Fofky's Flautas - A Tex-Mex Recipe
Updated: Jun 8
Flautas (Spanish for Flutes) are normally made with flour tortillas. Taquitos are the same thing but they are made with corn tortillas. For me, it's potato-potato. I like corn. So, this recipe is an adaptation of Food Network's Chicken Flautas with Avocado Cream. No Avocado Cream was used here. Fofky's Kitchen just wanted to devour flautas like in her Corporate America days where a next door restaurant made it for lunch. I ran out of cumin making Chili Con Carne so I used some subs to get the flavor I needed. This recipe is zesty, comforting and crispy! Try it.
Author : Fofky
Time : 30 minutes
Level of difficulty : Easy
- Frying oil
- 1 tablespoon of olive oil
- 1/4 small red onion, diced
- 1 teaspoon of red pepper
- 1 garlic clove, minced
- 1 teaspoon of ground chili powder for the cumin flavor
- 1 teaspoon of coriander powder for the cumin flavor
- 1 teaspoon of cilantro flakes for the cumin flavor
- 1 teaspoon ground black cumin seed flavor for the cumin flavor
- 1/2 teaspoon cayenne pepper
- 1/8 rotisserie chicken, skin removed and meat finely shredded
- 1-2 tablespoons of tomato sauce
- 1 tablespoon of fresh or dry chopped cilantro leaves
- 1 cup shredded Monterey Jack cheese
- 1 -2 tablespoon of lemon juice
- Salt and black pepper to taste
- 8-16 (5 to 6-inch) corn tortillas
- Blend all the ingredients
- Mix them well
- Fill the tortillas, roll and secure them with a toothpick
- Heat enough frying oil for the rolls to be immersed in the hot oil
- Now, fry them.
- And voilà!
Also check out below some Chinese Rolls we love in Ivory Coast.