We love Grandma’s flautas — a family favorite passed down through generations. Crispy, cheesy, and full of savory beef, these flautas are quick to prepare and always a crowd-pleaser.
Flautas (literally “flutes”) are a classic Mexican dish: tortillas filled with seasoned meat or poultry and cheese, rolled tightly, and fried until golden and crunchy. This version features shredded beef, but you can easily substitute shredded chicken or pork for a different twist. Serve with fresh toppings and your favorite salsas for a complete meal.
Why you’ll love these flautas
- Versatile for any meal. Great as an appetizer, lunch, or hearty dinner.
- Flexible fillings. Use shredded beef, chicken, or pork to match your preferences.
- Crisp and irresistible. Fried tortillas turn perfectly crunchy while the cheese melts into the savory filling for a satisfying bite.
Flautas Ingredients
- Vegetable or canola oil (for frying): Neutral oil with a high smoke point gives an even, crispy fry.
- Shredded beef or shredded cooked chicken (3 cups): Tender, seasoned meat that keeps the filling moist. Use your favorite shredded protein.
- Shredded Mexican blend cheese (1 cup): Melts into the meat for creamy richness.
- Salsa, store-bought or homemade (½ cup): Adds moisture and flavor—choose mild or spicy to taste.
- Diced chiles (1, 4-ounce can): Mild heat and pepper flavor that complements the salsa.
- Garlic salt with parsley flakes (to taste): Quick seasoning to enhance savory notes.
- Pepper (to taste)
- Corn or flour tortillas (12, 6-inch): Corn delivers classic flavor; flour makes extra-crispy shells. Warm tortillas briefly to prevent cracking when rolling.
- Salt (to taste)
- Toppings: shredded lettuce, chopped tomatoes, cilantro
- Optional extras: guacamole, sour cream, pico de gallo, salsa verde, avocado cream sauce, cotija cheese, or a squeeze of lime
How to Make Flautas
Prep: Preheat the oven to its warm setting (about 200°F). Pour roughly ¾ inch of oil into a large saucepan and heat over medium until it reaches 350–375°F. A thermometer helps maintain the right temperature.
Mix the filling: In a medium bowl, combine shredded beef, shredded cheese, salsa, diced chiles, garlic salt with parsley, and black pepper to taste. Adjust seasoning as needed.
Roll: Working one at a time, place a heaping spoonful of filling along the center of each warmed tortilla and roll tightly. Secure each flauta with a toothpick if needed.
Fry: Using tongs, hold each flauta in the hot oil until the tortilla firms, then release so it can finish cooking on its own. Fry until golden brown, about 2 minutes per batch. Remove to a paper towel–lined plate and season immediately with salt. Avoid crowding the pan so oil temperature stays consistent.
Warm and serve: Transfer cooked flautas to a foil-lined baking sheet and keep warm in the oven while you finish the rest. Serve hot with desired toppings and dips.
Kristyn’s Tips
- Warm corn tortillas before rolling: stack and microwave 30–45 seconds wrapped in a damp towel, or heat briefly on a skillet or griddle so they don’t crack.
- Don’t overfill tortillas—too much filling makes rolling difficult and increases the chance they’ll burst while frying.
- Keep the oil temperature steady to avoid greasy or soggy flautas.
- Alternative cooking methods:
- Air fryer: Preheat to 400°F, lightly spray flautas, and cook 8–10 minutes, flipping halfway.
- Baked: Place seam-side down on a greased baking sheet, lightly spray with oil, and bake at 350°F for about 20 minutes.
Beef Flautas
Equipment
- tongs
- large saucepan or deep fryer
Ingredients
- Vegetable or canola oil, for frying
- 3 cups shredded beef (or shredded cooked chicken)
- 1 cup shredded Mexican blend cheese
- ½ cup salsa, store-bought or homemade
- 1 (4-ounce) can diced chiles
- Garlic salt with parsley flakes, to taste
- Pepper, to taste
- 12 (6-inch) corn or flour tortillas
- Salt, to taste
Toppings
- Shredded lettuce, chopped tomatoes, cilantro, guacamole, sour cream, pico de gallo, cotija cheese, salsa verde, or lime wedges
Instructions
- Preheat the oven to the warm setting (about 200°F). Fill a large saucepan with about ¾ inch of oil and heat to 350–375°F.
- In a medium bowl, combine shredded beef, cheese, salsa, diced chiles, garlic salt, and pepper.
- Working with one tortilla at a time, spread a heaping spoonful of filling along the center. Roll tightly and secure with a toothpick if needed.
- Using tongs, hold each flauta in the hot oil until the tortilla firms, then release and let it fry until golden brown, about 2 minutes. Drain on paper towels and season with salt immediately.
- Keep finished flautas warm on a foil-lined baking sheet in the oven while you fry the rest. Serve hot with desired toppings.
Notes
- Warm tortillas to prevent cracking: stack and heat briefly in a microwave wrapped in a damp towel, or warm on a skillet.
- Do not overfill the tortillas to avoid bursting during frying.
- Maintain steady oil temperature to prevent soggy flautas.
- Air fryer: 400°F for 8–10 minutes, flip halfway; bake: seam-side down, spray with oil, 350°F for ~20 minutes.
- Prep ahead: Make the shredded beef filling up to 48 hours in advance and refrigerate in an airtight container.
- Storage: Refrigerate leftovers in an airtight container for 3–4 days or freeze for 1–2 months.
Nutrition
Nutrition information is an approximation.
Recipe FAQ
Yes. Prepare the shredded beef filling up to 48 hours ahead and store it in an airtight container in the refrigerator.
Store flautas in an airtight container in the fridge for 3–4 days or freeze for 1–2 months.
Preheat the air fryer to 400°F, lightly spray the flautas with cooking spray, and cook 8–10 minutes, flipping halfway, until golden and crisp.
Place rolled flautas seam-side down on a lightly greased baking sheet, spray with oil, and bake at 350°F for about 20 minutes.
Warm tortillas on a dry skillet, a hot griddle, or wrapped in a damp paper towel in the microwave until pliable and warm.
Complete The Meal
Sides
Homemade Spanish Rice
45 mins
Canned Refried Beans
10 mins
Homemade Salsa
10 mins
Mexican Street Corn
13 mins
This recipe was originally published July 2019.