Perfectly ripe avocado, shredded cheese and zesty lemon juice wrapped inside a pillowy flour tortilla. They’re THE BEST Mexican Flautas. Serve warm with your favorite toppings.
Growing up in California, I ate more than my fair share of Mexican food (and avocados!). If you like this recipe, make sure to also check out my Rojas + Verde Chicken Enchiladas, Taco Bell Mexican Pizza Copycat Recipe and these Beef Barbacoa Street Tacos.
WHAT ARE MEXICAN FLAUTAS?
Traditional Mexican Flautas are primarily made with a large flour tortilla that’s filled with various ingredients, rolled up and then fried until crispy. Taquito’s are very similar, but they’re made with corn tortillas instead of flour. I love making these as an alternative to taco night and they taste phenomenal with various toppings. Flautas are super easy to make, but look fancy. Isn’t that the best of both worlds? 😉
WHAT ARE THE DIFFERENT VARIETIES:
First you’ll want to decide on your interior ingredients. I decided to keep these vegetarian, as I had a hefty amount of ripe avocados on hand and wanted to use them up. You could alternatively fill your flautas with shredded chicken, sautéed ground beef or simply fill with cheese. Heck, get creative and try to whip up something new. I’m pretty sure some Street Corn Mexican Flautas are in my future. Mmmmm.
HOW TO PREP THE FILLING:
This recipe is super simple, and comes together in a flash! All you need are some avocados, Mexican cheese blend, juice from 1/2 a lemon, salt, pepper and flour tortillas.
- Smash 3 avocados (skin & pits removed) with a fork until somewhat smooth.
- Mix together with the juice of half a lemon.
- Fold in a heaping cup of Mexican cheese blend. Add more or less to your tasting preference (I personally add about a cup and a half).
- Taste, season with salt and pepper, taste and set aside.
- Fill each tortilla with about 1/4 cup filling, in the center, then roll up to create the flauta. Don’t fret on the measurements, I honestly eyeball it.
- Shallow fry in oil until crispy, flip, and fry the other side until it’s browned and crisp. Remove from the pan and place on a bed of paper towels while you chop up the toppings (if desired, these are great on their own, as well!).
- 3 Avocados, smashed
- ½ Lemon, juiced
- 1+ cup Mexican Shredded Cheese
- S+P to taste
- Vegetable or Peanut Oil, as needed
- 5 Flour Tortillas
- Smash avocados in a large bowl with lemon juice and then fold in cheese, salt and pepper.
- Spoon about ¼ cup of the avocado mixture onto the middle of each flour tortilla. Roll up and place seam-side down on a separate plate until you're finished rolling them all.
- Place oil in a large frying pan for shallow frying. Heat oil to 350F and then add each roll, seam-side down, for browning.
- Fry on both sides until golden. Place on paper-towels to drain while you prepare the toppings.
- Serve with whatever toppings you desire. Enjoy!
NOTES ON THIS RECIPE:
- There are so many different ways you can make flautas, don’t be afraid to explore. Spinach and Artichoke Dip in the middle? Yaaaaaas. Kimchi Cheeseburger Tacos as a filling, where do I sign up?
- These are fabulous on their own, but if you’d like to get fancy then serve them drizzled with your favorite sauce (like my Cilantro Crema), fresh jalapeños, minced red bell pepper, iceberg lettuce shreds and diced shallots. Cilantro is never a bad idea, either!
- These are great as a party appetizer, simply cut them in half before piling on the toppings.
- If you’re practicing keto, make these with Aldi’s Low Carb Tortillas. My favorite with only 4 net carbs per tortilla.
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