Hi, Friends!

If you have ever wandered into a small taqueria and spotted something that looks crispy, saucy, and completely over the top in the best way, chances are you were looking at flautas ahogadas.

"Flautas ahogadas" translates to "drowned flautas" and is a popular Mexican dish where traditional crispy flautas are smothered in salsa and topped with shredded lettuce, crema, cotija, and cilantro. It sounds messy because it is, and that is exactly the point. Flautas ahogadas are a super popular Mexican dish that originated in the state of Guerrero. The dish consists of corn or flour tortillas stuffed with a variety of fillings like shredded meat, mashed potatoes, cheese, and beans. The filled tortillas are rolled up, deep-fried, and then served on a deep plate over a small pool of salsa, finished with toppings. The dish has different textures because the deep-fried flautas are crispy, but they are partially covered with salsa, so they get a little soft. That contrast is what makes every bite genuinely exciting.

For the flautas (makes about 16):

- 2 to 3 portions of chicken, shredded (rotisserie chicken works great too)

- 16 corn tortillas

- Oil for frying

- Salt to taste

For the salsa roja:

- 6 to 8 tomatillos, husked and rinsed

- 3 to 4 árbol chiles (adjust to your heat preference)

- 3 garlic cloves

- Half a white onion

- 1 teaspoon dried oregano

- Salt to taste

- 1 cup water or chicken broth

For toppings:

- Shredded lettuce

- Mexican crema

- Crumbled cotija or queso fresco

- Fresh chopped cilantro

The salsa roja in this recipe 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 is really hard to stop eating. To make it, place the tomatillos, árbol chiles, garlic, and onion in a saucepan with water and bring to a boil. Simmer for about 10 minutes until everything is soft and tender. Let it cool slightly, then blend until smooth. Season with oregano and salt. This salsa roja has a medium spice level. To tone it down, use only 1 to 2 chiles. To amp it up, use 5 to 8 chiles.

Rolling and Frying the Flautas

Warm your tortillas on a dry pan first so they are flexible and easy to roll without cracking. To form each flauta, spoon about 1 and a half tablespoons of chicken into the center of a tortilla, roll it tightly to enclose the filling in a cigar shape, and secure the seam side with a toothpick.

Prepare the frying oil by filling a large pan or deep skillet with 2 inches of oil and heating it over medium-high heat until the temperature reaches 350°F. In the skillet, fry the flautas in batches until golden and crispy, about 2 to 3 minutes per side, then drain on paper towels.

Assembling the Dish

Assemble the flautas ahogadas by arranging 4 flautas on a plate or low-sided bowl. Spoon half a 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. You can also serve them the street food way, which is super fun. The street food version of this dish is served in a plastic cup, which is also perfect for parties and potlucks.

Tips and Storage

For the easiest shredded chicken, pick up a rotisserie chicken from your grocery store, remove the skin, and shred with two forks. One whole rotisserie chicken generally yields about 4 cups shredded.

Store the flautas and salsa separately so the flautas do not get soggy. Flautas keep in an airtight container in the fridge for up to 3 to 4 days, and salsa roja keeps for up to 4 days. When reheating, use the air fryer at 400°F for 1 to 2 minutes or bake in the oven at 350°F for about 5 minutes.

If you want to switch things up, salsa verde works really well too. Any thin, pourable salsa will do the job. Also, if you do not have corn tortillas available, flour tortillas can be used. Just keep in mind they do not get as crispy, but they will still be delicious.

Once you make this dish at home, you will completely understand why people keep ordering it at every taqueria they visit. The crunch, the sauce, the creaminess, it all comes together in a way that is just deeply satisfying. Give it a try this weekend and let us know how your flautas turn out!