If your idea of flautas is those little, frozen, pre-made,
rock hard rolled up, taquitos they sell at the “Shopper’s Club”… then you’re in
for a real treat. A fresh homemade
flauta is crunchy, juicy and sooo delicious. This is where I use left over chicken or turkey.
Corn oil for frying
2 dozen 6-inch corn tortillas
1 pound cooked chicken, shredded
1/2 white onion, chopped
2 tablespoons chopped cilantro
1/2 cup shredded potatoes (I use frozen hash-brown potatoes,
thawed)
Heat the oil in a large, deep skillet to 375 degrees. Dip
each tortilla in the oil for a few seconds, but not until crisp. Set the
tortillas on a plate covered with a dish towel.
Mix the meat, onion, cilantro, and potato together. (The
potato causes the mixture to bind.) Place about 3 tablespoons of the mixture in
the center of each tortilla and roll up. Use a toothpick to hold the flauta
closed. Deep-fry the flautas, 2 or 3 at a time, until golden brown. Remove from
oil and drain on paper towels. Salt and top with Mexican crema, Queso, lettuce and Salsa de
Tomatillo y Aguacate or what ever you like.
Serves 10
Salsa de Tomatillo y Aguacate
Avocado Tomatillo salsa
This easy salsa is a must for flautas. It’s also fantastic with chips or
Mexican breakfast.
6 tomatillos, husked and rinsed well
1/2 white onion, chopped
1/2 bunch cilantro, chopped
1 clove garlic, minced
1 serrano chile, stem removed
2 tablespoons water
1 teaspoon salt
1 ripe Haas avocado, peeled and cubed
Place tomatillos, onion, cilantro, garlic, chile, water, and
salt in a blender; purée until smooth. Add avocado and purée until smooth. Add
more water if needed. salsa should
be a little thicker than tomato sauce.
Makes 3 cups
