Recipe by cookiedog
Flautas means "little flutes" in spanish and refers to the shape of these crispy filled tortillas. The chicken in flavored with chiles, onion, and tomato. At first I was a bit worried about the chicken being too spicy, but once it was cooked with the tortilla wrapped around it the heat was just perfect for us. You might consider using less chiles. From Williams Sonoma Mexican
Top Review by Chef Sarita in Austin Texas
I have this same exact book and I have made almost every recipe in the book. I do not add radishes as a personal prefference. I topped with my Sarita's Multi Purpose Tomato Sauce and sprinkled fresh home made honduran queso fresco on top! Thank you for sharing with everyone else!
- 1 tablespoon canola plus oil (for frying) or 1 tablespoon safflower oil, plus oil for frying
- 1⁄2 white onion, finely chopped (about 3/4 cup)
- 3 serrano peppers (remove seeds and veins if you do not like too much heat) or 3 jalapeno chiles, finely chopped (remove seeds and veins if you do not like too much heat)
- 2 garlic cloves, minced
- 1 large ripe tomatoes, finely chopped or 1⁄2 cup drained canned diced tomato
- 2 1⁄2 cups finely shredded poached chicken
- sea salt
- 12 thin corn tortillas, about 6 inches in diameter
- 4 cups finely shredded romaine lettuce
- 1 teaspoon fresh lime juice
- salsa verde
- crema or sour cream
- 6 radishes, trimmed and sliced
Directions See How It's Made
- In a frying pan over medium-high heat, warm the tablespoon oil. Add the onion, chiles, and garlic and saute until softened, about 2 minutes. Stir in teh tomato and continue to cook, stirry constantly, until the mixture thickens and the color changes, about 3 minutes. Fold in the chicken, season to taste with sea salt, and heat thoroughly. Remove from the heat and set aside.
- Place a heavy frying pan over medium-high heat until hot. Lay a tortilla on the pan a few seconds until hot. Transfer it to a plate and arrange several tablespoons of the chicken filling across the lower third of the tortilla. Tightly roll the tortilla up into a tube to make a flauta, secure with a toothpick and set aside. Repeat with the remaining tortillas. (I usually fry them as I make them to cut down on prep time and keep the tortillas from cracking).
- In a bowl, toss the lettuce with the lime juice. Spread it out on a serving plate or on individual plates, dividing it evenly.
- Pour oil to a depth of at least 3/4 inch into a deep heavy frying pan and heat over medium-high heat until the oil shimmers and registers 350 on a deep-frying thermometer. Add the flautas, a few at a time, and fry until crisp and pale gold on all sides, about 4 minutes. Using tongs, transfer them to paper towels to drain. Keep warm in a low oven while frying the rest.
- Place al lthe flautas on the lettuce on the platter, or arrange 2 or 3 flautas on each plate. Spoon 1/2 cup salsa across the flautas in a ribbon, then top with the crema and the radishes. Serve at once, accompanied with more salsa, crema, and guacamole if desired.