Flautas Ahogadas, also known as “drowned tacos,” are a Mexican dish with crispy rolled tacos soaked in a savory, spicy sauce. These flautas are typically filled with shredded chicken, beef, or potatoes, rolled in corn tortillas, fried to golden perfection, and then “drowned” in a rich, flavorful sauce. They’re often garnished with fresh toppings, adding layers of texture and flavor.
Here’s how to make Flautas Ahogadas at home:
Ingredients
For the Flautas
- 12 corn tortillas
- 2 cups shredded chicken, beef, or potatoes (pre-cooked and seasoned)
- Vegetable oil (for frying)
- Salt, to taste
For the Sauce
- 4 medium tomatoes
- 2-3 dried guajillo or chile de árbol peppers (for heat)
- 1 garlic clove
- 1 small onion, roughly chopped
- 1 tsp cumin
- Salt and pepper, to taste
- 2 cups chicken or vegetable broth
For Garnish
- Sliced onions
- Crumbled queso fresco or cotija cheese
- Fresh cilantro
- Mexican crema or sour cream
- Avocado slices
- Lime wedges
Instructions
Step 1: Prepare the Sauce
- Toast the chiles: In a hot skillet, lightly toast the dried chiles for about 30 seconds until they release their aroma. Remove seeds for a milder sauce if desired.
- Boil the sauce base: In a pot, add tomatoes, chiles, garlic, and onion. Cover with water, bring to a boil, and simmer for 10-15 minutes until softened.
- Blend the sauce: Transfer the cooked ingredients to a blender, add cumin, salt, and pepper, and blend until smooth. Add chicken broth to reach desired consistency and blend again.
- Simmer: Pour the blended sauce back into a pot and simmer for 10-15 minutes. Adjust seasoning if needed.
Step 2: Assemble and Fry the Flautas
- Warm tortillas: Heat tortillas until soft and pliable.
- Fill and roll: Place a small amount of filling (chicken, beef, or potatoes) on each tortilla, roll tightly, and secure with a toothpick if necessary.
- Fry: Heat oil in a skillet and fry each flauta until crispy and golden brown. Drain excess oil on paper towels.
Step 3: Drown the Flautas
- Plate and drown: Place flautas in a shallow dish, then generously pour the warm tomato-chile sauce over them until they’re partially or fully covered.
- Garnish: Top with crumbled cheese, crema, fresh onions, and cilantro. Serve with avocado slices and lime wedges on the side.
