Ingredients:
For the Flautas:
- 12 corn tortillas
- 2 cups shredded cooked chicken (or beef/potato filling)
- 1/2 cup crumbled queso fresco (optional)
- Oil for frying
- Salt to taste
For the Sauce (“Ahogada”):
- 4 ripe Roma tomatoes
- 2–3 dried guajillo or ancho chiles (stemmed and seeded)
- 2 garlic cloves
- 1/4 small onion
- 1 cup chicken broth
- 1 tsp cumin
- Salt to taste
For Garnish:
- Chopped onion
- Fresh cilantro
- Sliced avocado
- Mexican crema or sour cream
Instructions:
- Prepare the sauce:
- Soak the dried chiles in hot water for about 10 minutes until softened.
- In a blender, combine softened chiles, tomatoes, garlic, onion, cumin, and chicken broth. Blend until smooth.
- Pour the mixture into a saucepan, bring to a simmer, and cook for 10–15 minutes, seasoning with salt to taste.
- Make the flautas:
- Warm tortillas slightly to make them pliable.
- Fill each tortilla with shredded chicken and roll tightly. Secure with a toothpick if needed.
- Heat oil in a skillet over medium-high heat and fry the flautas until golden and crispy on all sides. Drain on paper towels and lightly salt.
- Assemble the dish:
- Arrange the crispy flautas on a plate or shallow bowl.
- Generously pour the warm chile-tomato sauce over them—enough to “drown” the flautas but still keep some crispness.
- Garnish and serve:
- Top with chopped onion, cilantro, avocado slices, and a drizzle of crema.
Pro Tip: If you like it spicy, blend a chipotle pepper in adobo sauce into your ahogada sauce for a smoky kick. Serve with refried beans or rice for a full Mexican feast.
