I don’t know about you but I absolutely LOVE flautas. They’re my go-to recipe when I can’t think of what to make for dinner that day. They’re super easy to make and even more scrumdiddlyumptious to chow down. They’re thought to have originated in the Mexican state of Sinaloa and are basically a crunchy rolled up tortilla stuffed with meat (shredded beef or chicken), topped with whatever your little heart pleases and served with a side of rice and beans, or simply on their own. Flautas means flutes in English, which is basically what they resemble once they’re fried…minus the keys (for all you band geeks).
Since I love making them I thought I’d share this simple recipe with you all!
- 2 lbs. of skinless boneless chicken breast
- Corn Tortillas (about 15-20)
- Vegetable Oil
- In a pot, boil the chicken with about a tablespoon of salt (this is just an estimation since Mexicans don’t really measure ingredients when cooking…at least my Momma and I don’t…and like all the aunts I have). I like to add half an onion to the water just to add more flavor to the chicken. Cook until chicken is obviously well cooked, no longer pink and rubbery (about an hour to an hour and a half). Nobody is trying to get salmonella, if you know what I mean.
- Once chicken is well cooked, take out of the pot and let rest for about 5 minutes. Once it’s cooled down a bit you can shred it with your fingers or with a fork. I like to add more salt if needed and pepper once it’s shredded.
- In a large skillet heat about a 1/2 an inch of vegetable oil (again just an estimation).
- Place the tortillas in the microwave and heat for about 30-40 seconds. You don’t want them to cook well because they’ll become too soft and break apart when stuffing and rolling them. They should be just a tad flexible.
- Lay the tortilla flat, on one edge place some of the shredded chicken on it and then roll it. Once the tortilla is completely rolled up place it very carefully in the searing hot oil. The trick to making sure it doesn’t open up when you place it in the oil, is to place the “flap” side down so that it’s the first thing that will fry and therefore stay closed.
- Once the side of the “flap” is fried turn the flautas so that all sides will fry.
- Remove from oil once they have obtained a medium golden color. Place them on a plate lined with paper napkin so the oil is absorbed, cover with aluminum foil until ready to serve…which should be asap.
- Sour cream
- Queso Fresco or Shredded Mexican Cheese
- Pico de gallo (diced tomatoes, onions, cilantro, and chile peppers, with salt and lime juice).
These are great for lunch or dinner! Hope you enjoy!