How to Roll a Tortilla for a Taco or Flauta

by Andrea on March 17, 2012

Depending on what region of Mexico you’re in, a corn tortilla that is rolled around a filling and then fried is called a rolled taco or taquito.  It is sometimes called a flauta too, but usually a flauta is made with flour while taquitos are made with corn tortillas.

Mexican Rolled Tacos

These little tacos make a great main dish but they also make a great snack too. They can be reheated in the toaster oven so they remain crispy and dipped in salsa. Tacos can be filled with ground beef, tuna, or chicken. If you’re vegetarian like we are or you want a good vegetarian dish the tacos can be filled with cheese, refried beans like pintos, black beans, or mayo cobas (the photos here show garbanzo beans–you can find the recipe here), and even mashed potatoes. These are a good addition to a gluten free diet too.

To Begin: Before you can roll your tacos, you need to heat the tortillas until they are pliable. You can accomplish this by warming them up on a skillet or wrapping them in wax paper or a cloth and heating them up in a microwave. I will heat a dozen tortillas at a time in the microwave for one minute. (*note: If you heat several at a time, peel the tortillas apart first so they’re not all stuck together and then heat them in a loose stack.) Now for the rolling!

Step 1

Spoon about 2-4 tablespoons of filling about an inch from the top of the circle leaving space about the width of a finger on either side so your filling doesn’t spill out of the sides during cooking.

Step 2

Fold the top of the tortilla over your filling using your fingers to support the back side and using your thumbs to hold the end of the tortilla down int he front.

Step 3

Roll the tortilla keeping your fingers in back and your thumbs in front. When it’s rolled use your thumbs to hold the seam together.

Step 4: Cooking

Place the tacos in a skillet coated with olive or canola oil, seam side down to keep them from unrolling. Fry until the bottom side is golden brown and crispy. Using tongs, carefully turn the tacos seam side up and continue cooking till the other side is golden and crispy. When removed from the pan, place on paper towels to soak up any extra oil.

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