Flautas

Yes: assemble the rolled flautas on a baking sheet, freeze them unwrapped for 2 hours until solid, then transfer to a freezer bag for up to 3 months, and fry from frozen at 350°F for 4–5 minutes until golden, adding 1–2 minutes to the cooking time.

Use 2 cups of store-bought shredded rotisserie chicken, heat it gently in a skillet with 2 tablespoons oil, salt, cumin, and pepper for 2 minutes to infuse the seasonings, then proceed.

You're rolling them too loosely; roll each flauta as tightly as possible so it holds together, and always place them seam-side down into the oil so the seam seals immediately upon contact with the hot oil.

You can bake them, but they won't achieve the crispy exterior that defines a flauta—brush assembled flautas with oil and bake at 400°F for 15–18 minutes until lightly golden, though they will be softer and less satisfying.

Serve with Mexican rice, refried beans, fresh lime wedges, and a side of pico de gallo or shredded cabbage for crunch.

Refrigerate cooked flautas in an airtight container for up to 3 days and reheat in a 350°F oven for 8–10 minutes until warmed through and crispy again, or re-fry briefly in 350°F oil for 1–2 minutes to restore crispness—do not microwave as they will become soggy.