In México there is a dilemma about how is a tortilla filled with something, rolled and fried is call, some people call them “flautas” (flutes) others call them “tacos dorados” (fried tacos). I believe the name comes depending on how you make them, for me a flauta is roll very tight and thin, while tacos dorados are more chunky. Whatever the real name, the truth is that they taste divine.
In my mum’s house we have always called them “tacos dorados” and we usually make them Sinaloa style, but today as I am about to fly to Mexico on Friday, I don’t have many things in the fridge and my goal is to finish what I have, so I made them very simple.
They come with a sort of tomato consomé that you pour on top of the tacos and it gives the tacos more flavour, I don’t know what is with us Mexicans but we like to bath everything in a sauce, but I have to say that it just works and tastes delicious.
Anyway, talking about my tacos dorados, I have to say it was a bit of a challenge, because in Mexico you can get special tortillas for this type of dish, they are thinner and very flexible, so they are easy to roll, while here in London there is only one type, it was a bit tricky to roll the tortillas and try to keep them in that shape, but with a help of a toothpick I managed to achieved that, so be prepare to warm and roll each tortilla individually.
Prep 30 min
Cook 30 min
- 16 warm corn tortillas
- 2 chicken breasts cooked and shredded
- Rapeseed oil to fry the tacos
- 1 pint tomato salsa recipe on blog
- A quarter lettuce shredded
- Avocado slices
- Sour cream
Warm the tortillas, fill them with shredded chicken, roll them and stick them a toothpick in the middle to hold the shape.
When all the tortillas are rolled, heat the oil, when the oil is very hot out the tacos to fry, they take 2 min on each side, take them out when they are brown, leave on on top of a kitchen paper towel to drain the oil.
Serve them with some lettuce on top, avocado, sour cream and tomato salsa.