn tortillas are traditional and provide a nice texture when fried, flour tortillas can be used as an alternative. However, note that flour tortillas may not get as crispy and require less frying time.

Assembly Tips: Immersing the flautas in the salsa before serving ensures they are well-coated and flavorful. Use toothpicks to secure the rolled tortillas if needed.

Toppings: Customize the toppings based on your preferences. Common toppings include shredded lettuce, chopped onions, Mexican cream or sour cream, and crumbled queso fresco or your favorite cheese.

Serving Suggestions: Serve the flautas on a platter or individual plates. Drizzle additional salsa over the assembled flautas for extra flavor.

Storage and Reheating: Leftover flautas can be stored in the refrigerator and reheated in the oven to maintain their crispiness.

Variations: Experiment with different fillings such as beef, pork, or vegetables for variety. Adjust the level of spiciness by varying the amount of chilies used in the salsa verde.

Enjoyment: Flautas Ahogadas are best enjoyed immediately after assembling while they are still crispy and warm. Serve with extra salsa on the side for dipping.

Nutrition Information:

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.