This is commonly known as Taquitos de Pollo, since they look like “little flutes”Â why notÂ call them flautas!Â The shredded chicken for this recipe can come from leftovers whenever you make Basic Chicken BrothÂ orÂ a roastedÂ chicken. If you like this recipe, tryÂ Tostadas de Pollo.
Â½ cup of vegetable oil (divided)
12 corn tortillas
2 cups of shredded chicken
Pico de Gallo
Â½ of a head of iceberg lettuce rinsed, drained and thinlysliced
Prepare all garnishes prior to making flautas or select ones of your liking.
In a large skillet heat Â¼ cup of vegetable oil over medium heat. Place tortillas, one at a time into skillet to coat with oil, flipping each one as you add another tortilla. Remove tortillas from skillet after each has been evenly coated with oil and has softened, about a couple of minutes per tortilla. The purpose of this is to soften the tortilla allowing them to be easily rolled without cracking. Once all tortillas are done, begin to roll the flautas by placing about two tablespoons of shredded chicken in the center of each tortilla, roll and secure the top with a toothpick. After all the tortillas have been rolled, add the remaining vegetable oil to the skillet and add flautas and cook in batches. Check often to make sure they do not burn. Turn each flauta once browned to make sure the flautasÂ are evenly cooked and crispy. Remove from skillet, discard toothpicks and serve with garnishes as shown in above picture.
TryÂ a margarita – Classic Margarita, Prickly Pear MargaritaÂ or Guava Margarita. A great beer would go well too, try a light beer by Tecate, Dos Equis or a Corona with a wedge of lime. For children try Sidral Mundant. It is an apple soda that you can find in Mexican stores.
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