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Flautas ahogadas are crispy, golden chicken flautas smothered in a bold and slightly spicy salsa roja, then piled high with fresh toppings like shredded lettuce, Mexican crema, and cotija cheese.
A Note from Isabel
Delicious Flautas Ahogadas!
Just when you thought crispy, crunchy, and juicy chicken flautas couldn’t get any better, they can! The secret is smothering them in a delicious salsa roja and piling them high with plenty of toppings.
Every time I’m in Mexico visiting family, flautas ahogadas are one of the first things I look for on the menu at the little taquerias in my family’s hometown. And if they’re not on the menu? I order the flautas and ask for extra salsa on the side so I can drown them in it! Problem solved.
This recipe is my take on the dish I keep going back to. The salsa roja here is a little more complex than a classic red salsa. The tomatillos add a subtle tang that balances the heat from the árbol chiles, and together they make something that’s really hard to stop eating. It’s a little messy, packed with flavor and texture, and absolutely worth it.
What Are Flautas Ahogadas?
“Flautas ahogadas” translates to “drowned flautas.” It’s a popular Mexican dish where traditional crispy flautas are smothered in salsa and topped with all the good stuff like shredded lettuce, crema, cotija, and cilantro.
The dish has its roots as street food, and in many places you’ll find it served in a cup (aka flautas en vaso), which is honestly a great way to eat it at a party. The salsa slightly softens the outside of the flautas, giving you a crispy-saucy contrast in every bite. Grab a fork for this one! You might need it.
Ingredients You’ll Need
| Ingredient | Notes |
|---|---|
| Oil | I recommend a neutral frying oil, such as canola, avocado, or your favorite high-smoke-point vegetable oil. |
| Shredded chicken | Keep it simple and save time by using a shredded rotisserie chicken or make your own shredded chicken. |
| Shredded cheese | Adds extra flavor to the chicken filling. Plus, who doesn’t want a little cheese in their flautas. |
| Corn tortillas | A staple for flautas. I recommend corn tortillas over flour since they get crispier and don’t soak up as much oil. |
| Roma tomatoes + tomatillos | The base of the salsa roja. This gives it a tangy, slightly sweet base flavor. |
| Chile de árbol | For a hint of spice. 3 dried peppers give you a medium heat. To tone it down, use 1 or 2; to turn up the heat, use 5-8. |
| Toppings | Shredded lettuce, Mexican crema, cojita cheese, and chopped cilantro. |
This is just an overview of the ingredients I used and why. For the full recipe, scroll to the recipe card at the bottom of this post.
How to Make Flautas Ahogadas
Make the salsa roja. Sauté tomatoes, tomatillos, onion, and garlic in a little oil in a skillet for 10 minutes, stirring occasionally, until the vegetables soften and start to brown. Add árbol chiles to the same skillet and sauté for 30-60 seconds until fragrant. Transfer everything to a blender along with water, salt, and oregano, and blend until smooth.
Fry the flautas. Mix together shredded chicken, cheese, diced onion, salt, and oregano. Wrap corn tortillas in a damp paper towel and microwave for 1-2 minutes until warm and pliable. Place a heaping spoonful of filling onto each tortilla, roll tightly, and secure with a toothpick. Working in batches of 3-4, fry for 1½ to 2 minutes per side until golden brown. Transfer to a paper towel-lined baking sheet and remove the toothpicks.
Assemble. Arrange 4 flautas on a plate or shallow bowl, spoon about ½ cup of salsa roja over the top, and finish with a drizzle of crema, crumbled cotija, shredded lettuce, and chopped cilantro.
Tips and Variations
- Use rotisserie chicken. It shreds easily and cuts down your prep time significantly. Leftover shredded chicken works great, too.
- Don’t skip the toothpicks. They keep the flautas rolled tight during frying. Just don’t forget to remove them before serving. If you want to fry without toothpicks, place each flauta seam-side down in the oil and press gently with tongs for the first minute or two.
- Make it extra saucy. The salsa recipe makes about 2 cups, which is enough for a good pour. If you like them really drenched, double the salsa.
- Adjust the spice. Three árbol chiles gives you a medium heat. Use 1-2 for milder, or go up to 5-8 if you like it hot.
- Air fryer or baked option. Don’t want to fry? Assemble and roll the flautas as directed, then brush or spray both sides with oil. To air fry, cook at 385°F for 10 minutes, flipping halfway through. To bake, place on a baking sheet and bake at 425°F for 20-25 minutes, flipping halfway, until golden and crispy.
- Make ahead. The salsa roja keeps in the fridge for up to 4 days, and the filling can be prepped the night before. You can also roll the flautas without frying them and refrigerate them for up to a day before cooking.
Frequently Asked Questions
- How do I keep flautas from unrolling when frying?
Toothpicks are the easiest fix. Alternatively, place them seam-side down and hold them steady with tongs for the first minute or two. - Can I use flour tortillas?
You can, but corn tortillas get crispier and don’t soak up as much oil. Flour tortillas also tend to fry faster, so keep an eye on them. - What salsa can I use?
This recipe uses a homemade salsa roja, but salsa verde works really well too. Any thin, pourable salsa will do the job. You can try my salsa Mexican or even toasted red chile salsa. - What’s the difference between flautas and taquitos?
Flautas and taquitos are very similar, but the main difference has to do with their size. Flautas are generally larger and made with bigger tortillas, while taquitos are smaller and typically use 6-inch tortillas.
Serving Suggestions
If you want to serve your flautas ahogadas with a few sides, Mexican rice and refried beans are always great options. Some other favorites are arroz verde, roasted Mexican zucchini, or a some borracho beans!
More Mexican Recipes
Flautas Ahogadas
Ingredients
For the flautas
- Vegetable oil, for frying (canola, avocado, or grapeseed are great)
- 2 ½ cups shredded chicken, homemade or rotisserie
- ½ cup shredded Mexican blend cheese (or crumbled queso fresco)
- ¼ cup finely diced white onion
- 1 teaspoon kosher salt
- ½ teaspoon dried oregano
- 16 corn tortillas
- 16 toothpicks
For the salsa roja
- 1 teaspoon olive oil
- 3 Roma tomatoes, halved
- 3 tomatillos, husked, rinsed, and halved
- ½ medium white onion
- 3 cloves garlic
- 3 árbol chiles, stemmed
- ¼ cup water
- 1 teaspoon kosher salt
- ½ teaspoon dried oregano
For serving
- Shredded lettuce
- Crumbled cotija cheese or queso fresco
- Chopped cilantro
- Mexican crema
Instructions
- Prepare the frying oil. Fill a large sauté pan or deep skillet with 2 inches of oil and heat over medium-high heat until the temperature reaches 350°F. (To test, drop a small piece of tortilla in the oil. If it sizzles, it's ready.)
- Make the chicken filling. In a large bowl, mix together the shredded chicken, cheese, onion, salt, and oregano until well combined.
- Prep the tortillas. Wrap the corn tortillas in a damp paper towel and heat them in the microwave for 1-2 minutes, flipping the tortillas halfway through until all of them are warm and pliable. Place them in a tortilla warmer or a large resealable plastic bag to keep them warm during assembly.
- Assemble and fry. Place a heaping spoonful of the shredded chicken onto each tortilla. Tightly roll up each tortilla and secure it closed by threading a toothpick along the seam.
- Cooking in batches of 3 or 4, carefully add the flautas to the hot oil and fry for 1 ½ to 2 minutes per side until golden brown. Transfer them to a large plate or baking sheet lined with paper towels to soak up any excess oil, then remove and discard the toothpicks.
- Make the salsa roja. Heat the oil in a large skillet over medium heat. Add the tomatoes, tomatillos, onion, and garlic, and cook until the vegetables start to soften and brown, about 10 minutes. Transfer everything to a large blender.
- Add árbol chiles to the same skillet and sauté for 30-60 seconds until fragrant. Transfer it to the same blender along with the water, salt, and oregano. Blend until completely smooth and set aside.
- Assemble the flautas ahogadas by arranging 4 flautas on a plate or low-sided bowl. Spoon ½ cup of the salsa roja on top, then garnish with a drizzle of Mexican crema, crumbled cotija or queso fresco, shredded lettuce, and chopped cilantro.
Notes
- Heat level. This salsa roja has a medium spice level. To tone it down, I recommend only using 1-2 chiles. To amp it up, use 5-8 chiles.
- Storage. Store the flautas and salsa separately so the flautas don’t get soggy. Flautas keep in an airtight container in the fridge for up to 3-4 days. Salsa roja keeps for up to 4 days.
- Reheating. Reheat using the air fryer at 400°F for 1-2 minutes or bake in the oven at 350°F for about 5 minutes. Reheat the salsa on the stovetop over medium heat or in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Ashley McLaughlin.
