Flautas Favourites

Flautas - named this way for their shape - are decadent golden crispy corn tortilla 'flutes' with a variety of fillings. Some say flautas came out of Sinaloa, while others, Mexico City: reality is they're loved all over Mexico and often given their own regional touch. One of Mexico's most popular 'platillos' - experiencing them is a must!

This feast is delivered pre-prepared, cold, ready for you to heat, garnish serve and enjoy.

Prep time - 8 mins

1. Flautas are best eaten hot straight away. So before cooking the flautas, get everything else set for serving: salsa roja to room temperature, cheese, pink pickled onion, and slaw - dress it with a dash of olive oil and salt
2. Heat up a generous splash of oil in a frying pan (at least 3 tablespoons of oil for 4 flautas), then carefully add the flautas. On a low-medium heat fry the flautas, turning them on all sides, for about 8 minutes until golden and crispy all over. Alternatively if really preferred, the flautas can be baked in the oven at 200 C: brush the flautas first generously with oil on all sides then place them on a backing rack and bake for 15 minutes (turning in between)
3. Once the flautas are ready, serve immediately (or keep them warm) on a bed of the slaw, with the salsa, cheese and pickled onion on top. ¡Buen provecho!

Refrigerate products on receipt.  Consume within 2 days of delivery. Alternatively, freeze flautas and salsa for up to 3 months. Defrost thoroughly before using then cook according to instructions

Allegens in BOLD & CAPITALIZED

• Chipotle chicken flautas: chicken (39%), corn tortillas (25%*), tomatoes (15%), onion (14%), chipotle (3%), olive oil (2%), garlic (2%), salt (1%)
  *Corn tortillas: corn (68%), water (31%), calciumhydroxide (< 1%)
• Smoked chilli & cauliflower flautas: cauliflower (54%), corn tortillas (33%*), dried chillis (variety - Guajilllo, Ancho, Pasilla) (5%), white wine vinegar [SULPHITES] (5%), black pepper (<1%), cumin (<1%), oregano (<1%), salt (<1%)
  *Corn tortillas: corn (68%), water (31%), calcium hydroxide (< 1%)
• Salsa Roja: Tomato (92%), jalapeño (6%), garlic (1%), salt (1%)
• Pickled onion: red onion (81%), lemon (9%), white wine vinegar [SULPHITES] (9%), salt (1%)
• Fresh white pasteurised cheese [MILK]
  

If you have any additional questions please send us a message to hola@arredondos.co