Crispy shredded chicken rolled tacos served with lettuce, sour cream, tomatoes and cotija cheese.
Flautas — "flutes" — are tightly rolled corn tortillas filled with seasoned chicken or beef, fried until they hold their shape and shatter when you bite through them. They exist in slightly different forms across Mexico: in Mexico City they are called flautas and are made from large corn tortillas; in other regions they are taquitos, smaller and tighter. The name and size change but the technique is the same — roll tight, secure with a toothpick if needed, fry immediately. The flauta requires a tortilla fresh enough to roll without cracking. A day-old tortilla heated quickly on the comal will flex. A tortilla that has been refrigerated and dried out will crack halfway through the roll and fall apart in the fryer. The preparation exposes the quality of every component — the tortilla, the filling, the oil temperature.