Flautas de pollo
Mexican recipes
Meat and poultry
Launch
Easy
35'
Tacos are an everyday meal in Mexico with many different fillings. When tacos are rolled tightly and pan-fried until crisp so they resemble tubes or “flutes,” they become flautas. This delicious, crunchy variation of tacos comes from Jalisco, Mexico, where it is a popular snack. Here, chicken stewed with tomato sauce and onions is the filling of choice, but it can be substituted for steak or pork. Whichever protein you choose, flautas should be prepared and eaten right away for having a better taste of this delicious dish.
Ingredients
- 2 tablespoons of Aceite de Oliva Único
- 0.75 yellow onion
- 1 tablespoons minced garlic
- 1 can tomato sauce
- 0.5 cup water
- 2 cups chicken
- 2 tablespoons fresh coriander
- 1 pinch of Adobo with GOYA pepper
- 1 package of Wheat Totillas
- 1 grated lettuce
- 1 sour cream
- 1 fresh cheese
Preparation
- Preheat oven to 95ºC. Heat 2 tablespoons of corn oil in a medium skillet over medium-high heat. Add onions, garlic, and cook, stirring occasionally, until the onions are translucent for about 10 minutes.
- Add the tomato sauce and in the same can pour the water and shake before adding it to the pan. Once it boils reduce the heat to medium-low and cook slowly, stirring occasionally, until the sauce thickens a little, for about 2-3 minutes. Stir the shredded chicken and cilantro in the skillet, cook , stirring gently, to completely coat the chicken with the sauce and heat.
- Season with the marinade, remove from heat and reserve.
- Heat remaining vegetable oil in medium skillet over medium-high heat until hot, but not smoking. Cook the tortillas quickly, one at a time, submerging completely in oil, until soft and pliable, but not crisp, about 5 seconds each; drain on paper towel.
- To form flautas, spoon about 1½ tbsp. chicken filling into center of tortilla; roll tightly to enclose filling, making cigar shape. Secure seam side of tortilla with toothpick. Repeat with remaining tortillas and chicken to make 16 flautas.
- Reheat oil in skillet. Add prepared flautas to skillet seam side down, adding only as many as fit comfortably in pan without touching. Cook, flipping occasionally, until browned and crispy on all sides; about 5 minutes. Transfer to baking pan and keep warm in oven until remaining flautas are cooked.
- To serve, arrange shredded lettuce on serving platter; top with flautas. Drizzle with sour cream and sprinkle with cheese.
