Making any type of flauta or enchilada requires working with corn tortillas. Roasted Poblano and Mushroom Flautas are no exception. This satisfying vegan dish is a great way to learn how to make flautas – easy if you know a very important shortcut! And I am all about shortcuts!
The word “Flauta” means “Flute”
Whether you purchase or hand make your corn tortillas for any flauta or enchilada recipe, rolling the tortillas into a tube shape is essential. The word “flauta” means “flute” in English, which is obvious from their shape. But if the tortilla is dry, thick or stale, rolling the tortilla into a flute shape will be a challenge. I developed a steaming method that works incredibly well when making a batch of Roasted Poblano and Mushroom Flautas. The steam softens the tortilla and makes them very pliable for rolling. I use this same method whenever I make enchiladas.
A Very Versatile Recipe
I really like this versatile recipe because it starts out as a vegan dish, but can be enhanced with grated cheese, shredded chicken or chopped steak added as a garnish. Each tortilla can only hold about 1oz/30 grams of filling, so your protein enhancements should be added on top. Sour cream, beans, tomatoes, limes, onions, salsa, the kitchen sink – whatever you like can definitely fit on top!
One of the more authentic touches is to use shredded cabbage instead of shredded iceberg lettuce. Cabbage has more dense crunchiness that watterlogged lettuce – More crunch is always better!
Roasted Poblano and Mushroom Flautas can be made in advance of your meal and kept warm in the oven. But don’t make them too far in advance, as you want the flautas to be crispy, which is everything!
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