Crispy Flautas Made Easy: The Secret to Perfection Revealed!

Ingredients Flauta Easy (Serves 4):

1 lb shredded cooked chicken (rotisserie works!)
8 corn tortillas
1 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp paprika
1/4 cup vegetable oil (for frying)
Salt to taste
Optional toppings: salsa, guacamole, sour cream, shredded lettuce

Step-by-Step Instructions:

1. Prep the Filling

In a bowl, mix shredded chicken with cumin, chili powder, garlic powder, paprika, and salt. Taste and adjust spices—this is the secret to bold flavor!

2. Roll the Flautas

Warm tortillas slightly (they’ll crack less!). Add 2 tbsp of filling to each, roll tightly, and secure with a toothpick.

3. Fry to Perfection

Heat oil in a skillet. Fry flautas seam-side down first for 1–2 minutes until golden. Flip gently and repeat. Drain on paper towels.

Pro Tip:

For extra crispiness, fry in small batches and don’t overcrowd the pan!

FAQ Section:

Q1: Can I bake flautas instead of frying?

A: Yes! Brush with oil and bake at 425°F for 15–20 mins. They’ll be crispier than fried!

Q2: What’s the best oil for frying?

A: Vegetable or avocado oil—they have high smoke points.

Q3: Can I use flour tortillas?

A: Corn tortillas are traditional, but flour works in a pinch (they’ll be softer).

Q4: How to store leftovers?

A: Keep unfried flautas in the fridge for 24 hrs. Reheat in the oven to retain crispiness.

Q5: Vegan option?

A: Swap chicken for black beans or jackfruit!