My favorite flauta recipe, from a Mexican cookbook by Jane Milton. The addition of cheese inside makes them very tasty! I serve these with crema (or sour creme) and homemade salsa. Cook time is for total endeavor, but doesn't include chicken prep as I often use pre-cooked or leftover chicken.
- Ready In:
- 2 boneless skinless chicken breasts
- 1 onion
- 2 garlic cloves
- 1 tablespoon vegetable oil
- 3 1⁄2 ounces queso fresco, crumbled (or sub. feta cheese)
- 12 corn tortillas
- oil (for frying)
- salt and pepper (to season)
- Bring saucepan of water and chicken to boil.
- Reduce heat to simmer for 15-20 minutes, until chicken is cooked.
- Remove from pan.
- After chicken has cooled, shred with 2 forks and set aside.
- Chop onion and mince garlic.
- Add onion and garlic to heated oil and sauté on low heat until onion is soft, but not browned.
- Mix in chicken and season with salt and pepper.
- Remove from heat and add in cheese.
- Mix well.
- Soften tortillas in microwave for 30 sec.
- Heat frying oil until small piece of tortilla floats and bubbles.
- Place chicken mixture in each tortilla, roll up tightly and secure with toothpick.
- I recommend putting tortilla in oil immediately, as they tend to crack and come apart if left sitting.
- Turn flautas frequently, cooking 2-3 minutes or until golden.
- Drain on paper towels and serve with creme and salsa, if desired.
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This is a great recipe, and I've made it twice now. The first time, I just used the cheese we already had (a four-cheese Mexican blend from Costco), and added one tsp of cumin (which I had seen in many other recipes when I was researching)--they were awesome, and this is a great recipe. Note that the corn tortillas I used are about 6" in diameter, so I ended up with 24 flautas (I cooked six at a time in the oil, for about 1.5 minutes per side). My second modification was to add a third garlic clove, and adjust the seasoning, so I used 1 tsp salt, 1 tsp cumin and 1/2 tsp black pepper, and I added the spices to the onions and garlic as they were softening in the pan, as this made it easier to mix the spices . . . then they were evenly distributed when I mixed in the shredded chicken, and later, the cheese. Yesterday, we only had crumbled Feta on hand, so I used that, and we liked the way they turned out. This recipe is definitely a keeper, and is in our recipe book for good! Thank you for sharing! P.S. While the oil was still hot, I cut the remaining corn tortillas into quarters, added a dozen at a time to the hot oil for one minute per side, tossed on a cooling rack and salted (mixture salt, pepper and lime zest) immediately while hot and oily, then transferred to paper towels. You can't beat homemade chips with fresh guacamole or salsa!
I took full advantage of the mention of leftovers for filling. I used some Mexican shredded beef that was in the freezer which was the only filling I used. I heated 1/4" oil in the saucepan and followed the directions. The whole recipe is written around the technique, which in my opinion, is the best I've found yet. Bravo.
I love chicken flautas, but do make them a bit differently. I actually do not use any garlic or onions; instead, I cook the chicken in a pan with sazon seasoning (Goya product found in any grocery store - mexican food section) to give it a little kick. I then mix together the chicken with a jar of picante sauce (I prefer medium. They have mild as well but it is excellent) and then put mixture on tortilla. I also use monterrey jack cheese or a nacho cheese blend, which tastes just fine. Do not use cheddar though, as it gives it a weird taste. Either way, these are my favorite mexican food, and I have been told the way I make them even tastes better than the ones they sell at a popular mexican restaurant in my area...