Here’s a classic Flautas con Consomé recipe—crispy rolled tacos served with flavorful consommé, perfect for a Mexican-style comfort meal 🌮🥣
Flautas con Consomé (Rolled Tacos with Broth)
Serves: 4–6
Ingredients
Flautas
- 12 corn tortillas
- 2 cups cooked shredded chicken (or beef/potato for variation)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder (optional)
- Vegetable oil for frying
Consomé (Broth)
- 6 cups chicken or beef broth
- 1 carrot, sliced
- 1 potato, peeled and diced
- 1 small onion, quartered
- 1 stalk celery, sliced
- 1 garlic clove, smashed
- Salt & pepper, to taste
- Optional: 1 bay leaf, chopped cilantro for garnish
Toppings for Flautas
- Shredded lettuce
- Diced tomato
- Crumbled queso fresco or shredded cheese
- Sour cream or Mexican crema
- Salsa
Instructions
1. Prepare the Consomé
- In a large pot, combine broth, carrot, potato, onion, celery, garlic, and bay leaf if using.
- Bring to a boil, then reduce heat and simmer 20–25 minutes until vegetables are tender.
- Strain or serve as-is with broth and vegetables in bowls.
- Season with salt and pepper.
2. Prepare the Flautas
- Warm tortillas slightly so they are pliable.
- Season shredded chicken with salt, pepper, and garlic powder.
- Place 2–3 tablespoons of chicken on each tortilla and roll tightly.
- Secure with a toothpick if needed.
3. Fry the Flautas
- Heat ½–1 inch of vegetable oil in a skillet over medium-high heat.
- Fry flautas seam-side down 2–3 minutes per side until golden and crispy.
- Drain on paper towels.
4. Serve
- Place 2–3 flautas in each bowl of consomé.
- Garnish with shredded lettuce, tomato, cheese, sour cream, and cilantro.
- Serve immediately—hot and crispy with savory broth.
Variations
- Beef or pork flautas: Substitute shredded beef or pork
- Vegetarian: Use mashed potato, beans, or sautéed mushrooms
- Baked version: Brush rolled tortillas with oil and bake at 400°F (200°C) for 15–20 minutes until crispy
- Extra spicy: Add sliced jalapeños or drizzle with hot salsa
💡 Pro Tips
- Slightly warm tortillas before rolling to prevent cracking
- Fry in batches to avoid overcrowding the pan
- Serve flautas immediately—texture is best when crisp
If you want, I can also give a slow-cooker chicken flautas with ready-to-serve consomé version, perfect for a hands-off meal.
Do you want me to do that?
