Flautas

Ingredients

• 3 cups cooked chicken breast, shredded
• 1 cup chicken broth
• 1/2 cup white onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup salsa verde
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped
• 12 corn tortillas
• 2 cups vegetable oil, for frying
• 1 cup shredded lettuce
• 1/2 cup crema
• 1/2 cup cotija cheese, crumbled
• 1/2 cup salsa roja

Method

1. 1

   In a 9-inch skillet over medium heat, combine the shredded chicken, chicken broth, onion, and garlic. Cook, stirring occasionally, until the onion softens and most of the broth has absorbed, about 8 minutes.

   8:00 · Simmer chicken mixture
2. 2

   Stir in the salsa verde, cumin, chili powder, salt, and black pepper. Cook 2 minutes more, then remove from heat and stir in the cilantro. Let cool slightly.

   2:00 · Cook seasoned filling
3. 3

   Warm the tortillas in batches on a dry skillet or wrapped in a damp towel in the microwave for 30 seconds, just until pliable enough to roll without cracking.

   0:30 · Warm tortillas
4. 4

   Place about 3 tablespoons of the chicken filling in a line near one edge of each tortilla. Roll tightly into a cylinder and secure with a toothpick.

5. 5

   Pour the vegetable oil into a 9-inch skillet to a depth of about 1/2 inch and heat over medium-high heat to 350°F.

   5:00 · Heat oil
6. 6

   Fry the flautas in batches of 3 to 4, seam side down first, turning occasionally, until golden and crisp on all sides, about 4 minutes per batch.

   4:00 · Fry flautas
7. 7

   Transfer fried flautas to a paper towel-lined plate to drain, and remove the toothpicks once cool enough to handle.

8. 8

   Arrange the flautas on a platter over shredded lettuce, then drizzle with crema and salsa roja and sprinkle with cotija cheese before serving.