Vegan Mushroom Flautas

History & Origin

Flautas are one of the most beloved street foods in Mexican gastronomy. Their name refers to the elongated, thin shape of the flute, the wind instrument, as these rolled and fried tortillas visually resemble said instrument. Flautas are prepared in virtually every state of Mexico, although they are particularly popular in the centre of the country, where they are served as a snack, starter or even as a main course. Traditionally filled with shredded chicken, potato with chorizo or mince, flautas lend themselves to endless variations. In the vegan version presented here, mushrooms become the undisputed star. Sautéed over high heat with onion, garlic and epazote — that pre-Hispanic aromatic herb with a deep, earthy flavour that pairs especially well with mushrooms — the mushrooms develop a flavour intensity that pleasantly surprises. Epazote is an ancestral ingredient in Mexican cuisine, used since pre-Hispanic times by indigenous peoples not only for its culinary properties but also its medicinal ones. Its flavour is difficult to describe: at once herbaceous, slightly anise-like with notes that hint at petroleum in small quantities. Combined with mushrooms, it creates a filling with character and personality of its own. The secret to great flautas lies in rolling them tightly and frying them in sufficiently hot oil so they turn golden and crispy on the outside within seconds. Served with fresh green salsa and avocado, these vegan flautas are proof that meatless Mexican cooking can be equally satisfying and delicious.