What Are Flautas Ahogadas?
The name “Flautas Ahogadas” literally means “drowned flutes” (flauta = flute, ahogada = drowned). The idea is you have crispy flautas (rolled tacos) that are then immersed (or partially immersed) in a flavorful salsa or consommé (“drowned”) before serving.
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This gives a contrast of textures: crisp flautas still have bite but absorb some of the sauce, becoming partially softened.
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This version is a more flauta-based variant of the concept of tacos ahogados or torta ahogada (drowned tacos / drowned sandwiches) — a style of “drowned” street food in Mexican cuisine.
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The tradition: crispy fried tortillas, filled with meat (commonly shredded chicken), then served in a bowl or cup with salsa verde / consomé (tomatillo‑based green salsa), and garnished with lettuce, onions, crema, cheese, etc.
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The street version is sometimes served in a cup (flutas en vaso) so the sauce can pool around them.
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Different regions have variations (e.g. Guerrero style, or using different fillings, consommés, or salsas).
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This recipe is a “go‑to” that you can adapt.
Ingredient Theory & What You’ll Need
Here’s why each ingredient is included and how you might adapt or substitute.
Components & Their Roles
Component Purpose / Role Variations / Tips
Filling (shredded chicken / meat / vegetarian option) The savory core that will imbue flavor inside the flauta Use leftover roast / grilled chicken, pork, beef, even beans or potatoes. The Maricruz version calls for 3½ cups shredded chicken.
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Corn tortillas The wrapper to roll the filling and fry Typically corn tortillas are used; flour tortillas can be used but they don’t get as crispy and may burn more easily.
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Oil for frying To crisp the flautas Use neutral oil with a decent smoke point (e.g. vegetable oil). Fry in batches.
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Tomatillo / green salsa / “consomé” The “drowning” sauce to submerge or partially submerge the flautas The recipe uses a salsa verde (tomatillos, jalapeños, onion, cilantro, garlic) base.
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Onion, garlic, cilantro, chilies Flavor depth and spice in salsa Use serrano/jalapeño as chilies; garlic, onion, cilantro for classic green salsa flavors.
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Seasoning (bouillon, salt, pepper, etc.) To season the salsa and filling The recipe uses powdered chicken bouillon, salt, pepper, etc.
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Toppings / Garnishes Add texture, freshness, creaminess Such as shredded lettuce, chopped onions, Mexican crema (or sour cream), queso fresco or crumbled cheese.
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Optional (to secure flautas) Toothpicks or pressing the seam to prevent unrolling Many do so or press seam side down.
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Ingredient Quantities (Based on Maricruz’s Version)
From Maricruz’s “Flautas Ahogadas | Mexican Drowned Tacos”:
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Filling & flautas
• 3½ cups shredded chicken
• ~20 corn tortillas (or as many as needed)
• Vegetable oil (for frying)
Salsa / “drowning” sauce
• 1 lb tomatillos (quartered)
• 3 jalapeño or serrano chilies (seeded, chunked)
• 1 medium onion (quartered)
• 2 garlic cloves
• A small bunch cilantro
• 1 Tbsp powdered chicken bouillon
• 2 Tbsp vegetable oil
• Salt, to taste
Toppings / garnish
• Lettuce (shredded)
• Chopped onions
• Mexican cream or sour cream
• Queso fresco (or preferred cheese)
You may scale up or down depending on how many flautas you want to make.
Step‑by‑Step Instructions
Here is a detailed, annotated method to make these delicious flautas ahogadas.
Preparation & Planning
Ensure your filling (shredded chicken or other) is ready before you start frying.
Use tortillas that are pliable (warmed briefly) so they roll without cracking.
Prepare your workspace: bowl for salsa, frying pan, draining area, cups or plates for serving.
Step 1: Make the Salsa Verde (“Drowning Sauce”)
Cook tomatillos, onion & chilies
Place the quartered tomatillos, onion quarters, jalapeño/serrano chilies in a saucepan. Cover lightly with water and simmer until softened, ~10–15 minutes.
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Blend the sauce
Transfer the cooked ingredients to a blender. Reserve about 1 cup of the cooking liquid. Add garlic, cilantro, blend until smooth.
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Finish the sauce on stovetop
In a small saucepan, heat 2 Tbsp oil. Pour in the blended salsa. Add powdered chicken bouillon, salt, pepper. Simmer for about 5 minutes until slightly thickened. Adjust seasoning. Then allow to cool (to near room temperature) before drowning the flautas.
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Notes & tips:
Cooling the salsa helps prevent immediate sogginess when flautas are immersed.
The sauce should be flavorful, tangy, slightly spicy, and thick enough to cling to the flautas without being overly watery.
If you want a more “consomé” style (thinner broth), you can dilute it more.
Step 2: Warm & Prepare Tortillas
Lightly heat tortillas (on a comal or skillet) just enough to make them pliable. This prevents cracking when you roll them.
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Keep warmed tortillas wrapped in a kitchen towel to stay flexible while you work.
Step 3: Assemble & Roll the Flautas
Lay a tortilla flat on your work surface.
Place a small amount of the shredded chicken (or other filling) on one side. Don’t overfill — you want to prevent bursting.
Roll the tortilla tightly into a tube ("flauta" shape), sealing the seam-side down. You may use a toothpick to secure if needed.
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Repeat until you have assembled all flautas.
Step 4: Fry the Flautas
In a deep pan, heat enough oil (vegetable or neutral) to fry the flautas (so that a good portion is submerged).
Once oil is hot (target ~350–375 °F / ~175–190 °C), fry in batches.
Fry each flauta, turning frequently (every ~10 seconds or so), until crispy and golden on all sides.
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Remove from oil and drain on paper towels or cooling rack.
Tips & cautions:
Don’t overcrowd the pan — fry few at a time so the oil temperature stays stable.
Monitor oil temperature — if it drops too much, flautas will absorb more oil and become soggy.
Be gentle handling, as flautas can be delicate once fried.
Step 5: Assemble & “Drown” the Flautas
In serving cups (or deep plates), ladle or pour some of the cooled salsa verde (or “consomé”) to cover the bottom.
Place a few flautas (3–4) into each cup or dish, immersing them partially or fully in the sauce.
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Top with shredded lettuce, chopped onions, a drizzle of Mexican cream (or sour cream), and crumbled queso fresco or cheese of your choice.
Optionally, drizzle more salsa on top.
Serve immediately while they’re hot and still crisp.
Full Printable Version
Here’s a consolidated version you can print or follow easily:
Flautas Ahogadas | Mexican Drowned Flautas
Yield: ~20 flautas
Total Time: ~1 hour (plus cooling & service)
Ingredients
Filling & Flautas
3½ cups shredded chicken
~20 corn tortillas
Vegetable oil for frying
Salsa Verde / Drowning Sauce
1 lb tomatillos, quartered
3 jalapeño or serrano chilies (seeded, chunked)
1 medium onion, quartered
2 garlic cloves
Small bunch cilantro
1 Tbsp powdered chicken bouillon
2 Tbsp vegetable oil
Salt, to taste
Toppings / Garnishes
Shredded lettuce
Chopped onions
Mexican cream or sour cream
Queso fresco or crumbled cheese
Method
Simmer tomatillos, onion, chilies in water until soft (~10–15 min).
Blend with garlic, cilantro, add 1 cup cooking liquid; blend to smooth.
In a saucepan, heat 2 Tbsp oil, pour in salsa, add bouillon, salt, pepper; simmer ~5 min. Cool.
Warm tortillas so pliable; wrap in cloth.
On each tortilla, place a bit of chicken, roll tightly, seam underside. Secure if needed.
Heat oil; fry flautas in batches, turning frequently until golden & crisp. Drain.
In serving cups/plates, pour salsa verde, immerse flautas.
Top with lettuce, onions, cream, cheese. Serve immediately.
Tips, Variations & Troubleshooting
Variations & Customizations
Other fillings: Use shredded pork, beef, beans, mushrooms, potatoes, or mixed vegetables.
Hot / spicy version: Leave in more seeds in chilies, add more peppers, or blend in some serrano.
“Consomé style”: Use a thinner broth-based sauce rather than thick salsa verde, for a more “drowned in broth” effect.
Serving style: Serve in cups (flautas en vaso) so sauce pools around them; or serve on plates with sauce poured over.
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Half-drowned version: Immerse just base or half, so part stays crisp for hand-holding.
Alternate tortilla types: You may use flour tortillas, but they fry faster and may be less crispy.
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Tips & Best Practices
Cool the sauce before drowning — hot sauce may cause flautas to lose crisp too fast.
Heat tortillas briefly so they roll without cracking.
Do not overfill — overfilling causes leaks or rupture during frying.
Maintain consistent oil temp to avoid sogginess or burning.
Serve immediately — the longer they sit in sauce, the softer they get.
Drain excess oil well before drowning.
Use good-quality corn tortillas, thick ones, to hold structure when fried.
Secure the seam side down so the flauta doesn’t unroll in oil.
Troubleshooting Common Problems
Problem Likely Cause Fix / Advice
Flautas soft or soggy instead of crisp Oil too cool, over-immersed too early Raise oil temp, drain well, immerse last-minute
Filling leaks / bursts Overfilled, insufficient sealing Use less filling, seal edges well
Sauce too thin / watery Not thick enough or too dilute Reduce sauce, add more tomatillo solids, thicken slightly
Sauce too caustic / spicy Too many chilies / seeds Remove seeds, use fewer chilies, balance with lime or sugar
Corn tortillas crack when rolling Tortillas cold / brittle Warm tortillas briefly before rolling
Crispy flautas lose crisp after drowning Sitting too long in sauce Drown at last moment; serve instantly
Serving Suggestions & Presentation
Serve in transparent cups (flautas en vaso) so the “drenched” effect is visible (a popular street-food way).
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Alternatively, on plates: pour sauce first, place flautas, then top with garnishes.
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Use a combination of lettuce, onion, cream, cheese to add freshness, crunch, creaminess, richness.
Drizzle extra sauce on top.
Serve with lime wedges or extra hot sauce on side.
Pair with rice, beans, or a simple salad to complete the meal.
If you like, I can convert this into a metric / Morocco‑friendly version (using local ingredients, oven or pan variations) or send a vegetarian / vegan variant of Flautas Ahogadas. Would you like me to prepare that?
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