Roasted Chicken Flautas

Flautas de Pollo


Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

Dos Caminos Mexican Street Food

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

  • About

These tasty flautas or “flutes” are made with juicy baked and shredded chicken wrapped in corn tortillas and fried. They are sometimes called taquitos.


  • 1 cup Meat Spice Rub
  • 1 cup apple juice
  • pounds boneless skinless chicken thighs Salt
  • 12 (6-inch) corn tortillas
  • Vegetable oil
  • Pico de Gallo
  • Crumbled quesofresco
  • Crema


  1. Make the Meat Spice Rub and combine it with the apple juice, stirring to blend. Scrape the mixture into a resealable plastic bag, add the chicken, turning to cover, and marinate overnight.
  2. Preheat the oven to 350°F.
  3. Space the thighs evenly on a rack on a sheet pan and bake until cooked through, about 45 minutes. Remove from the oven, cool, and shred the chicken by hand before it has completely cooled; season to taste with salt. Lightly brush the tortillas with oil, spoon ¼ cup of filling in each, roll up, and secure with a pair of toothpicks.
  4. Prepare the Pico de Gallo.
  5. Use a deep fryer or a large skillet filled with enough oil to measure 1 inch deep and heat to 375°F on an instant-read thermometer. Drop 2 or 3 flautas at a time into the hot oil and cook until crispy. If using a skillet, turn the flautas so they become crisp and golden on all sides, 3 to 5 minutes. Drain on paper towels, remove the toothpicks, and serve on a small oval taco plate, folded side down. Sprinkle with crumbled queso fresco, Pico de Gallo, and a drizzle of crema.

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