Authentic Flautas Ahogadas Recipe 🌮💧 – Crispy, Saucy, and Irresistible
Introduction
Few dishes capture the heart of Mexican comfort food quite like Flautas Ahogadas, which literally translates to “drowned flautas.” Crispy, golden tortillas rolled with tender chicken or beef are generously smothered in a vibrant tomatillo-jalapeño salsa that soaks into the flautas, creating the perfect balance of crunch and saucy goodness.
This dish is not just delicious—it’s festive, fun, and endlessly customizable. Whether you’re cooking for family dinner, a weekend gathering, or celebrating a special occasion, Flautas Ahogadas bring bold flavors and a touch of tradition straight to your table.
Why You’ll Love This Recipe
- Flavor Explosion – Crispy tortillas paired with tangy tomatillo salsa create a mouthwatering contrast.
- Customizable Filling – Use chicken, beef, or even beans for a vegetarian twist.
- Perfect for Entertaining – A fun and impressive dish to serve at parties or family meals.
- Authentic Taste – Captures the essence of Mexican street food in your own kitchen.
Ingredients
For the Flautas
- 12 corn tortillas
- 2 cups cooked shredded chicken or beef
- 1 cup cheese (queso fresco or shredded cheddar)
- Vegetable oil, for frying
- Salt and pepper, to taste
For the Salsa (Sauce)
- 4–6 tomatillos, husked and rinsed
- 2–3 jalapeño peppers (adjust for heat)
- ½ cup fresh cilantro, chopped
- ½ medium onion, chopped
- 2 cloves garlic
- 1 teaspoon lime juice
- Salt, to taste
- 1–2 cups chicken or beef broth (to adjust consistency)
For Toppings
- Sour cream or Mexican crema
- Diced tomatoes
- Chopped cilantro
- Diced avocado (optional)
- Crumbled queso fresco (optional)
Step-by-Step Instructions
Step 1: Prepare the Tomatillo Salsa
- Cook the Tomatillos and Jalapeños: Bring a pot of water to a boil. Add tomatillos and jalapeños, boiling for 5–7 minutes until softened. Drain and let cool slightly.
- Blend the Salsa: In a blender, combine cooked tomatillos, jalapeños, cilantro, onion, garlic, lime juice, and a pinch of salt. Blend until smooth.
- Adjust Consistency: Slowly add broth to thin the salsa to your liking. Keep warm and set aside.
Step 2: Make the Flautas
- Warm the Tortillas: Lightly heat tortillas in a skillet with a touch of oil until pliable.
- Fill and Roll: Place shredded meat and cheese in the center of each tortilla. Roll tightly and secure with toothpicks if needed.
- Fry to Perfection: Heat oil in a skillet or pot over medium-high heat. Fry the flautas in batches until golden and crispy, about 3–4 minutes per side. Drain on paper towels.
Step 3: Assemble the Flautas Ahogadas
- Arrange the fried flautas on a serving dish. Pour the warm salsa generously over the top, letting them soak in the sauce.
Step 4: Add the Toppings
- Finish with crema or sour cream, fresh tomatoes, cilantro, crumbled cheese, and optional avocado. Serve immediately.
Expert Tips & Variations
- Tortilla Trick: Microwave tortillas wrapped in a damp towel for 30 seconds to make rolling easier.
- Protein Options: Swap chicken or beef for pork carnitas, beans, or mashed potatoes.
- Spice Level: For milder salsa, remove seeds from the jalapeños before blending.
- Extra Crispy: Double-fry the flautas (fry, drain, then fry again quickly) for extra crunch.
Important Notes
- Don’t overcrowd the pan while frying—this helps keep the oil hot and the flautas crispy.
- Keep the salsa warm before pouring over the flautas for the best “ahogada” (drowned) effect.
- Serve immediately after assembly to preserve both the crunch and the saucy texture.
Nutritional Information (per serving, approx. 6 servings)
- Calories: ~320
- Protein: 17g
- Fat: 18g
- Carbohydrates: 25g
- Fiber: 4g
- Sodium: 560mg
Frequently Asked Questions
Q1: Can I bake the flautas instead of frying?
Yes! Brush rolled tortillas with oil, place on a baking sheet, and bake at 400°F (200°C) for 15–20 minutes until golden and crisp.
Q2: Can I make the salsa ahead of time?
Definitely. The tomatillo salsa can be stored in the refrigerator for up to 5 days. Reheat before using.
Q3: How do I keep flautas crispy before serving?
Place them on a wire rack in a warm oven (200°F / 95°C) until ready to serve.
Q4: Can I freeze flautas?
Yes. Roll and freeze before frying. When ready, fry them directly from frozen, adding a few extra minutes to the cooking time.
Q5: What’s the best side dish for Flautas Ahogadas?
They pair wonderfully with Mexican rice, refried beans, or a simple cabbage slaw for freshness.