Imported from the web

Flautas Ahogadas (Mexican Drowned Tacos)

Name: Flautas Ahogadas (Mexican Drowned Tacos)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 12 corn tortillas; 2 cup shredded chicken, beef, or pork (cooked and shredded); 1 cup shredded cheese (optional, like Oaxaca or Monterrey Jack); 1 tsp garlic powder; 1 tsp onion powder; 1 tsp cumin (for the flautas); 1 tsp paprika; salt (to taste, for the flautas); black pepper (to taste, for the flautas); oil (for frying); 10 tomatillos (husked and rinsed); 2 serrano peppers (or jalapeños for less heat); 2 cloves garlic; 0.5 cup chicken broth; 0.5 tsp cumin (for the salsa); 0.5 tsp salt (for the salsa); 0.25 cup cilantro (for the salsa); 1 lime juice (juice of 1 lime); Mexican crema (or sour cream, for topping); queso fresco (or cotija cheese, crumbled, for topping); pico de gallo (diced tomatoes, onions, jalapeños, and cilantro, for topping); cilantro (chopped fresh, for topping)

Imported by Starr2 on SeeMeCook

Crispy rolled tortillas filled with seasoned meat and cheese, then submerged in a vibrant, tangy salsa verde and finished with fresh toppings.

4 servings40 minMexican

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Ingredients

12 corn tortillas
2 cup shredded chicken, beef, or pork (cooked and shredded)
1 cup shredded cheese (optional, like Oaxaca or Monterrey Jack)
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin (for the flautas)
1 tsp paprika
salt (to taste, for the flautas)
black pepper (to taste, for the flautas)
oil (for frying)
10 tomatillos (husked and rinsed)
2 serrano peppers (or jalapeños for less heat)
2 cloves garlic
0.5 cup chicken broth
0.5 tsp cumin (for the salsa)
0.5 tsp salt (for the salsa)
0.25 cup cilantro (for the salsa)
1 lime juice (juice of 1 lime)
Mexican crema (or sour cream, for topping)
queso fresco (or cotija cheese, crumbled, for topping)
pico de gallo (diced tomatoes, onions, jalapeños, and cilantro, for topping)
cilantro (chopped fresh, for topping)

Steps

1
Prepare the filling by combining the shredded chicken, beef, or pork with the garlic powder, onion powder, cumin, paprika, salt, pepper, and shredded cheese (if using).
2
Warm the corn tortillas slightly to make them pliable, then place a portion of the meat mixture onto each tortilla, roll them up tightly, and secure with a toothpick if necessary.
3
Heat oil in a skillet and fry the rolled tortillas until they are golden brown and crispy on all sides.
4
For the salsa verde, boil the tomatillos and serrano peppers in water until soft, then drain.
5
Place the boiled tomatillos and peppers in a blender with the garlic cloves, chicken broth, cumin, salt, cilantro, and lime juice. Blend until smooth.
6
To assemble, place the crispy flautas in a shallow bowl or plate and pour the salsa verde over them until they are partially submerged.
7
Top with Mexican crema, crumbled queso fresco, pico de gallo, and fresh cilantro before serving.

Notes

The instructions for this recipe were partially truncated in the source text, so standard flauta preparation and assembly techniques were used to complete the method based on the ingredient list and dish name.