These might be the best flautas you've ever had... 5 simple steps, and the end result is these delicious crispy flautas with a tangy avocado salsa topped with crema and Cotija. Heaven on a plate!! Lunch, dinner, appetizer, snack... You name it. Use Sonora Tortillas, they make the dish exceptional.
https://mexicanfoodjournal.com/chicken-taquitos-with-avocado-salsa/
Add all of the salsa ingredients to your blender and blend until smooth.
If the salsa is too thick add water 1 tablespoon at a time until you get the consistency that you want.
Add 1 teaspoon salt and adjust to taste.
Put your chicken breasts in a pan.
Add just enough water to cover the chicken.
Add a teaspoon of salt to the water.
Turn the heat to high and bring the water to a boil.
As soon as the water boils, reduce the heat to a simmer and cook until the chicken is just cooked through. About 15 minutes.
Allow the chicken to cool to the touch.
Cut the chicken into 1" pieces and then shred with your fingers.
Spoon 1 tablespoon of shredded chicken onto a tortilla.
Roll the tortilla tightly.
Use a toothpick to keep the tortilla from unrolling.
Add the 2 cups of cooking oil to a large frying pan.
Preheat the oil to hot.
When the oil is hot add 4 to 6 flautas to the pan. Do not crowd them.
Turn once during cooking.
Cook the flautas until they are crispy and golden.
Remove the flautas and place them on a plate covered with paper to drain the grease.
Repeat until all of the flautas cooked.
Place four cooked flautas on a plate.
Spread a teaspoon of cream on each one.
Spread a tablespoon of avocado salsa on each one.
Sprinkle with shredded queso fresco and serve.
Ingredients
Directions
Add all of the salsa ingredients to your blender and blend until smooth.
If the salsa is too thick add water 1 tablespoon at a time until you get the consistency that you want.
Add 1 teaspoon salt and adjust to taste.
Put your chicken breasts in a pan.
Add just enough water to cover the chicken.
Add a teaspoon of salt to the water.
Turn the heat to high and bring the water to a boil.
As soon as the water boils, reduce the heat to a simmer and cook until the chicken is just cooked through. About 15 minutes.
Allow the chicken to cool to the touch.
Cut the chicken into 1" pieces and then shred with your fingers.
Spoon 1 tablespoon of shredded chicken onto a tortilla.
Roll the tortilla tightly.
Use a toothpick to keep the tortilla from unrolling.
Add the 2 cups of cooking oil to a large frying pan.
Preheat the oil to hot.
When the oil is hot add 4 to 6 flautas to the pan. Do not crowd them.
Turn once during cooking.
Cook the flautas until they are crispy and golden.
Remove the flautas and place them on a plate covered with paper to drain the grease.
Repeat until all of the flautas cooked.
Place four cooked flautas on a plate.
Spread a teaspoon of cream on each one.
Spread a tablespoon of avocado salsa on each one.
Sprinkle with shredded queso fresco and serve.
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