Flautas

Flautas are rolled, fried corn tortillas filled with shredded meat, most often beef or chicken, and served with toppings. They are a Mexican street food and a common item in Mexican-American restaurants.

What it really is

Flautas are made from corn tortillas, usually wheat flour tortillas in some regions, rolled tightly around a filling of cooked, shredded beef or chicken that has been seasoned and often simmered or braised first. The rolls are secured with toothpicks or held closed by their own weight and deep fried in oil until the tortilla is crisp and golden. The long, slim shape gives them their name, which refers to a flute.

Flautas are close to taquitos, which are usually smaller, thinner and rolled with less filling, and to chimichangas, which use a larger flour tortilla and are fried as a folded package. Flautas are usually cut from a single rolled tortilla and served in small groups rather than as a single large burrito.

How it's served

• Usually served three or four to a plate, hot from the fryer.
• Topped with shredded lettuce, crumbled queso fresco or cotija, sour cream or crema, and sliced avocado or guacamole.
• Often accompanied by salsa, pickled onions or a tomato-based salsa roja.
• Eaten by hand, sometimes with rice and beans as part of a larger meal.

How to write it on the menu

• Name the filling and the tortilla, for example "Beef flautas on corn tortillas" or "Chicken flautas".
• State that the dish is fried in oil and contains dairy when served with queso fresco, cotija or crema.
• Note that the tortillas are corn unless wheat flour tortillas are used.
• List the toppings and salsa separately so guests can choose them.