(Mexican Drowned Tacos)

Flautas con Consomé (Mexican Drowned Tacos)

Serves

6–8

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Ingredients

Consomé (Broth)

• 2 lb beef chuck or shredded chicken

• 10 cups water or beef broth

• ½ white onion

• 4 cloves garlic

• 2 bay leaves

• 2 dried guajillo chiles

• 1 dried ancho chile

• 1 tsp salt (to taste)

• ½ tsp cumin

• ½ tsp Mexican oregano

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Flautas

• 18–24 corn tortillas

• Shredded beef or chicken (from consomé)

• Toothpicks

• Oil for frying

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Toppings

• Shredded lettuce

• Diced onion

• Mexican crema

• Crumbled queso fresco

• Salsa roja or verde

• Lime wedges

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Instructions

1. Make the consomé

1. Add meat, water/broth, onion, garlic, bay leaves, salt, cumin, and oregano to a pot.

2. Simmer 1½–2 hours (beef) or 45 minutes (chicken) until tender.

3. Toast dried chiles lightly, soak in hot water 15 minutes.

4. Blend softened chiles with some broth until smooth.

5. Strain and add chile sauce back to the pot.

6. Simmer 10–15 minutes more for rich flavor.

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2. Shred the meat

• Remove meat from broth and shred finely.

• Keep consomé hot for serving.

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3. Assemble flautas

1. Warm tortillas until pliable.

2. Fill with shredded meat, roll tightly, and secure with toothpicks.

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4. Fry

1. Heat oil to 350°F (175°C).

2. Fry flautas until golden and crispy, turning once.

3. Drain on paper towels and remove toothpicks.

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5. Serve “drowned”

• Place flautas on a plate.

• Ladle hot consomé over or serve on the side for dipping.

• Top with lettuce, onion, crema, queso fresco, and salsa.

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Pro tips 🌮🔥

• Double-fry for extra crunch

• Dip tortillas lightly in consomé before frying for birria-style flautas

• Beef chuck gives the richest broth

If you want chicken-only, birria-style flautas, or a baked/air-fryer version, just say the word 😌