Flautas Ahogadas | Mexican Drowned Tacos

Flautas Ahogadas (or Mexican Drowned Tacos) are a delicious and unique Mexican dish, consisting of crispy fried tortillas filled with savory ingredients and then “drowned” in a flavorful, tangy sauce. They’re often topped with a variety of ingredients, including fresh onions, cilantro, and even cheese. Here’s a recipe to make these flavorful tacos:

Flautas Ahogadas (Mexican Drowned Tacos)

Ingredients:

For the Flautas:

• 12 corn tortillas (small size, or you can use flour tortillas if preferred)
• 2 cups shredded cooked chicken, beef, or pork (a great way to use leftover meat)
• 1 tbsp vegetable oil (for frying)
• Salt, to taste

For the Sauce (Salsa Roja):

• 2 tomatoes (roasted or boiled)
• 1/2 onion
• 2 cloves garlic
• 2-3 dried guajillo chilies (seeds and stems removed)
• 1-2 dried pasilla chilies (optional for extra flavor)
• 1 tsp cumin
• Salt to taste
• 1 cup chicken or vegetable broth (or water, if preferred)

For Garnishing:

• Fresh cilantro, chopped
• Sliced onions (pickled or fresh)
• Crumbled queso fresco (optional)
• Lime wedges

Instructions:

1. Make the Sauce:

1. Prepare the chiles:
   • In a dry pan over medium heat, toast the dried guajillo and pasilla chiles for about 1-2 minutes, turning them to avoid burning. Once they are lightly toasted, remove them from the heat and soak them in warm water for about 10 minutes to soften.
2. Prepare the salsa:
   • In the same pan, roast the tomatoes until they get slightly charred, about 5-7 minutes. You can also use a grill or broiler for this.
   • In a blender, combine the softened chiles, roasted tomatoes, onion, garlic, cumin, salt, and the chicken broth. Blend until smooth. If the sauce is too thick, you can add a little more broth or water to reach your desired consistency.

2. Prepare the Flautas:

1. Heat the tortillas:
   • Warm the tortillas slightly in a dry skillet or microwave to make them more pliable.
2. Fill the tortillas:
   • Place a spoonful of shredded chicken (or beef/pork) in the center of each tortilla. Roll them tightly into cylinders (flautas).
3. Fry the flautas:
   • Heat vegetable oil in a skillet over medium-high heat. Fry the flautas until golden and crispy, about 2-3 minutes on each side. Once fried, remove them from the skillet and place them on paper towels to drain excess oil.

3. Drown the Flautas:

1. Assemble the dish:
   • Place the fried flautas on a serving plate.
   • Generously pour the prepared salsa roja over the top of the flautas, ensuring they are “drowned” in the sauce. You can heat the sauce before pouring, if you prefer.

4. Garnish and Serve:

1. Top the flautas:
   • Garnish with freshly chopped cilantro, sliced onions, and crumbled queso fresco. You can also serve with lime wedges on the side for a fresh, tangy touch.
2. Serve:
   • Serve immediately while the flautas are crispy and hot, and enjoy with your favorite side dish, like Mexican rice, beans, or a light salad.

Tips:

• Meat options: If you want a more authentic taste, pork is often used in the original version of flautas ahogadas, but chicken and beef are just as delicious.
• Make ahead: You can make the salsa ahead of time and store it in the fridge. The longer it sits, the more the flavors will develop!
• Spiciness level: Adjust the number of dried chilies based on your spice tolerance. If you prefer a milder sauce, remove the seeds from the chilies.

These Flautas Ahogadas are a fun and flavorful twist on traditional tacos, with the combination of crispy, tender filling and tangy, spicy sauce. Enjoy making and sharing this delicious dish!