Flautas De Pollo Recipe
Dos (2) Crispy Rolled Tacos Filled with Shredded Chicken Tinga, Served with Salsa Verde and Salsa Guajillo.
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Ingredients
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For the Chicken Tinga
For the Flautas
For the Salsas
Method
For the Chicken Tinga
- 1
Cook the Chicken
In a large pot, add the chicken breasts, cover with water, and bring to a boil. Reduce heat and simmer for about 20 minutes until cooked through. Remove the chicken, let it cool, then shred it.
- 2
- 3
Prepare the Sauce
To the skillet, add the shredded chicken, tomato sauce, chipotle peppers, cumin, salt, and black pepper. Stir well and cook for an additional 10 minutes until heated through and flavors combine.
For the Flautas
- 4
Assemble the Flautas
Take a corn tortilla, place a generous amount of the chicken tinga mixture in the center, and roll tightly. Repeat with remaining tortillas.
- 5
Fry the Flautas
In a large skillet, heat vegetable oil over medium heat. Once hot, carefully add the rolled flautas, seam side down. Fry until golden and crispy, about 3-4 minutes per side. Drain on paper towels.
For the Salsas
- 6
Make the Salsa Verde
Boil the tomatillos and serrano peppers for about 10 minutes until softened. Blend with chopped green onion, salt, and lime juice until smooth.
- 7
Make the Salsa Guajillo
Soak the dried guajillo peppers in hot water for about 15 minutes. Blend with garlic, salt, and a little water until smooth.
