Flautas con Consomé is the kind of dish that stops conversation at the table — because everyone is too busy crunching into golden tortillas stuffed with juicy shredded chicken, dipped in rich, tangy salsa verde. This recipe brings all the textures and flavors of a true Mexican street food classic, perfect for sharing with friends or savoring on your own with a generous drizzle of crema and a sprinkle of queso fresco.
This dish is rooted in comfort and tradition. I remember my grandmother would make flautas on Sunday afternoons — the smell of frying tortillas and simmering salsa always brought everyone to the kitchen. The best part? That bowl of warm, seasoned salsa you dip the flautas into — the consomé — like a built-in dipping sauce that takes everything to the next level.
Table of Contents
Why You’ll Love This Recipe
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Crispy flautas filled with juicy shredded chicken
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Bold salsa verde consomé for dipping or drizzling
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Customizable toppings – add cheese, crema, onions, or lettuce
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Perfect for entertaining – serve as an appetizer or main
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Meal prep friendly – make ahead and reheat in the oven
Ingredients
For the Flautas:
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3 ½ cups shredded chicken
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20 corn tortillas (see notes)
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Vegetable oil for frying
For the Salsa Verde Consomé:
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1 lb tomatillos, quartered
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3 jalapeños or serrano chilies, seeded and chopped
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1 medium onion, quartered
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1 small bunch cilantro
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2 garlic cloves, peeled
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1 Tbsp powdered chicken bouillon
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2 Tbsp vegetable oil
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Salt, to taste
For Toppings:
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Shredded lettuce
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Chopped onions
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Mexican cream or sour cream
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Queso fresco or cheese of your choice
How to Make Flautas con Consomé
Step 1: Make the Salsa Verde
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In a saucepan, add tomatillos, onion, and chilies. Cover with water and simmer for 10 minutes.
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Transfer to a blender with 1 cup cooking water, garlic, and cilantro. Blend until smooth.
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Heat 2 Tbsp oil in a pan and pour in the salsa. Season with bouillon, salt, and pepper.
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Simmer for 5 minutes until slightly thickened. Let cool to room temperature.
Step 2: Prepare the Flautas
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Heat tortillas on a dry skillet until soft and pliable.
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Add a spoonful of chicken to one side of each tortilla and roll tightly.
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Place seam-side down, securing with toothpicks if needed.
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Heat 1½ cups oil in a pan and fry flautas in batches until golden and crisp.
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Transfer to paper towels or a wire rack to drain excess oil.
Step 3: Assemble & Serve
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Add a generous spoonful of the salsa verde consomé to serving bowls or plates.
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Place 3–4 flautas in the salsa and top with lettuce, onions, cheese, and cream.
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Drizzle more salsa over the top for extra flavor. Serve immediately while hot and crispy.
Tips for Success
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Use day-old tortillas — they’re easier to roll and less likely to tear
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Don’t overfill the tortillas or they’ll split when frying
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If your salsa is too thick, thin it with a bit more of the cooking water
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Fry flautas seam-side down first to seal them properly
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To reheat flautas, skip the microwave — crisp them in the oven at 375°F for 10 minutes
Final Thoughts
Flautas con Consomé captures everything that makes Mexican food so beloved — bold, comforting flavors with texture, spice, and tradition in every bite. It’s the kind of meal that brings people together and turns an ordinary weeknight into something memorable.
Whether you’re serving these up for a party, a family dinner, or just because you’re craving something crispy and spicy, these flautas are bound to become a go-to recipe in your kitchen.
Share Your Creations
Tried this recipe? I’d love to see how it turned out!
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Did you add cheese inside the flautas?
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Try it with beef or veggies instead of chicken?
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Top it off with avocado or radish slices?
Snap a photo, post it on Instagram or Pinterest, and tag me. Don’t forget to leave a comment with your twist on this traditional favorite — I love hearing how your kitchen brings these recipes to life!
Flautas con Consomé
Ingredients
Method
- In a saucepan, add tomatillos, onion, and chilies. Cover with water and simmer for 10 minutes.
- Transfer to a blender with 1 cup cooking water, garlic, and cilantro. Blend until smooth.
- Heat 2 Tbsp oil in a pan and pour in the salsa. Season with bouillon, salt, and pepper.
- Simmer for 5 minutes until slightly thickened. Let cool to room temperature.
- Heat tortillas on a dry skillet until soft and pliable.
- Add a spoonful of chicken to one side of each tortilla and roll tightly.
- Place seam-side down, securing with toothpicks if needed.
- Heat 1½ cups oil in a pan and fry flautas in batches until golden and crisp.
- Transfer to paper towels or a wire rack to drain excess oil.
- Add a generous spoonful of the salsa verde consomé to serving bowls or plates.
- Place 3–4 flautas in the salsa and top with lettuce, onions, cheese, and cream.
- Drizzle more salsa over the top for extra flavor. Serve immediately while hot and crispy.
