Ingredients: |
Ingredients: 12 corn tortillas (the thinner the better)
2 cups of the filling of your choice: beef, chicken or potato
12 toothpicks to hold the tortillas together.
vegetable oil to fry the flautas
1 cup of “Cotija” cheese, shredded or Ranchero cheese, crumbled
1/2 cup mexican cream or sour cream.
Chicken Filling:
1 large chicken breast, bone-in
1 garlic clove
2 slices of onion
enough water to cover the chicken
salt to taste
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Directions: |
Directions:Place the chicken, garlic, onion, salt and water in a pot and simmer covered for about 30 minutes or until tender. Let it cool and shred. Heat the tortillas on a griddle to make them more pliable and easy to roll. Put some shreds of the chicken close to the edge of the tortilla. Roll tightly but not too much to avoid squeezing the filling out of the tortilla. Secure the tortilla with a toothpick. Roll another tortilla with its filling and again hold the center with a toothpick. You can fry them in pairs. While you are rolling the tacos, heat the oil in a frying pan on high heat. Deep fry the flautas in the already heated oil turning once until golden and crisp. (I sprinkle them with seasoned salt for flavor but that's optional). Remove and drain the excess oil on paper towels. It's also a good idea to let them cool a little since the filling will be very hot. Serve 3 per plate and top with the salsa of your choice, sour cream, and cheese. My husband likes them with sour cream, salsa, cheese and guacamole only. I prefer to eat them with lettuce, onion, tomato, cheese and salsa. Enjoy! No silverware needed. |
This recipe for Crispy Flautas is from