Monday, May 22, 2006

Chicken Flautas

Chicken Flautas

I am not a big Mexican food fan (I know, it's weird considering I'm a Mexi-Chick) but flautas are probably my favorite Mexican food. Flautas, or flutes, are tightly rolled corn tortillas that can be filled with shredded beef, ground beef, shredded chicken or my favorite, leftover mashed potatoes. Flautas, a.k.a rolled tacos, are very easy to make; you basically just need corn tortillas, the filling, toothpicks and a hot skillet with oil and that's it. Here is a simple recipe for chicken flautas, but you can use other fillings as well.

INGREDIENTS (makes 12 flautas)

  • About 1/2 cup vegetable or corn oil
  • 12 corn tortillas
  • 1 to 1-1/2 cup of cooked chicken, shredded and seasoned with salt & pepper
  1. In a medium-hot skillet or griddle, lay a tortilla on the hot surface for a few seconds, then turn and heat the other side. This will make the tortilla pliable enough to roll in a tight flute. **You can also place two tortillas in Saran Wrap and microwave them for 10 seconds.
  2. Spread 1 heaping tablespoon of the chicken mixture along one side of the tortilla, and roll the tortilla into a flute as tightly as possible without tearing the tortilla. rolling a flautaInsert a toothpick to keep the flauta from opening and lay the tortilla flap-side down. Continue filling and rolling the rest of the tortillas.
  3. Heat about an inch of cooking oil in a skillet. The oil should be hot enough to make a few drops of water sizzle when sprinkled into it, or 375°F. Carefully lay the flautas, three at a time, in the hot oil, flap side down, and cook until they are golden and crisp. You can remove the toothpick once the flautas are crispy. Drain in a paper towel and keep warm until all flautas are cooked.
  4. Makes four servings of three flautas each. Garnish with crema or sour cream. On the plate include lettuce, chilled, ripe tomato wedges, and a scoop of guacamole.

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