Chicken Flautas

A FLAUTA IS A FLUTE, and these addictive little tacos are so named because they resemble the musical instrument. They're easy, affordable, and delicious, and there isn't a Mexican mom out there who doesn't put these on the table at least once a week. For even more ease, substitute shredded rotisserie chicken for the chicken breast in this recipe. The fun part is putting all the toppings on the table and letting everyone build his or her own flautas. Get the kiddies to add enough fresh salsa and lettuce, and you've got a balanced meal!

Reprinted with permission from Mexican Made Easy by Marcela Valladolid, Clarkson Potter copyright (c) 2011
View

Photo: Chicken Flautas

TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
 
YIELD: Serves 2
LEVEL: --

ingredients

  • 1 large skin-on, bone-in chicken breast half (about
  • 8 ounces)
  • 2 tablespoons olive oil
  • Salt and freshly ground pepper
  • Vegetable oil
GRILLED CORN PICO DE GALLO:
  • 1 ear of corn
  • 1 1/2 pounds ripe tomatoes, seeded and chopped
  • 3/4 cup chopped onion
  • 1/2 cup chopped fresh cilantro
  • 3 tablespoons fresh lime juice
  • 2 serrano chiles, stemmed, seeded, and minced
  • Salt and freshly ground black pepper
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Preheat the oven to 350 degrees F.

Put the chicken breast on a baking sheet, skin side up. Brush with the olive oil and sprinkle generously with salt and pepper. Bake for 25 minutes or until cooked through. Cool slightly. Remove and discard the skin and bones. Shred the chicken with your hands.

In a shallow medium skillet, heat enough vegetable oil to come halfway up the sides of the pan. Lay out the tortillas on a work surface. Put about 2 tablespoons of shredded chicken down the center of each tortilla. Roll up each tortilla like a cigar and secure with a toothpick. Working in batches, fry the flautas in the oil, turning once, until golden brown on all sides, about 4 minutes. Transfer to paper towels to drain.

Place 3 flautas on each plate. Drizzle with crema and top with shredded iceberg lettuce, the queso fresco, and the pico de gallo.

Heat a dry grill pan over medium-high heat. Grill the corn, turning occasionally, until darkened in spots, about 10 minutes. Set aside until it is cool enough to handle.

Using a sharp knife, carefully cut the kernels off the cobs and add them to a medium bowl. Mix in the tomatoes, onion, cilantro, lime juice, and serrano. Season with salt and pepper. Cover and chill for at least 30 minutes, until flavors blend. (The salsa can be made up to 4 hours ahead.)

Yiled: 3 cups

Reprinted with permission from Mexican Made Easy by Marcela Valladolid, Clarkson Potter copyright (c) 2011

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Carnival Eats

Get Cooking Channel on your TV.