Flautas Ahogadas (also known as Mexican Drowned Tacos) are a delicious, saucy twist on traditional flautas. The flautas (crispy rolled tacos filled with meat) are submerged or “drowned” in a rich, flavorful sauce. Here’s a simple recipe to make Flautas Ahogadas at home.
Ingredients:
For the Flautas:
- 12 small corn tortillas
- 2 cups cooked chicken (shredded) or beef (shredded or ground)
- 1/2 cup cheese (optional, crumbled queso fresco or shredded cheddar)
- Oil for frying (vegetable or canola oil works well)
- Salt and pepper, to taste
For the Sauce (Ahogado Sauce):
- 4 ripe tomatoes (Roma or plum tomatoes work best)
- 1 small onion, roughly chopped
- 2 cloves garlic
- 2 dried guajillo chiles (or any mild dried chili of your choice)
- 1 cup chicken or beef broth (or water)
- 1 tsp ground cumin
- Salt and pepper, to taste
- 1 tbsp vegetable oil (for sautéing)
Toppings:
- Sour cream or crema
- Sliced radishes
- Chopped cilantro
- Shredded lettuce or cabbage
- Lime wedges
Instructions:
1. Prepare the Sauce (Ahogado Sauce):
- Start by roasting the tomatoes, onion, and garlic. You can either roast them on a griddle or in the oven until they’re slightly charred (about 5-10 minutes on medium heat or 400°F in the oven). This brings out the natural sweetness in the tomatoes and adds depth to the flavor.
- While the tomatoes are roasting, prepare the guajillo chiles. Remove the stems and seeds, and toast them lightly in a dry pan for a few seconds to bring out the flavor. After toasting, soak the chiles in warm water for about 5 minutes, or until soft.
- In a blender, combine the roasted tomatoes, onion, garlic, soaked chiles (including a bit of the soaking liquid), cumin, and broth. Blend until smooth. Taste and adjust with salt and pepper as needed.
2. Fry the Flautas:
- Heat the oil in a large skillet over medium heat for frying.
- If you’re using tortillas straight from the package, warm them up briefly in a dry pan to make them more pliable (this will help prevent cracking).
- Place a small amount of shredded meat (and cheese, if using) in the center of each tortilla. Roll each tortilla tightly into a cylinder shape, securing with a toothpick if needed.
- Once the oil is hot (test by dropping a small piece of tortilla in; it should sizzle), fry the flautas in batches, turning them occasionally until they’re golden brown and crispy (about 3-5 minutes per side). Remove them from the oil and drain on paper towels.
3. Prepare the Drowning:
- In a separate pan, heat 1 tablespoon of oil over medium heat and pour the prepared sauce into the pan. Let it simmer for about 5 minutes so the flavors meld together.
- Taste and adjust the seasoning with salt or pepper as needed. If the sauce is too thick, you can add a bit more broth or water to thin it out.
4. Assemble the Flautas Ahogadas:
- Place the fried flautas on a plate.
- Pour the hot, flavorful sauce over the flautas, making sure they are generously “drowned” in the sauce.
5. Top and Serve:
- Top the flautas with your favorite garnishes, such as:
- A dollop of sour cream or Mexican crema
- Thinly sliced radishes
- Chopped cilantro
- Shredded lettuce or cabbage for some crunch
- Lime wedges for squeezing over the top
- Serve with a side of rice, beans, or tortilla chips if desired.
Enjoy Your Flautas Ahogadas!
These Mexican Drowned Tacos are full of flavor, with the crispy flautas contrasted by the rich and tangy sauce. The combination of toppings adds texture and freshness, making them a delicious and satisfying meal!