Sure! Here’s a clear, easy-to-follow recipe for Flautas Ahogadas (Mexican Drowned Tacos) — crispy rolled tacos smothered in a bold, flavorful sauce. Perfectly crunchy and saucy!
🌮 Flautas Ahogadas (Mexican Drowned Tacos)
🧂 Ingredients
For the Flautas:
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1 lb shredded cooked chicken, beef, or pork
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10–12 corn tortillas
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Salt & pepper, to taste
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Oil, for frying
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Toothpicks (optional, for holding flautas)
For the Ahogada Sauce:
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4–5 Roma tomatoes, roasted or boiled
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2 guajillo chiles, stemmed, seeded & softened in hot water
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1–2 chiles de árbol (for heat, optional)
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1 garlic clove
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1/4 white onion
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1/2 tsp cumin
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1/4 tsp Mexican oregano
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1–1 ½ cups chicken broth or water
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Salt, to taste
Garnishes (optional but delicious):
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Crema or sour cream
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Queso fresco
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Shredded lettuce or cabbage
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Avocado slices
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Chopped cilantro
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Lime wedges
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Pickled red onions
🔥 Instructions
1. Make the Sauce:
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Soak guajillo and árbol chiles in hot water for 10–15 minutes until soft.
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Blend softened chiles with tomatoes, garlic, onion, cumin, oregano, salt, and broth until smooth.
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Optional: strain sauce through a fine mesh sieve.
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Simmer sauce in a pan for 10–15 minutes to thicken and bring out the flavor.
2. Make the Flautas:
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Warm the tortillas until pliable (microwave or griddle).
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Add a few spoonfuls of meat, roll tightly, and secure with a toothpick if needed.
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Heat oil (about 1/2 inch deep) in a skillet over medium-high heat.
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Fry flautas until golden and crispy on all sides. Drain on paper towels.
3. Assemble:
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Place 3–4 flautas on each plate.
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Ladle hot ahogada sauce over them — drown as much as you like.
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Add your favorite toppings and serve immediately.
📝 Tips & Variations
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Make it spicier? Add extra chile de árbol or a chipotle pepper to the sauce.
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No time? Use rotisserie chicken for the filling and canned enchilada sauce for the shortcut version.
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Crunch vs. Soft: For crispier flautas, serve the sauce on the side as a dipping sauce.