Prep 5 mins
Cook 1 hr
I like this recipe for three reasons: 1. It is extremely tasty. 2. It is cheap. 3. It makes a lot of food. This recipe comes partly from watching some Mexican cooks at my workplace making flautas, partly from reviewing a number of recipes, and partly from my own 24 year old single guy flair.
- 2 lbs boneless skinless chicken breasts
- 2 -3 dozen corn tortillas
- 1 (8 ounce) jar salsa
- 1 tablespoon minced garlic
- 1 onion, chopped
- 1 (8 ounce) packageshredded cheese
- 6 cups vegetable oil
- Fill a pot about half full with water and bring to a boil. Place the chicken breasts in the boiling water and cook until the meat is clearly done (about 20 minutes).
- Using a cutting board and a couple of large forks, shred the chicken breast meat and set aside.
- Pour out the chicken broth (or save if you prefer) and toss some chopped onion and a tablespoon of garlic into the same pot. Allow it to simmer for a couple minutes.
- Add chicken shreds to the pot and pour an entire jar of salsa (ex: Tostitos salsa) into the pot.
- Stir everything in the pot well and simmer on low heat for about 5 minutes. When finished, set this pot aside.
- Heat 6 cups oil (or enough for frying) to 350 degrees. A fryer thermometer is especially helpful.
- Dip one corn tortilla into the hot oil for a second, lift it out (draining excess oil) and place on the cutting board. This will make the tortilla easier to fold than if it were dry (otherwise it cracks!).
- Place a couple spoonfulls of the chicken mixture (the one you set aside) onto the tortilla and sprinkle with shredded cheese. Fold the sides of the tortilla over the top like you would with a burrito. Now you have an uncooked flauta! Time to cook it.
- Slide a turner underneath the folded up flauta. Using the turner, ease the flauta into the hot oil. As soon as it is in the oil, you will want to use another kitchen utensil to hold the fold shut. If you don't, all of the flauta contents may spill out into the oil and your flauta is ruined! You only need to hold the fold shut for about 15-20 seconds before the flauta is crisp and will stay shut on its own.
- Turn the flauta over a few times in the oil to make sure it cooks evenly. When it is a golden brown color, remove it from the oil with the turner and place it on a plate covered in paper towels.
- Give the flauta about 5 minutes to cool/drain on the paper towels. I know they look delicious right now, and they are -- but it's not worth burning your mouth.
- Repeat steps 7-11 for as many flautas as you desire. This recipe produces quite a bit of the flauta filling. Provided you have a lot of corn tortillas, you can make enough flautas to feed a large family.
- Serve with guacamole and/or sour cream. Spanish rice and refried beans compliment these flautas nicely.
amazing, yummy, tasty! and this recipe totally wins for the best written recipe ever since, for the first time, i didn't get waylaid by unwritten, apparently obvious things to do or not to do. you make me want to go back and rewrite my own recipes. keep on cooking!
Make this often,excellent recipe.