Here’s a bold, flavor-packed recipe for Flautas with Consommé — golden crispy rolled tacos served with a warm, savory dipping broth. Think of it like the flauta version of birria tacos — crunchy outside, juicy inside, and dunked in deliciousness. 🔥
🌮 Flautas with Consommé (Crispy Rolled Tacos + Broth)
🧾 Ingredients (Serves 4–6)
🌯 For the Flautas:
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12–15 corn tortillas (or flour, if preferred)
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2 cups shredded cooked meat (beef, chicken, pork, or birria-style meat)
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1 tsp cumin
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1 tsp garlic powder
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Salt & pepper, to taste
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Oil, for frying
🍲 For the Consommé:
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1 tbsp oil or fat (from cooked meat if possible)
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2–3 dried chiles (e.g., guajillo, ancho or pasilla), stemmed & seeded
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2 medium Roma tomatoes, chopped
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1 small onion, chopped
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3 cloves garlic
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1 tsp oregano
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½ tsp cumin
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4 cups beef or chicken broth
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Salt to taste
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Optional: splash of vinegar or lime juice for brightness
👨🍳 Instructions
1. Make the Consommé (Broth)
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Toast dried chiles lightly in a dry pan (about 30 sec per side).
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Simmer chiles in hot water for 10 minutes to soften.
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In a pan, sauté onion, tomatoes, and garlic until softened.
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Blend softened chiles with sautéed tomato mix, cumin, oregano, and 1 cup of broth until smooth.
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Pour the blended mixture into a pot with remaining broth. Simmer on low for 15–20 minutes. Season to taste.
2. Prepare the Flautas
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Warm tortillas (microwave or skillet) to prevent cracking.
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Toss shredded meat with cumin, garlic powder, salt, and pepper.
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Place 2–3 tablespoons of filling on each tortilla, roll tightly, and secure with toothpicks if needed.
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Heat ½ inch of oil in a skillet over medium heat. Fry flautas seam side down until golden and crispy (2–3 minutes per side). Drain on paper towels.
3. Serve
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Pour consommé into small bowls.
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Serve flautas hot with consommé for dipping.
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Garnish with chopped onion, cilantro, lime wedges, radishes, or queso fresco.
✅ Tips
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For extra rich consommé, use drippings or broth from cooking the meat.
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You can make birria-style meat (slow-simmered beef in chile sauce) if you want ultra-flavorful filling.
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Flautas can be baked or air-fried if you want a lighter version.
Would you like a birria meat recipe for a full-on birria flautas experience?