Flautas con Consomé (Mexican Drowned Tacos)

Here’s a flavorful and comforting recipe for Flautas con Consomé (Mexican Drowned Tacos)—a traditional street-style favorite that combines crispy, rolled tacos with a rich, aromatic broth. Perfect for cozy nights or family gatherings, this dish takes the humble taco to a whole new level by submerging it in consomé bursting with chile, tomato, and spice. The result? A savory, satisfying meal that’s crispy on the outside, juicy and meaty inside, and soaked in depth of flavor.

Ingredients:

For the Flautas:

• 2 cups cooked, shredded chicken (or beef)

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp cumin

• Salt and pepper to taste

• 12 corn tortillas

• Toothpicks (optional, to hold them closed)

• Oil for frying

For the Consomé:

• 4 cups chicken or beef broth

• 3 Roma tomatoes

• 2 dried guajillo chiles (stemmed & seeded)

• 1 dried ancho chile (optional for depth)

• 2 cloves garlic

• ¼ onion

• 1 tsp oregano

• ½ tsp cumin

• Salt to taste

• 1 tbsp oil

For Garnish:

• Chopped cilantro

• Diced white onion

• Lime wedges

• Crumbled queso fresco

• Sliced radishes (optional)

• Instructions:

  1. Prepare the Consomé:

  1. Boil the tomatoes and dried chiles in a pot of water for 8–10 minutes until soft.

  2. Blend the tomatoes, softened chiles, garlic, onion, cumin, and oregano with 1 cup of the broth until smooth.

  3. Heat oil in a saucepan, strain the blended mixture into the pan, and cook for 5 minutes.

  4. Add the remaining broth and simmer for 15–20 minutes. Season with salt to taste. Keep warm.

  2. Make the Flautas:

  1. Warm the tortillas slightly so they don’t crack when rolled.

  2. Mix the shredded meat with garlic powder, onion powder, cumin, salt, and pepper.

  3. Fill each tortilla with 2–3 tablespoons of meat and roll tightly. Secure with a toothpick if needed.

  4. Heat oil in a skillet and fry flautas in batches until golden and crispy (about 3 minutes per side). Drain on paper towels.

  3. Assemble and Serve:

  1. Place 2–3 flautas in a shallow bowl.

  2. Ladle hot consomé over the flautas until partially or fully submerged, depending on your preference.

  3. Top with chopped onion, cilantro, queso fresco, and a squeeze of lime.

  4. Serve with extra consomé on the side for dipping, and radishes for crunch.

  5. Tips:

     • You can also bake or air-fry the flautas if you want a lighter version.

     • Add a touch of chipotle for smoky heat in the consomé.

     • Make ahead: Flautas can be made in advance and reheated in the oven for extra crispiness before drowning.

     • Let me know if you want a beef version, spicy red salsa to pair, or a creamy avocado drizzle!