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Mexican Flautas (i.e. Tacos Dorados) 🌮 gluten free & keto


  1. Kathy Charest says:

    5 stars
    I love you! 🙂 lol… thank you for your recipes. 🙂 I have made your tortillas several times (I’ve made MANY of your recipes several times, all amazing!). I have leftover shredded spicy mexican seasoned chicken and wanted “taquitos”… which I believe are basically the same thing as flautas???? Correct me if I’m wrong, I grew up in a border town, but I don’t have the genes. 🙂

    Can’t wait to try this! I noticed above you mentioned that the flavor was really good with frying, but they don’t crisp up. What are your thoughts on baking til “mostly done”, then a quick pan fry in bacon grease for some extra flavor? Good idea or not worth the extra work? 🙂

    • Paola says:

      Hi Durell! Yes and no. The issue with deep frying these is that they don’t come out completely crisp (but they taste delicious!). xo!

  2. Kelly says:

    Do you think it would be possible to prep these earlier in the day and then pop them in the oven straight from the fridge? Thanks!

    • Paola says:

      Hi Kelly! Yup that’s totally doable. Just make sure your meat isn’t wet though, or the dough might get a little wet! Xo!

      • Devyn davidson says:

        What about freezing these? Sorry I’m working through your entree recipes seeing what is freezable for some convenient keto meals!

        I was thinking of freezing them raw!

        • Paola says:

          No worries Devyn! I haven’t tried with these specifically, but I don’t see why it wouldn’t work. The ravioli and dumplings are essentially the same dough (different cooking method) and freeze great! xo!

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