Flautas
- Cook Time: 20 mins
- Total Time: 20 minutes
- Yield: 4 1x
Ingredients
Scale
- 8 corn tortillas (might want a few extra in case of cracking)
- 1 boneless, skinless chicken breast
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon black pepper
- 1 cup frying oil (corn, canola, peanut)
Instructions
- Poach the chicken breast by putting in a saucepan with enough water to cover along with the salt. Cover. Bring to a boil, then turn off the heat and allow to stand covered, for 10-15 minutes (longer won’t hurt, either). Drain and cool.
- Shred the meat by hand and mix in the chili powder and black pepper.
- Soften the tortillas by microwaving or heating in a dry skillet. If they are not very fresh, you may need to sprinkle with a bit of water. Soft, warm, moist tortillas will roll up tight without cracking; hard, dry or cold tortillas will not.
- Place 1-2 tablespoons chicken onto the lower third of a tortilla and roll it up tightly around the filling. The tortillas should be soft and damp enough to stay rolled up, when laid seam-side down. If they pop open, stick a toothpick through the flautas.
- Heat the oil to about 350ºF in a large skillet (about 1/2 inch of oil).
- Place flautas in the oil seam-side down and fry 2 minutes. Turn and fry another 2 minutes.
- Drain and serve with guacamole, salsa, sour cream, or cheese on top.
Find it online: https://hilahcooking.com/flautas/