Flautas De Pollo
Crispy fried tortillas wrapped around a chicken filling.
Yield
12 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
corn tortillas (6-inch)
|
*
|
| 1 | each |
chicken breasts
skin, shred |
|
| 1 | each |
garlic cloves
diced |
|
| ⅓ | large |
white onion
diced |
|
| 1 | large |
tomatoes
ripe, diced |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
corn tortillas (6-inch)
|
*
|
| 1 | each |
chicken breasts
skin, shred |
|
| 1 | each |
garlic cloves
diced |
|
| 0.3 | large |
white onion
diced |
|
| 1 | large |
tomatoes
ripe, diced |
|
| 3E+1 | ml |
olive oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
In a small pan, sauté the garlic andamp; onion in the oil until translucent.
Add the tomato and pepper and continue frying.
Add the chicken, salt and pepper.
Fry for 3 to 4 more minutes.
Remove from heat. In another frypan, heat about 1 inch corn oil on medium high. The tortillas you use should be of good quality, thin, and 6 to 7 inches long.
If you use those grocery store kind from the plastic bags, they will be too thick and will crack when you roll them.
In each tortilla, place 1 heaping tbsp of the chicken filling.
Carefully roll them up, as tightly as possible.
Secure with 3 to 4 toothpicks.
Fry each in the oil until the tortilla is hard and a golden color.
Continue until all 12 flautas are made.
Serve with salsa fresca or guacamole creme fraiche.
