Flautas ahogadas mexican drowned tacos

Storage Options

Store assembled flautas ahogadas in the refrigerator for up to 3 days in an airtight container. The salsa can be stored separately for up to 5 days. For longer storage, freeze the cooked flautas (without salsa) for up to 3 months. Reheat in a 350°F oven for 10-15 minutes to restore crispiness before adding fresh salsa.

Summary

This flautas ahogadas mexican drowned tacos recipe creates crispy corn tortilla rolls filled with seasoned meat and vegetables, then topped with a rich, flavorful salsa. The dish combines traditional Mexican cooking techniques with accessible ingredients to produce an authentic taste that rivals restaurant-quality results. Perfect for family dinners or special occasions, these drowned tacos offer a unique twist on conventional Mexican fare.

Equipment

• Large skillet or deep frying pan
• Blender or food processor
• Medium saucepan
• Tongs
• Paper towels
• Mixing bowls
• Measuring cups and spoons
• Ladle
• Serving plates

Ingredients

For the Flautas:

• 12 corn tortillas
• 2 cups cooked shredded chicken, beef, or pork
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Vegetable oil for frying
• Toothpicks for securing

For the Salsa Roja (Red Sauce):

• 6 guajillo chiles, stems and seeds removed
• 2 ancho chiles, stems and seeds removed
• 3 Roma tomatoes
• 1/4 white onion
• 2 cloves garlic
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 2 cups chicken broth

For Garnish:

• 1/2 cup Mexican crema or sour cream
• 1/2 cup crumbled queso fresco
• 1/4 cup finely chopped white onion
• Fresh cilantro leaves
• Lime wedges

Instructions

1. Prepare the Filling: Heat 2 tablespoons of oil in a large skillet over medium heat. Sauté the diced onion until translucent, about 5 minutes. Add minced garlic and cook for another minute. Add the shredded meat, cumin, chili powder, salt, and pepper. Cook for 5-7 minutes until heated through and well combined. Remove from heat and let cool slightly.
2. Make the Salsa: Toast the guajillo and ancho chiles in a dry skillet for 30 seconds per side until fragrant. Place in a bowl and cover with hot water. Let soak for 15 minutes. In the same skillet, char the tomatoes, onion, and garlic until blackened in spots. Transfer the soaked chiles (reserve soaking liquid) and charred vegetables to a blender. Add salt, cumin, and 1 cup of the chile soaking liquid. Blend until smooth. Strain through a fine-mesh sieve into a saucepan.
3. Cook the Salsa: Bring the salsa to a simmer over medium heat. Add chicken broth as needed to achieve a sauce-like consistency. Simmer for 10-15 minutes until flavors meld. Keep warm.
4. Assemble the Flautas: Warm the tortillas on a griddle or in the microwave until pliable. Place about 2 tablespoons of filling in the center of each tortilla. Roll tightly and secure with toothpicks.
5. Fry the Flautas: Heat about 1 inch of oil in a large skillet to 350°F. Fry the flautas in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels. Remove toothpicks.
6. Serve: Place 2-3 flautas on each plate. Ladle the warm salsa generously over the flautas. Top with crema, queso fresco, chopped onion, and cilantro. Serve immediately with lime wedges.

Notes

The key to perfect flautas ahogadas mexican drowned tacos recipe is achieving the right balance between crispy flautas and flavorful salsa. The tortillas should be fresh and pliable for easy rolling, while the oil temperature must be maintained at 350°F for optimal crispiness. The salsa should be warm but not boiling when poured over the flautas to prevent them from becoming too soggy too quickly.

Tips for Success

• Use day-old tortillas for better rolling and less tearing
• Don’t overfill the flautas or they’ll burst during frying
• Maintain consistent oil temperature for even cooking
• Serve immediately after saucing to preserve some crispiness
• Warm your serving plates to keep the dish at optimal temperature
• Make extra salsa as it’s excellent for other Mexican dishes

Additional Tips and Variations

For a vegetarian version of this flautas ahogadas mexican drowned tacos recipe, substitute the meat with refried beans, cheese, or sautéed vegetables like poblano peppers and mushrooms. You can also create a green version using salsa verde made with tomatillos and jalapeños instead of the red salsa. Some regions add a touch of Mexican chocolate to the red salsa for depth of flavor. For a healthier option, try baking the flautas at 400°F for 15-20 minutes, turning once, until crispy.

Frequently Asked Questions (FAQ)

Q: Can I make flautas ahogadas ahead of time? A: Yes, you can prepare the components separately. Fry the flautas and make the salsa in advance, then reheat both before assembling and serving.

Q: What’s the difference between flautas and taquitos? A: Flautas are typically made with flour tortillas and are larger, while taquitos use corn tortillas and are smaller. This flautas ahogadas mexican drowned tacos recipe traditionally uses corn tortillas.

Q: Can I freeze the flautas? A: Yes, freeze the fried flautas without salsa for up to 3 months. Reheat in the oven before adding fresh salsa.

Q: How spicy is this dish? A: The heat level depends on the chiles used. Guajillo and ancho chiles are mild to moderate. Add chipotle or jalapeños for more heat.

Q: What can I substitute for Mexican crema? A: Sour cream mixed with a little lime juice and salt works well, or you can use Greek yogurt thinned with milk.

Conclusion

This flautas ahogadas mexican drowned tacos recipe represents the heart of Mexican comfort food, combining crispy textures with bold, complex flavors that create an unforgettable dining experience. The dish showcases the ingenuity of Mexican cuisine, transforming simple ingredients into something extraordinary through traditional techniques and careful attention to detail. Whether you’re exploring Mexican cooking for the first time or looking to expand your repertoire, this recipe offers an accessible entry point into authentic Mexican flavors. The combination of crispy flautas and rich salsa creates a perfect balance that explains why this dish has remained popular across generations. With proper preparation and attention to the cooking process, you can recreate this beloved Mexican classic in your own kitchen, bringing the warmth and satisfaction of traditional Mexican cooking to your family table.