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!Print
Roasted Poblano & Mushroom Flautas
- Prep Time: 20 min
- Cook Time: 10 min
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
Roasted Chile Poblano & Mushroom Filling:
1 chile poblano
¼ cup vegetable oil (60ml)
1 small onion, peeled and chopped (4oz/113g)
1 lb. mushrooms, any type, chopped (500g)
1 clove minced garlic
Salt and pepper to taste
16 corn tortillas, 6” dia. (15cm)
2 cups vegetable oil for frying (500 ml)
1 avocado, peeled and diced
1 small onion, peeled and sliced
Shredded cabbage (optional)
Pickled onion (optional)
Your favorite salsa
For the chile poblano and mushroom filling, the chile must be roasted, and then peeled and chopped. (see video here)
Heat the vegetable oil in a 9” skillet (22cm). Add the onion, and sauté until translucent. Add the mushrooms and minced garlic, and sauté for about 5 minutes over medium heat, until the mushooms have reduced in size and all liquid has evaporated. Stir in the chopped chile poblano, and season with salt and pepper.
To make the flautas, wrap half of the tortillas (8) in a clean damp towel, and microwave on high for 45-60 seconds, until they are steamed and pliable. It is better to microwave the tortillas in two batches.
Heat the vegetable oil in a clean 10” (25 cm) skillet to 350°F (176°C). While the vegetable oil is heating, fill a tortilla by adding a spoonful of the chopped mushrooms, forming an off-center line in the hot tortilla, and then roll up. Place the flautas side by side seam side down on a tray or plate so they do not unroll. Form all of the flautas before you begin frying.
Carefully place rolled flauta seam side down in the hot vegetable oil, and fry for about 2 minutes. Fry the flautas side by side so they do not unroll. Carefully turn each flauta to the other side and continue to fry for another minute until it is golden brown and crispy on all sides. Remove the flautas to a pan lined with paper toweling to drain.
Top the flautas with diced avocado and onions before serving.
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