Taquitos o Flautas de Pollo (Chicken Taquitos or Flautas)

Flautas de Pollo

Mexican Flautas or Taquitos, what’s the difference? The basic idea is the same, they’re tacos filled with various ingredients of your choice, rolled like a cigar and then fried. The difference seems to be in name only, from what I can tell. It would appear that Taquitos is the name used is the United States whereas Flautas is what they are called in Colombia and Mexico, to say the least. If you have more information pertaining to the origin of Taquitos, please leave us a comment!

These Flautas de Pollo are crispy on the outside and creamy on the inside. I love making and eating them, and kids love them too!

Buen provecho!

Taquitos de Pollo

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Ingredients

(About 4 servings)

  • Vegetable oil for frying
  • 2 cups cooked chicken, shredded
  • 1 tablespoon of butter
  • 1/2 cup grated onion
  • 1/2 cup tomato puree
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon dried oregano
  • 1 teaspoon tomato paste
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper
  • 12 soft corn tortillas
  • 1/3 cup cream cheese
  • 1 avocado, pitted and sliced (tossed with lime juice and salt)
  • 1 cup queso fresco, crumbled
  • Salsa, to serve

chicken flautas

Directions

  1. eat the butter in a saucepan add the onion and cook for about 5 minutes. Add the tomato puree, garlic powder, cumin, chili powder, tomato paste, cilantro and oregano. Stir and cook for two minutes more.
  2. Add the shredded chicken. Season with salt and pepper, cook for about 3 to 5 minutes.
  3. eat the tortillas on a nonstick skillet or oven, then wrap them in aluminum foil to keep them warm.
  4. o assemble: spread one tortilla with cream cheese, then top with about 2 tablespoons of the chicken mixture, roll and secure with a toothpick. Process with the remaining tortillas.
  5. Heat the vegetable oil in a large skillet and when oil is hot, place about three to four flautas into the oil, and cook for about 1 minute on each side.
  6. Drain the flautas on paper towels. Remove the toothpicks and serve warm with avocado slices, queso fresco and salsa.
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Comments

  1. says

    Sometimes I notice that a flauta is kinda of small and thin and a taquito is bigger and thicker? Wonder if the size is the difference? Either way I love eating them! Looks delicious.

  2. says

    I was going to say the same thing as Kim – I noticed flautas are a lot skinnier in my favorite Mexican restaurant. These look incredibly good – love your filling!

  3. says

    Erica, I made some mini flautas last year and we loved them. Ate them for game day snacks. I like your filling a lot more than mine. Fun to have cream cheese in them.

  4. Stephanie says

    To add even more confusion, my family thinks of taquitos as being a small tacos made from soft corn tortillas with a filling of carne asada or barbacoa topped with pico de gallo/cabbage/crema. Essentially a street taco.

  5. kaitlyn says

    The flauta is made with a corn tortilla and a taquitos are made with flour tortillas. Thats why flautas are smaller than taquitos. (Flautas are crispier and more delicious!) Thank you for this recipe! I lost mine and yours is very similar!! (:

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