Flautas Ahogadas | Mexican Drowned Tacos

Ingredients

1. The Drowning Salsa (Salsa Roja Style)

• Roma tomatoes: 6 large, quartered
• White onion: 1/2 small onion
• Garlic: 3 cloves, peeled
• Dried chiles de árbol: 3 to 5 (adjust for heat; stems removed)
• Chicken bouillon or salt: 1/2 tablespoon (plus extra salt to taste)
• Dried herbs: 1/2 tsp dried oregano and 1/2 tsp thyme
• Water: 1/2 cup
• Neutral oil: 2 tablespoons (for sautéing)

2. The Flautas

• Corn tortillas: 12 (must be corn for proper crispiness and flavor)
• Filling: 2-3 cups cooked and shredded chicken breast (or seasoned mashed potatoes/shredded beef)
• Vegetable or canola oil: For frying

3. The Fresh Toppings

• Shredded iceberg lettuce or cabbage
• Mexican crema (or thinned sour cream)
• Queso fresco (crumbled)
• Diced white onion or pickled red onions
• Avocado slices (optional, but highly recommended)

Step-by-Step Instructions

Step 1: Make the Flavorful Salsa

• Char/Sauté the veggies: Heat 2 tablespoons of oil in a skillet over medium heat. Add the tomatoes, onion, garlic, and dried chiles de árbol. Sauté for about 8–10 minutes, stirring occasionally, until the vegetables are soft and slightly charred.
• Blend: Transfer everything from the skillet into a blender. Add the 1/2 cup of water, chicken bouillon, oregano, and thyme. Blend on high until completely smooth.
• Simmer: Pour the blended sauce back into the skillet and let it gently simmer over medium-low heat for 10 minutes to meld the flavors. Season with salt to taste, then keep warm.

Step 2: Roll and Fry the Flautas

• Pliability is key: Warm your corn tortillas in a dry skillet or wrapped in a damp paper towel in the microwave for 30–45 seconds so they roll without cracking.
• Fill and roll: Place 2 to 3 tablespoons of shredded chicken (or filling of choice) down the center of a tortilla. Roll it tightly into a thin cylinder. (Optional: secure with a toothpick if they tend to unroll, though placing them seam-side down first works too).
• Fry: Heat about 1 inch of oil in a deep skillet over medium-high heat. Fry the flautas in batches, turning occasionally, until they are golden brown and extra crispy all over (about 2–3 minutes per side). Transfer to a wire rack or paper towels to drain.

Step 3: “Drown” and Assemble

• The Pour: On a deep plate or shallow bowl, lay down 3 to 4 crispy flautas. Ladle your warm, vibrant salsa generously right over the center and base of the flautas, leaving the top ends exposed so they stay crunchy.
• Load the toppings: Immediately top the drowned section with a handful of shredded lettuce, a generous drizzle of Mexican crema, crumbled queso fresco, and diced onions or avocado.

Pro Tip: Eat these immediately with a fork and knife, or pick up a piece by the dry end, drag it through the pool of salsa and toppings, and take a bite!