Mexican Taquitos (Flautas) Recipe

Name: Mexican Taquitos (Flautas)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR FILLING; 4 4 cups cooked pork or 4 cups cooked beef; FOR SAUCE; 1 (28 ounce) can whole tomatoes or 3 -4 large tomatoes, coarsely chopped; 1 small onion, coarsely chopped; 2 garlic cloves; 1 chicken bouillon cube; salt; 2 canned chipotle chiles in adobo or 1 -2 fresh jalapeno; 24 tortillas; 24 toothpicks; vegetable oil (for frying, ENOUGH TO COVER TAQUITOS AS THEY FRY); TO SERVE; shredded iceberg lettuce; sour cream; sliced raw onion; crumbled mexican queso fresco (IF YOU CAN'T FIND IT YOU CAN SUBSTITUTE) or feta cheese, which is almost the same but saltier (IF YOU CAN'T FIND IT YOU CAN SUBSTITUTE)

Servings: persons

FOR FILLING
4 4 cups cooked pork or 4 cups cooked beef
FOR SAUCE
1 (28 ounce) can whole tomatoes or 3 -4 large tomatoes, coarsely chopped
1 small onion, coarsely chopped
2 garlic cloves
1 chicken bouillon cube
salt
2 canned chipotle chiles in adobo or 1 -2 fresh jalapeno
24 tortillas
24 toothpicks
vegetable oil (for frying, ENOUGH TO COVER TAQUITOS AS THEY FRY)
TO SERVE
shredded iceberg lettuce
sour cream
sliced raw onion
crumbled mexican queso fresco (IF YOU CAN'T FIND IT YOU CAN SUBSTITUTE) or feta cheese, which is almost the same but saltier (IF YOU CAN'T FIND IT YOU CAN SUBSTITUTE)

1
To make the sauce: Add tomatoes, onion, garlic, salt, bullion cube, and chiles to a blender; blend until smooth.
2
In a sauce pan heat 1-2 teaspoons of vegetable oil over medium heat.
3
Add sauce and simmer about 5-10 minutes.
4
Reserve 1/4 cup of sauce for filling.
5
To make filling: Mix shredded meat and reserved sauce together will.
6
Heat vegetable oil for frying in a deep fryer or tall saucepan to 350-375u00b0F.
7
To make taquitos: Wrap 12 of the tortillas in a kitchen towel and put in microwave for 2 minutes. Keep tortillas wrapped in towel while making taquitos so they don't dry out.
8
Place one tortilla on the counter in front of you and add shredded meat mixture in a line across the tortilla on the side closest to you, but not all the way on the edge (about 2-3 tablespoons of mixture. Begin to roll tortilla around mixture, rolling away from you (try to roll as tightly as possible so that the filling doesn't fall out during frying). Taquito should resemble a fat cigar (the sides are not folded in--they are just left open). Pierce with a toothpick through the center of taquito to keep from unrolling.
9
Add each taquito to oil as you go or they will dry out and crack.
10
Do not crowd oil too much. I usually cook about 6-7 at a time.
11
Feel taquitos with tongs as they cook. When they are hard, remove and drain on paper towels (about 5 minutes). I usually line a large bowl with paper towels and drain all of the taquitos vertically so that all of the excess oil can drain out.
12
When those 12 tortillas are done, heat up the remaining 12 in the same towel and repeat. The reason I don't heat up all 24 at the same time is because the stack is so thick that the top and bottom few tortillas dry out and the middle ones are not cooked enough and will crack when you try to roll them.
13
When all of the taquitos are finished, put as many as you want per serving on a plate (I usually serve 5-6 per person); top with sauce.
14
Add shredded lettuce and sliced onion.
15
Top that with a few spoonfuls of sour cream (or if you are like me, more than a few).
16
Sprinkle with queso fresco.
17
Yum!

376

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR FILLING, 4 4 cups cooked pork or 4 cups cooked beef, FOR SAUCE, 1 (28 ounce) can whole tomatoes or 3 -4 large tomatoes, coarsely chopped, and more.

Yes, Mexican Taquitos (Flautas) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Taquitos (Flautas)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions