Uploaded March 2024 | Updated September 2026, 16 hours ago
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The flauta is named for its long, cylindrical shape. They are flour tortillas wrapped around filling and deep-fried. If one were to make one’s own tortillas for this purpose, one might choose to make them elliptical in order to make longer flautas with less overlap of tortilla in the final roll. We use store-bought “flour tortillas” which for us means a product which is labelled as a roti wrap, but which to me is indistinguishable from a decent pre-made flour tortilla. The products marketed in our region as “flour tortillas” are quite inferior.
These turn out better if they are not filled too much. We made only 5 of these with our tortillas and we really should have made six; the first couple were slightly overfilled, which is hard to gauge. They should not be so that the fry oil comes at least halfway up their sides.
These can come out of the fry oil onto a rack or to a wrinkled, layered paper towel to cool. They should be eaten while still warm, garnished with pico de gallo and some sort of interesting sauce, such as our avocado sauce (salsa style) or just excellent crema.
Makes enough for 3-6 people, roughly 6 flautas.
Equipment:
skillet with half-inch of fry oil
one toothpick per flauta
Ingredients:
1 ea onion small dice
1-2 cloves garlic minced; optional
1 ea poblano pepper small dice
1/2 lb mushrooms divided; half chopped small, half sliced thick
~6 ea flour tortillas
1 cup pepperjack cheese grated
Procedure:
1. Cut and hot-sweat the onion, pepper, mushrooms and optional garlic until it is soft and at most slightly colored.
2. Push the chopped and sweated vegetables to the side and put the sliced mushroom into the pan to brown over another 5-10 minutes, to get each piece some nice color on at least one side, but not reducing the slices to thinness – the flautas are much nicer if there are some meaty bites of mushroom.
3. Roll a sixth of the cheese and filling into each tortilla, or if that seems like a lot for the tortilla, get a couple more and make 8 flautas instead. Whether to make more (or fewer) flautas may depend on the size of the onion(s) and pepper(s) used. Also, refried beans may also be added to these flautas, which will extend the other fillings.
4. Secure each flauta with a toothpick as you finish rolling it.
5. Fry the flautas in batches in a skillet with about a half-inch of oil in it. After about 3 minutes flip the flautas so that they can toast and crisp on both sides.
6. Allow fried flautas to rest on a rack or wrinkled paper towel stack so the oil can drain and the flauta can cool enough to be edible.
7. Serve with a side-salad and/or other traditional Tex-Mex side dishes, pico de gallo, crema fresca, and perhaps some other more exciting sauce such as avocado salsa.
Music: bensound.com/royalty-free-music
Check our our Patreon! patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer! shareasale.com/u.cfm?d=1003201&m=111859&u=3322095&afftrack=
The flauta is named for its long, cylindrical shape. They are flour tortillas wrapped around filling and deep-fried. If one were to make one’s own tortillas for this purpose, one might choose to make them elliptical in order to make longer flautas with less overlap of tortilla in the final roll. We use store-bought “flour tortillas” which for us means a product which is labelled as a roti wrap, but which to me is indistinguishable from a decent pre-made flour tortilla. The products marketed in our region as “flour tortillas” are quite inferior.
These turn out better if they are not filled too much. We made only 5 of these with our tortillas and we really should have made six; the first couple were slightly overfilled, which is hard to gauge. They should not be so that the fry oil comes at least halfway up their sides.
These can come out of the fry oil onto a rack or to a wrinkled, layered paper towel to cool. They should be eaten while still warm, garnished with pico de gallo and some sort of interesting sauce, such as our avocado sauce (salsa style) or just excellent crema.
Makes enough for 3-6 people, roughly 6 flautas.
Equipment:
skillet with half-inch of fry oil
one toothpick per flauta
Ingredients:
1 ea onion small dice
1-2 cloves garlic minced; optional
1 ea poblano pepper small dice
1/2 lb mushrooms divided; half chopped small, half sliced thick
~6 ea flour tortillas
1 cup pepperjack cheese grated
Procedure:
1. Cut and hot-sweat the onion, pepper, mushrooms and optional garlic until it is soft and at most slightly colored.
2. Push the chopped and sweated vegetables to the side and put the sliced mushroom into the pan to brown over another 5-10 minutes, to get each piece some nice color on at least one side, but not reducing the slices to thinness – the flautas are much nicer if there are some meaty bites of mushroom.
3. Roll a sixth of the cheese and filling into each tortilla, or if that seems like a lot for the tortilla, get a couple more and make 8 flautas instead. Whether to make more (or fewer) flautas may depend on the size of the onion(s) and pepper(s) used. Also, refried beans may also be added to these flautas, which will extend the other fillings.
4. Secure each flauta with a toothpick as you finish rolling it.
5. Fry the flautas in batches in a skillet with about a half-inch of oil in it. After about 3 minutes flip the flautas so that they can toast and crisp on both sides.
6. Allow fried flautas to rest on a rack or wrinkled paper towel stack so the oil can drain and the flauta can cool enough to be edible.
7. Serve with a side-salad and/or other traditional Tex-Mex side dishes, pico de gallo, crema fresca, and perhaps some other more exciting sauce such as avocado salsa.
Music: bensound.com/royalty-free-music
