This Mexican-inspired stew, which is typically a long-simmering stew, comes together quickly and easily owing to canned hominy. Before creating the stew, searing the pork loin in the pot gives you a terrific base of flavors, making the stew seem to have simmered all afternoon. Serve with tortillas that are still warm and garnished with chopped cilantro. Wow, wow, wow.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
Ingredients
- ¼ cup butter
- ¼ cup all-purpose flour
- ¼ cup minced onion
- ¼ cup chopped black olives
- 2 tablespoons lemon juice
- 1 tablespoon oil
- ¼ teaspoon ground paprika
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon salt
- 1 ½ cups cooked shredded chicken
- oil for frying, or as needed
- 8 flour tortillas
- toothpicks
Instructions
- Melt butter in a skillet over medium heat; stir in flour until smooth. Add onion; cook and stir until onion is softened, 5 to 10 minutes. Add black olives, lemon juice, 1 tablespoon oil, paprika, black pepper, and salt; cook and stir until heated through, about 2 minutes.
- Stir in chicken; remove the skillet from heat and cover.
- Dotdash Meredith Food Studios
- Heat oil in a large, heavy saucepan or deep fryer over medium-high heat.
- Fill tortillas with chicken mixture. Roll tortilla around filling and secure with a toothpick.
- Working in batches, fry rolled tortillas in hot oil until browned, about 2 minutes. Use a slotted spoon or tongs to transfer tortillas to a paper towel-lined plate; serve warm.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 345 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 2 g |
| Protein | 12 g |
| Saturated Fat | 6 g |
| Sodium | 367 mg |
| Sugars | 0 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I have made these many times and my family LOVES them. I do not fry. I roll and toothpick them and put them in the oven to brown. I do add cheese to the flautas when rolling because why not?
Very tasty, family loved them!
I would add a little more of the spices,otherwise it was very good.
I added a little bit of cheese to them before I rolled them.
This was my first time making anything like this! It was sooo good and easy to make! The black olives added the touch of flavor I was looking for. Everyone in my family loved it! Will definitely be making this again.
Fricken awesome! Kids loved it!
These were super good, and fun to make!!!!
We tried to use corn tortillas and it didn’t work. They just broke. The flour tortilla flautas turned out yummy though. I would recommend using smaller tortillas.
I cooked the onions in butter then added the flour. I left out the black olives and threw in some extra frozen turkey to the canned turkey to make 9 tortillas, 1/4 cup chicken-onion mix, 1 T Mexican shredded cheese in each. Baked for 15 minutes and they were crispy and delicious. Topped them with homemade guac!
I’d like to know what brand tortilla they are using Those look thick and fluffy more like a fry bread or naan tortilla. It looks scrumbdilliumcious! As for the recipe for the flautas I do my the same but either potatoe and cheese er a meat with cheese.
Sooooo good!!!! Will Definitely make again! I did add a pinch of cayenne because we like a little heat and I lightly sprinkled some packaged taco seasoning over the meat mixture. When I make again I will cut the lemon juice by 1 tsp…was a little much for my taste but I only use fresh lemon juice which tends to be stronger than the bottle stuff. Also..have them all rolled up & ready to go before starting to fry! They fry very fast so you have to work fast.
I added green chili and cheese before I friend them.
I added salt and pepper, diced green chili’s and a dash of vinegar for taste. Overall the premise is great. There was some difficulty keeping the tortillas rolled while frying as they tend to want to expand, even with a toothpick or three. That said: This is one the simplest and tastiest recipes for flautes my family has had, so thank you!
These turned out AMAZING. I boiled the chicken, shredded it, and threw it in a large pan with some salsa, blackened seasoning, franks red hot sauce, and some fresh lime juice. After putting everything together in small flour tortillas, I placed them carefully (with 2 toothpicks, 1 on one end of the flouta and the 2nd toothpick at the other end) in oil and let them fry for about 25-30 seconds on each side. My boyfriend and I LOVED them. This meal took me a long while to prepare (about an hour in total) not including the time to boil the chicken and fry the floutas, but VERY much worth it!! Will be making these again.
Super!! I used part chicken breast and part boneless skinless chicken thighs and boiled them in Chicken bullion than cooled and shredded it. On the recipe I omitted the black olives because I was making them for my grand baby and didn’t think she would like them, but I’m sure they are delicious with them. I melted the butter and then the onion than added the flour, just cause I thought the onions would cook better this way. For the flautas I fried the tortillas in oil and than allowed them to cool than wrapped the chicken and placed in the oven to crisp. I made a whole bunch and will freeze them so when my granddaughter comes to visit, I have something ready for her. I hope they freeze well. I will definitely make this recipe again!! Thank you for sharing!!
This was so delicious. I didn’t deep fry them. Instead used the oven and they were terrific. Family loved them!
I loved everything about these . My wife and I have been disappointed lately with our local mexican joint . We did dip them in salsa and Queso for the extra bling.
Made recipe as-is only fried them in my air fryer after spraying olive oil on them. WONDERFUL!
Finally decided we weren’t going to keep this & try with our changes because we can try without a recipe. 1st we wouldn’t use the roux because it dried everything out really bad. We also would put anything we put on top except cheese inside with other ingredients we’d keep. We felt the olives, paprika didn’t do a thing to give any flavor so we figured we’d use green salsa, & more chilies. We’d have to fold like a burrito since we think deep frying would do better in all around crispy texture.
This recipe is definitely now one of our family’s favorite go-to dinners! The only reason I give it 4 stars instead of 5 is because I feel like the original recipe doesn’t make quite enough filling (especially if you have a family of 4 or more), but we just make a couple of batches (haven’t tried truly doubling yet, but will). I don’t love olives, so I leave that out. I have also made flautas with pork meat that we had left over from carnitas, and they were amazing! Also adding that if you like the cut of the lemon juice in the meat, the recipe could use slightly more than what is called for!
Excellent!!! My whole family loved it!