Name: Badfins Food + Brews Chicken Flautas Ranchero Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 cups cooked shredded chicken (pulled); 8 count large flour tortillas; 2 cups shredded cheddar-jack cheese; 1 cups vegetable oil (for frying); 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp kosher salt; 0.5 tsp black pepper; 1 cups canned black beans, drained and rinsed; 0.25 cups onion, finely chopped; 1 tsp garlic, minced; 1 tsp olive oil; 0.5 tsp cumin; 1 tbs lime juice; 0.25 tsp salt; 1 tbs cilantro, chopped (optional); 0.75 cups fresh flat-leaf parsley, packed; 0.25 cups fresh cilantro, packed; 1 tbs fresh oregano (or 1 tsp dried); 2 count garlic cloves; 1 tbs red wine vinegar; 4 tbs olive oil; 0.25 tsp red pepper flakes; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 tbs lime juice (optional); 1 count tomato (or 1 cup crushed tomatoes); 0.25 cups small onion, chopped; 0.5 count jalapeño, seeded and chopped; 1 count garlic clove

Method

Flautas

Prepare chicken filling

In a medium bowl combine the shredded chicken, ground cumin, smoked paprika, kosher salt, and black pepper. Toss to evenly coat. Taste and adjust seasoning.

Assemble flautas

Lay a flour tortilla flat. Place about 3 tablespoons (roughly 1/4 cup) of the seasoned shredded chicken in a line along one edge of the tortilla. Sprinkle about 2 tablespoons of shredded cheddar-jack cheese over the chicken. Fold the sides slightly over the filling (optional) and roll tightly away from you into a cigar shape. Repeat with remaining tortillas, chicken, and cheese. Keep assembled flautas covered with a damp towel to prevent drying while you work.

Fry flautas

In a heavy skillet or sauté pan, pour enough vegetable oil to reach about 1/4 inch depth (about 1 cup for a 10-inch pan). Heat over medium-high until oil registers 350°F (175°C) or a small piece of tortilla sizzles on contact. Fry flautas seam-side down first in batches (do not overcrowd) for 2–3 minutes per side, turning with tongs, until golden brown and crisp. Transfer to a paper towel-lined baking sheet. Sprinkle lightly with salt while hot. Keep warm in a 200°F (95°C) oven if making in batches.

Black Beans

Heat 1 teaspoon olive oil in a small skillet over medium heat. Add the chopped onion and cook 2–3 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant. Add the drained black beans, cumin, and lime juice. Cook, stirring, 3–4 minutes until beans are heated through and slightly broken up with the back of a spoon for a chunky texture. Season with salt and stir in chopped cilantro if using. Keep warm until serving.

Chimichurri

In a food processor or by hand: combine parsley, cilantro, oregano, garlic cloves, red wine vinegar, olive oil, red pepper flakes, salt, black pepper, and optional lime juice. Pulse or mince until herbs are finely chopped but sauce retains texture. Taste and adjust salt, acidity, or oil. Transfer to a bowl and let sit at room temperature for at least 10 minutes to meld flavors.

Ranchero Sauce

If using a fresh tomato: roughly chop tomato. In a blender or food processor combine the tomato (or crushed tomatoes), chopped onion, jalapeño, garlic, cumin, chili powder, salt, pepper, and 1–2 tablespoons water. Blend until mostly smooth. If using canned crushed tomato, combine with the aromatics in a small saucepan. Heat 1 teaspoon olive oil in a small saucepan over medium heat. Add the blended sauce and simmer for 6–8 minutes until slightly thickened and bright. Taste and adjust seasoning. Keep warm.

To Serve

Spoon a small bed of warm black beans onto each plate. Place 2 flautas on top of the beans (for 8 flautas, plan 4 servings of 2 each). Drizzle or spoon ranchero sauce over the flautas or serve on the side. Spoon chimichurri over the flautas in a thin ribbon or serve on the side for dipping. Garnish with extra cilantro, lime wedges, and a dollop of sour cream or crema if desired.

Serve immediately while flautas are crisp. Leftover flautas can be reheated in a 375°F (190°C) oven for 8–10 minutes to re-crisp.