Chicken Flautas

StartFragment

StartFragment

Flautas or Taquitos? I have been in countless situations when traveling away from New Mexico, where I have found "Taquitos" listed on a restaurant menu. As a native New Mexican, I pride myself on knowing this lands' heritage and traditions. There have been times when a taquito has been described as being made with flour tortilla and vise-versa. So, I wanted to provide a traditional Flauta recipe with a little bit of clarification.

The name of these crispy rolled tacos (“Flautas”) was given to them because of their resemblance to a “flute”, and because you hold them with your fingers to eat them. In some parts of Mexico these tacos are made using thin long oval-shaped corn tortillas and deep fried in lard. Sounds DELICIOUS!

In New Mexico, and other areas of the U.S. , Flautas are sometimes made with flour tortillas. While Taquitos are made with corn tortillas, and are typically smaller.

Regardless of where you come from, we all just have to agree that they are deliciously mouth-watering!

Chicken Flautas (gluten-free)

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 toothpicks

optionsal: 1 cup of shredded cheese, your choice 1/2 cup crema (sour cream)

For the chicken filling:

2 large chicken breasts, bone in 1 garlic clove 2 slices of onion salt to taste

INSTRUCTIONS:

Place the Chicken, garlic, onion, salt and water in a pot and simmer covered for about 30 minutes, or until tender. Once cooled, shred chicken and set aside.
Lightly warm the tortillas on a griddle or pan to make them more pliable. Place shredded meat close the edge of the tortilla to allow for tight rolling. Not too tight because filling will squeeze out.
Secure the tortilla with a toothpick. Roll another tortilla with its filling and again hold the center with a toothpick. You can attach 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.

Optional toppings Shredded lettuce or cabbage, tomato slices, chopped onion, avocado slices, and some people even add cilantro.

EndFragment