Here’s a delicious and comforting recipe for Flautas Ahogadas — crispy flautas (rolled and fried tortillas filled with meat or potatoes) “drowned” in a flavorful, spicy tomato or chile sauce. It’s a Mexican favorite that’s bold, saucy, and satisfying.
🌮🔥 Flautas Ahogadas (Drowned Flautas)
📝 Ingredients:
For the Flautas:
-
12 corn tortillas
-
2 cups cooked, shredded chicken (or mashed potatoes for a vegetarian option)
-
Salt and pepper, to taste
-
Toothpicks (optional, to hold flautas closed)
-
Oil, for frying
For the Sauce (“Ahogada”):
-
4 large Roma tomatoes
-
2 dried guajillo chiles (seeded and stemmed)
-
2 arbol chiles (for spice; optional or to taste)
-
2 garlic cloves
-
1/4 onion
-
1/2 tsp cumin
-
1/2 tsp oregano
-
Salt to taste
-
1 1/2 cups chicken broth or water
Optional Toppings:
-
Shredded lettuce
-
Sliced radishes
-
Crumbled queso fresco or cotija
-
Mexican crema or sour cream
-
Diced onion
-
Chopped cilantro
-
Lime wedges
🔪 Instructions:
1. Make the Sauce:
-
Toast the chiles lightly in a dry skillet (30 seconds per side).
-
Boil tomatoes, onion, garlic, and chiles in water until soft (about 8–10 minutes).
-
Blend everything with cumin, oregano, salt, and chicken broth until smooth.
-
Simmer the blended sauce in a pan for 5–10 minutes. Adjust seasoning.
2. Make the Flautas:
-
Warm tortillas to soften (microwave in a damp towel or lightly toast).
-
Fill each tortilla with chicken or potato and roll tightly. Secure with a toothpick if needed.
-
Heat oil in a skillet and fry flautas until golden and crispy on all sides.
-
Drain on paper towels.
3. Serve Ahogada-Style:
-
Place flautas on a plate and pour the hot sauce generously over them.
-
Top with lettuce, crema, cheese, and your favorite garnishes.
🍽️ Tips:
-
You can bake or air fry the flautas for a lighter version (brush with oil and bake at 425°F for 15–20 min).
-
Add shredded cheese inside the filling for an extra treat.
-
Flautas ahogadas are best served immediately, while the flautas are still crispy under the sauce.