Flautas 1969
Flautas are crispy, golden rolled tacos filled with everything from potatoes to shredded chicken. This classic Mexican antojito (snack) is easy to make and always a crowd-pleaser!
About Sunset Mexican Cook Book
This recipe is from the 1969 Sunset Mexican Cook Book, edited by David E. Clark and published by Lane Books. The book is by the editors of Sunset Magazine and Sunset Books. Sunset Magazine was founded in 1898, covering everything from home design to gardening, travel, and food, with a West Coast focus. Sunset Books is their publishing branch, known for cookbooks that make regional and international cooking feel approachable. This one is full of classic Mexican recipes adapted for American home cooks in the late ‘60s.
Clark, David E., ed. Sunset Mexican Cookbook,. Menlo Park, Calif.: Lane, 1969. P.33. [Folio TX716 .M4 S86 1969].
What are Flautas?
According to Sunset Mexican Cookbook, the term “flautas” comes from flauta, the Spanish word for flute because the tubular shape of a flauta resembles a flute. In some circumstances, flautas could show up on a menu with names like Flautas de Pollo, indicating that the flauta is filled with chicken.
The base of a flauta is a tortilla, which can be modest or burrito sized, depending on the cook. Fresh tortillas are preferable, considering that they are much more flexible and flavorful. Some individuals try to distinguish between flautas and taquitos, a similar dish. They claim that flautas are created from flour tortillas and taquitos are made from corn tortillas. Even so, the terms are typically used interchangeably. Some people think that taquito may be a phrase coined in California, rather than a Mexican-Spanish term.
Original Recipe
How to Make Flautas Step by Step
Heat tortillas on a griddle. Overlap two tortillas.
Place the filling in the center.
Roll and secure with toothpicks.
Fry until golden brown.
Expert Tips
The original recipe calls for the flautas to be made with two overlapping tortillas each, as you can see in the step by step photos above, but you can make them with one tortilla each as seen below.
Heat tortillas on a griddle. Place the filling in the center.
Secure with a toothpic.
Fry in vegetable oil,
until golden brown.
Serving
Serve immediately while still hot. They are great with a side of guacamole and salsa or a creamy avocado salsa.
Storing
I don’t recommend storing the flautas, because the tortilla will get soggy and won’t crisp up again when reheating.
Flautas
Ingredients
- 12 corn tortillas
- 1 1/2 cups meat filling Ground Beef, page 24; Simple Chorizo, page 23; or Pork or Chicken, page 24
- Salad oil, shortening, or lard for frying
Instructions
- For each Flauta, soften and heat 2 tortillas by turning them about 30 seconds each on an ungreased griddle over medium-high heat. Lay the tortillas flat and overlapping.
- Spoon a band of 3 to 4 tablespoons warm meat filling across the greatest length of the overlapping cakes, then roll tortillas around filling. Hold shut with tongs (of fasten with small wooden skewers), and fry over medium heat in about 1/2 inch of oil heated to 350* until the Flauta is slightly crisp. Drain on paper towels, then eat with your fingers.
- (If you prefer, roll and fry the tortillas, then use a spoon to add the filling.) Makes 6 flautas
