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In some parts of Mexico, these tacos are made using thin long oval-shaped corn tortillas and deep fried in lard. The best flautas I have ever had are from Toluca, while I was living there back in the late ‘80s. 
Course Beef, Tacos
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 352kcal


  • 12 corn tortillas the thinner the better
  • 2 cups of the filling of your choice Beef, chicken or potato (see instructions bellow)
  • 12 to othpicks to hold the tortillas together
  • Vegetable oil to fry the flautas
  • 1 cup of “Cotija” Cheese shredded or fresh Mexican Cheese Crumbled
  • ½ cup Mexican cream or creme fraiche

For the beef filling

  • 1 Pound of Flank steak or skirt cut in cubes
  • ¼ of an onion
  • 2 garlic cloves peeled
  • 1 bay leave
  • Enough water to cover the meat.
  • Salt to taste

For the chicken filling:

  • 1 large chicken breast bone in
  • 1 garlic clove
  • 2 slices of onion
  • Enough water to cover the chicken
  • salt to taste

For the potato filling:

  • 2 Large potatoes
  • salt to taste and enough water to cover the potatoes.


For the beef filling

  • Cook the meat in a small pot with the onion, garlic, bay leave, salt, and water. Simmer covered for about 40-45 minutes or until tender, cool and shred the meat.

For the chicken filling:

  • Place the Chicken, garlic, onion, salt, and water in a pot and simmer covered for about 30 minutes.or until tender. Let it cool and shred.

For the potato filling:

  • Peel and cut the potatoes in large cubes, cook in salted water until tender, do not over cook. Drain and mash. Taste in case it needs more salt.
  • Heat the tortillas on a griddle to make them more pliable and easy to roll. Put some shreds of the meat close to the edge of the tortilla.
  • Roll tightly but not to much to avoid squeezing the filling out of the tortilla.
  • Secure the tortilla with a toothpick. Roll another tortilla with its filling and again hold the center with a toothpick. You can attach them in pairs as shown in the picture.
  • While you are rolling the tacos, heat the oil in a frying pan on high heat.
  • Deep fry the flautas in the already heated oil turning once until golden and crisp.
  • Remove and drain the excess oil on paper towels, as shown in the picture at the top.
  • It’s also a good idea to let them cool a little since the filling will be very hot.
  • Serve on a plate and top with the salsa of your choice, Mexican cream, and cheese. My son likes them with cream and cheese (and ketchup) only. I prefer to eat them with lettuce, onion, tomato, cheese and salsa.


Optional toppings
Shredded lettuce or cabbage, tomato slices, chopped onion, avocado slices, and some people even add cilantro.


Serving: 2Crispy tacos | Calories: 352kcal | Carbohydrates: 24g | Protein: 18g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 84mg | Sodium: 344mg | Potassium: 225mg | Fiber: 3g | Sugar: 1g | Vitamin A: 435IU | Vitamin C: 0.2mg | Calcium: 184mg | Iron: 1.4mg