Flauta — Mexico

A flauta is a corn tortilla rolled tightly around a savory filling, usually shredded chicken or beef, then fried until the shell turns crisp and golden. Its long, narrow shape once it is rolled and fried gives the dish its name, flauta meaning flute in Spanish, distinguishing it from the shorter, open-ended taquito found in some regions. Flautas are reported from across Mexico as street food and home cooking alike, sold from carts and market stalls as well as prepared for family meals. Regional habits vary in the filling used and in whether the tortilla is fastened with a toothpick before frying. Preparation starts with cooking and shredding the meat with onion, garlic and a little broth until well seasoned. A warmed tortilla is spread with a spoonful of filling, rolled tightly and secured, then fried in hot oil until the surface blisters and crisps. The finished flautas are drained and usually served piled with shredded lettuce, crema, cotija cheese and a spoonful of salsa or guacamole. What sets this version apart from the open taquito or the softer enchilada made with the same fillings is the tight roll and the deep-frying, which produces a shell crisp enough to hold its shape under the toppings rather than absorbing sauce. Corn tortillas are generally preferred over flour ones because they hold their crunch better after frying.