I recently had someone’s homemade flautas in Mexico. The tortilla was crispy, thin, and light. I am from the US and have looked for similar flautas here and have even tried to make it myself at home but I feel like my flauta turns out like one of those frozen taquitos you buy from the American grocery store. I’m wondering if anyone has any ideas as to what I’m doing wrong.
I tried corn tortillas, flour, shallow fried, and air fried flautas. I didn’t take a picture of all my attempts but the ones in the photos are kinda over cooked. Even then I feel like my flauta shell isn’t as light as I’d like. Is it my tortillas? We’re the flautas i had in Mexico just different than normal ones? Should I make my own tortillas?
I have followed this recipe and other similar ones:
https://youtu.be/NMTL7nYpieQ?si=RFDhc6CiueuLXJqv
by Other_Entertainer362
31 Comments
Your tortillas look burnt which makes them harder to bite and not as light. Should not be dark like that but more of a golden brown color.
Maybe it’s the fat you’re using to fry?
In Mexico we use special thin tortillas for tacos dorados. We call them tortillas raspadas or “scratched tortillas” because when laid on the comal, you scrape off the top of the tortilla, leaving you with a very thin tortilla. That makes them specially crispy when fried, and gets rid of the chewiness you’d get from thicker tortillas. I don’t know if you can buy them in the US, but I’m sure you could look it up in tortillerias or online stores.
WAAAAAAIT A MINUTE! FLUOR TORTILLAS?
LOL, the girl in the video burnt them as well.
If you hear a pan, put half fluor tortilla, half corn tortilla at the same time, you’ll notice fluor will burn way before corn.
Notice hers have dark spots, that’s because it lacks oil so they’re burning directly onto the pan.
The color should be just one, golden, no dark spots.
Use corn tortillas, you can slightly heat them just so they don’t break, roll into taco, throw into hot oil, keep an eye on them until you get a Golden color,
Have you tried it with white corn tortillas? They taste more light than the yellow ones.
Don’t use that video as reference, that is nothing like what we eat in Mexico.
[Here is a better](https://www.rickbayless.com/recipe/crispy-taquitos-with-guacamole-thick-cream-and-fresh-cheese/) and more “traditional” recipe.
You don’t have to deep them in oil, but what you’re looking for is a golden tortilla, not charred, that’s why they are called taquitos **dorados** (golden).
Puro extranjero opinando cosas incorrectas sobre la comida mexicana. Lo que hiciste son chimichangas y ni si quiera son mexicanas que yo sepa. Se usa tortilla de maíz, no se dobla como burrito, no necesitan ser tortillas especiales solo no.muy gruesas y ya. NO se hace con tortillas de harina.
I think there’s definitely some confusion between a flauta, a taco dorado and a chimichanga going on here. If what you want are flautas, you need larger corn tortillas (that’s the only real difference between a flauta and a taco dorado.) So flautas are long and thin. Tacos dorados can be made with any type of normal-sized corn tortilla. But CORN is the important part here. I make them at home (Mexico) every week with leftover roast chicken. You just warm the tortilla enough to roll. You add the filling (traditionally here in Mexico for tacos dorados, it’s just shredded chicken, beef, or mashed potatoes, not all the crazy stuff in the video) and you fry them. If you’re making them with flour tortillas and rolling them like that, you’re making chimichangas, not flautas or tacos dorados.
I want to mention a couple of things don’t use flour tortillas. Use any corn tortilla, also make sure your heat is a little under medium heat and pour enough oil to where it’s not burning. I usually add enough to when I lay my flauta in it covers about half of it. Don’t tuck in the ends and leave them open stick a couple of toothpicks and you should be good to go, just remove before playing them or you may forget they are in there. Lol it looks like you are adding lots of cheese. Maybe try to cook them without cheese first until you learn to control the heat that seems to be your problem.
You’re over frying them: oil is too hot for your frying it for too long.
Flour tortillas are especially easy to burn so keep your eye on it and mind the temperature. Flautas or taquitos made with corn tortillas will hold up better in a fry but you still have to mind that they don’t burn.
Lol , that picture is hilarious . Just keep trying , I’m sure the middle of them taste great .
Wait … these flautas are made with flour tortilla and not corn tortilla? As someone from Mexico City, this recipe looks too american
Flautas from a street market in Mexico City, are prepared with shredded chicken with salt, thin corn tortilla (tortilla para flauta which is an oval, but you can also use normal corn tortillas), you add chopped lettuce, slices of tomato, sour cream, salsa roja or salsa verde, and grated panela cheese or fresco cheese on top, and never with cheddar cheese. The flautas are fried with canola oil, which is the most common in Mexico.
They burnt
😆 dont give up .
Cajun flautas?
The tortilla is key. But you can try first heating yours on a Pan or microwave then fry them on oil (i place a tooth pick to make sure it stays closed).
Use corn tortillas, and use a small amount of oil, you are not deep frying.
There is a way that people get the wrappers for mu shu so thin. You press 2 at a time with oil or parchment (or both) between the 2 wrappers. I’ve seen a video of someone doing it for flour tortillas.
what in the actual hell is that??!! it looks like flour (gag) tortillas deep fried and burnt.
flautas are easy, just make sure you have good tortillas, none of those pre-packaged mision or whatever sht they sell in the bread aisle, go to a real tortilleria, roll a moderate amount of meat (not too much sauce if any so it won’t get soggy) make sure it won’t unwrap by placing a toothpick to hold them closed or you can “glue them” with a little bit of a very thick mixure of wheat flour and water (this is called engrudo and it is a perfectly edible glue). then fry them in the pan in very hot vegetable oil, make sure they are golden and not brown.
My nom uses fresh made tortillas, otherwise tacos dorados are a little bit hard.
Why do chips taste like tortillas? 🤔
Porque están quemados.
What oil are you using? … Por lard or maybe vegetable oil will work better than other alternatives.
You need to utilize corn tortillas, preferrably from a mexican store or make them yourself with Maseca and water.
Cause you burned them.
If you’re somewhere where there are more options aside from Mission or Guerrero brand tortillas, then go with those. Find a Mexican market if you can, they tend to have better brands.
Use corn tortillas.
Don’t heat the oil too high, don’t leave them too long.
Because your tortillas are toasted so they in effect are roughly the same thing as corn chips except in a different shape.
In Mexican Spanish a toasted tortilla is called a “tostada” which literally means “toasted.” Though colloquially a tostada is also a dish where you put some toppings on a toasted tortilla, such as refried beans, crumbled cheese, shredded chicken, seafood or whatever.
They burnt my brotha 😪
They looked way overcooked
That spooks more like spring roll that flautas.
It’s overly cooked.
Also why do they look like turds?
That doesn’t look edible