Flautas Ahogadas | Mexican Drowned Tacos

Ah, Flautas Ahogadas—also called Mexican Drowned Tacos—are a crispy, rolled taco drenched in a spicy, tangy sauce. 🫔🔥 Think of flautas (crispy rolled tacos) but “drowned” in a flavorful tomato-based sauce, often topped with crema, onions, and cilantro. Here’s an authentic-style recipe:

Flautas Ahogadas (Mexican Drowned Tacos)

Servings: 4 | Prep Time: 20 min | Cook Time: 25 min

Ingredients

For the Flautas:

• 12 small corn tortillas

• 2 cups cooked shredded chicken (or beef/pork)

• 1/2 tsp cumin

• 1/2 tsp chili powder

• Salt and pepper, to taste

• Vegetable oil, for frying

For the Sauce (“Drowning Sauce”):

• 2 cups tomato sauce or blended fresh tomatoes

• 2 cloves garlic, minced

• 1/2 cup chicken broth

• 1–2 dried chiles (like guajillo or ancho), soaked and blended (optional for heat)

• 1/2 tsp cumin

• 1/2 tsp oregano

• Salt and pepper, to taste

Toppings:

• Mexican crema or sour cream

• Finely chopped white onion

• Chopped fresh cilantro

• Queso fresco, crumbled

• Lime wedges

Instructions

1. Prepare the Filling:

   • Mix shredded chicken with cumin, chili powder, salt, and pepper.

2. Roll the Flautas:

   • Warm tortillas slightly to make them pliable.

   • Place 2–3 tbsp of filling on each tortilla and roll tightly.

   • Secure with a toothpick if needed.

3. Fry the Flautas:

   • Heat vegetable oil in a skillet over medium-high heat.

   • Fry flautas until golden and crispy, about 2–3 minutes per side.

   • Drain on paper towels.

4. Prepare the Sauce:

   • In a saucepan, sauté garlic until fragrant.

   • Add tomato sauce, blended chiles (if using), chicken broth, cumin, oregano, salt, and pepper.

   • Simmer 5–10 minutes until slightly thickened.

5. Assemble the Drowned Flautas:

   • Place flautas on a serving plate.

   • Pour the sauce generously over the flautas (“drowning” them).

   • Top with crema, chopped onion, cilantro, and crumbled queso fresco.

   • Serve with lime wedges on the side.

✨ Tips for Success:

• Make them ahead: Fry the flautas, keep warm in the oven, and pour sauce just before serving to keep them crispy but saucy.

• Spice level: Add a few drops of hot sauce or extra chiles to the sauce if you like it fiery.

• Vegetarian option: Use refried beans or sautéed mushrooms instead of chicken.

If you want, I can also give a “slow-cooker shortcut version” where the flautas are baked and the sauce is made in the same pan—less frying, same flavor.