Flautas Ahogadas are crispy corn tortilla rolls filled with shredded chicken and panela cheese, then drowned in a vibrant homemade salsa roja. This traditional Mexican dish balances textural contrast and layered flavors with toppings of crema, guacamole, and fresh cheese.
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First, make the salsa roja. Remove the stems and seeds from the jalapeño and guajillo chiles.
Heat a drizzle of extra virgin olive oil in a saucepan over medium heat.
Add the halved Roma tomatoes, chopped white onion, jalapeño, guajillo chiles, and garlic to the saucepan.
Cook for about 7–10 minutes, stirring occasionally, until the vegetables are softened.
Transfer the cooked vegetables to a blender. Add the tomato bouillon, chicken bouillon, cumin, garlic powder, onion powder, salt, pepper, and 1 cup of water.
Blend until completely smooth.
Pour the salsa back into the saucepan and simmer for a few minutes. Taste and adjust seasoning if needed. Keep warm.
Now, prepare the flautas. Warm the corn tortillas in the microwave or a dry skillet until they are soft and flexible.
Place some shredded chicken and a strip of panela cheese onto each tortilla. Roll tightly into a flauta and place seam-side down on a plate.
Heat about an inch of oil in a large skillet over medium-high heat.
Carefully place the flautas seam-side down in the hot oil. Fry, turning as needed, until golden brown and crispy on all sides.
Transfer the fried flautas to a paper-towel-lined plate to drain excess oil.
To serve, place several flautas in a bowl and generously pour the warm salsa roja over them. Garnish with your favorite optional toppings like Mexican crema, crumbled cheese, shredded lettuce, and guacamole.
Store cooled flautas in an airtight container in the refrigerator for up to 3 days; reheat uncovered at 300°F for 5–10 minutes. Salsa roja keeps refrigerated for up to 5 days.
blender · large skillet
Fry the flautas up to 2 hours ahead and store uncovered at room temperature. Warm them briefly in a 300°F oven before serving with hot salsa roja.
Ensure tortillas are warm and pliable before rolling, roll tightly with the seam-side down, and place seam-side down in the hot oil to seal before turning.
Corn tortillas are traditional and provide the authentic texture, but flour tortillas will work; they'll be softer and less crispy.
Heat about an inch of oil in a large skillet over medium-high heat until it shimmers and a tortilla edge sizzles immediately upon contact.
Yes, make it up to 1 day ahead and refrigerate. Reheat gently in a saucepan over low heat before serving.
