How to Make Flautas That Don't Crack

Flautas topped with lettuce, crema, and queso fresco

September 25, 2026

Flautas should be crispy on the outside, tightly rolled, and filled from end to end—not cracked open with half the filling floating around in the frying oil. The good news is that getting them right has less to do with the filling and more to do with a few simple techniques.

The non-negotiables are: start with warm, pliable tortillas; choose a filling that isn't too wet; and roll tightly. From there, fill them with shredded chicken, beef, beans, mashed potatoes, or whatever you have in the fridge. Fry them for the classic golden crunch, or bake or air fry them for an equally weeknight-friendly version. Want to take them a step further? Drown them in salsa for flautas ahogadas.

Organic Corn Tortillas

How to Make Flautas

How to Make Flautas

Masienda Team

Crispy, golden flautas start with a few simple techniques. Warm corn tortillas until pliable, add your favorite filling, and roll them tightly to keep everything where it belongs. Fry them for the classic crunch, or bake or air fry them for an easy alternative.

Ingredients

Masienda Organic Corn Tortillas
Filling of your choice, such as shredded chicken, beef, beans, or potatoes
Neutral oil
Optional garnishes: Mexican crema, salsa, shredded lettuce, queso fresco

Directions

Warm the tortillas on a comal or in the microwave until soft and pliable. If warming a larger batch in the microwave, wrap the tortillas in a damp kitchen towel to help keep them soft. Cold tortillas are more likely to crack when rolled, so don't skip this step.
Add 2 tbps of filling just below the center of each tortilla. Avoid overstuffing the tortillas or using a filling that's too wet, which can make them difficult to roll and cause them to fall apart while cooking.
Roll each tortilla tightly enough to keep the filling in place and set it seam-side down. If needed, secure each flauta with a toothpick.
To fry, add enough neutral oil to a skillet to come about halfway up the sides of the flautas and heat over medium-high heat. Carefully add the flautas seam-side down and fry, turning as needed, until crisp and golden on all sides. Transfer to a paper towel-lined plate or wire rack to drain.
To bake or air fry instead, lightly brush the flautas with neutral oil and cook until crisp and golden, turning as needed for even browning.
Serve hot with Mexican crema, salsa, shredded lettuce, queso fresco, or your favorite toppings.