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!
(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
- Heat 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.
- Add the shredded chicken. Season with salt and pepper, cook for about 3 to 5 minutes.
- Heat the tortillas on a nonstick skillet or oven, then wrap them in aluminum foil to keep them warm.
- To 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.
- 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.
- Drain the flautas on paper towels. Remove the toothpicks and serve warm with avocado slices, queso fresco and salsa.