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Flautas (Serranito's)

Serranito's Flauta

Download the recipe PDF. View the YouTube video.

Serves 1. Multiply for additional servings.
By Dennis W. Viau; modified from my memory.

Serranito's Mexican Food, commonly known as “Miguel’s,” was a legend back in the 1980s. It was “famous for pumping out literally the most divine flautas known to IV” (Isla Vista). When I was a student at the University of California, Santa Barbara I lived in IV and I ate at Serranito's. The flautas truly were divine. I think I know how they were made. Here is my recipe:


1 boneless chicken thigh, 4 to 5 ounces (113 to 142g)
2 tablespoons olive oil
¾ teaspoon taco seasoning
1 tablespoon salsa verde (as mild or as spicy as you like)
2½ ounces (71g) guacamole
2 fluid ounces (60ml) heavy whipping cream
   or 1 ounce (30ml) cream and 1 ounce sour cream
1 ounce (28g) cheddar cheese, or Mexican mix* of cheeses, shredded
2 small tortillas (6 to 8 inches/15 to 20cm) or 1 large (10-inch / 25cm)


Cut the chicken thigh into long thin strips. Heat 1 tablespoon of oil in a large skillet over medium heat and add the chicken. Season with the taco seasoning. Cook until nearly done. Add the salsa verde and cook about a minute longer to finish cooking the chicken and heat the salsa verde. Remove the pan from the heat.

While the chicken is cooking, mix together the guacamole and cream until smooth. Arrange the shredded cheese to one side on the tortilla(s).

Place about half the guacamole mixture in the pan with the chicken and stir to distribute. Arrange the chicken mixture on the tortilla(s), to one side to allow for rolling. Roll up the tortilla(s) and secure with toothpicks.

Wipe the skillet with a paper towel and add the remaining oil. Return the pan to the heat and carefully place the flautas inside. Reduce the heat to medium-low. Heat about 2 minutes per side to lightly brown.

Place the flautas on a plate and top with the remaining guacamole mixture. Serve immediately.

*I’ve seen a mix of shredded cheddar and Monterey Jack and a combination of Monterey Jack, medium cheddar, Queso Quesadilla and Asadero cheeses. They work well and they're convenient.

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