Flautas Ahogadas are crispy fried chicken flautas submerged in a smooth, deeply flavored red salsa made from roasted guajillo chiles, tomatoes, and aromatics. The dish is finished with lettuce, guacamole, Mexican crema, and queso fresco for a rich, satisfying meal.
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Heat olive oil in a large skillet over medium-high heat.
Add the roma tomatoes, serrano peppers, garlic cloves, onion, and seeded guajillo chiles to the hot pan.
Sauté the vegetables for about 5-7 minutes, turning occasionally, until they are softened and lightly charred. Season with salt and pepper.
Carefully transfer the sautéed vegetables and any pan drippings to a blender.
To the blender, add the sazon packet, tomato bouillon, chicken bouillon, a bit more salt and pepper, and water.
Blend on high until the salsa is completely smooth.
Pour the blended salsa back into the same skillet and bring to a simmer. Let it cook for 3-5 minutes to allow the flavors to meld. Taste and adjust seasoning if necessary.
While the salsa simmers, warm the corn tortillas on a griddle or in the microwave to make them pliable.
Fill each warm tortilla with a portion of the shredded chicken and cheese mixture, then roll it up tightly to create a flauta.
In a separate pan, heat about an inch of vegetable oil over medium-high heat.
Carefully place the flautas in the hot oil, seam-side down, and fry for 2-3 minutes per side until golden brown and crispy.
To serve, ladle a generous amount of the warm salsa into a bowl. Stand the crispy flautas in the salsa.
Garnish with shredded lettuce, a scoop of guacamole, a drizzle of Mexican crema, and a sprinkle of crumbled queso fresco. Serve immediately.
Store leftover flautas and salsa separately in airtight containers in the refrigerator for up to 3 days. Reheat salsa gently; crisp leftover flautas in a 350°F oven for 5-8 minutes before serving.
blender · skillet or large pan for salsa · griddle or microwave for warming tortillas · separate pan for frying (minimum 1-inch oil depth)
Yes. Prepare the salsa through step 7, cool completely, and refrigerate up to 3 days. Reheat gently before serving with freshly fried flautas.
Fry 2-3 minutes per side until they are golden brown and crispy. They should sound hollow when tapped.
Frying is traditional and gives the crispy texture that defines this dish. Baking will not achieve the same results.
Sour cream thinned with a little milk, or crème fraîche work as substitutes, though the flavor will differ slightly.
Corn tortillas are traditional and hold up better to frying and the wet salsa. Flour tortillas will become soggy.
