Tray Of Flautas (shredded Chicken) Recipe
Make Tray Of Flautas (shredded Chicken) Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken Filling
Assembly
Frying & Finishing
Garnish & Serve
Method
Chicken Filling
- 1
Sauté aromatics
Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Add the halved onion (cut-side down) and smashed garlic; cook, stirring occasionally, until the onion begins to soften and become translucent, about 3–4 minutes.
- 2
Add spices and chicken
Stir in 1 teaspoon ground cumin and 1 teaspoon chili powder and cook 30 seconds to bloom the spices. Nestle the 3 chicken breasts into the pan and pour in 2 cups chicken broth so the chicken is mostly covered. Add 1 bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- 3
Simmer until cooked
Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer until internal temperature reaches 165°F (74°C), about 18–22 minutes depending on thickness. If you prefer, you can simmer 20–25 minutes to ensure fully cooked.
- 4
Shred the chicken
Remove the chicken to a cutting board and let rest 5 minutes. Using two forks or your hands, shred the meat into bite-sized strands. Discard the bay leaf. Reserve the cooking liquid.
- 5
Concentrate flavor
Return the saucepan (with the cooking liquid) to medium-high heat and reduce by about one-third (3–5 minutes) to concentrate flavor. Taste and adjust seasoning if needed. Stir the shredded chicken back into the reduced liquid along with 1/4 cup chopped cilantro and 1/2 cup shredded cheese; toss until evenly moistened and combined. Remove from heat and let the filling cool for 10 minutes — warm but not piping hot makes rolling easier.
Assembly
- 6
Warm the tortillas
Warm tortillas so they are pliable and less likely to crack. You can stack them wrapped in a damp kitchen towel and microwave 30–45 seconds, or briefly warm each 15–20 seconds per side in a dry skillet over medium heat. Keep them covered until ready to fill.
- 7
Fill and roll
Lay a warm tortilla flat. Place about 2 to 3 tablespoons of the shredded chicken filling in a line across the lower third of the tortilla and sprinkle a little of the remaining shredded cheese on top. Roll the tortilla tightly away from you into a cigar shape so the seam is on the bottom. If desired, insert a toothpick through the seam to hold it while frying. Repeat with all tortillas (should make about 12 flautas).
Frying & Finishing
- 8
- 9
Fry until crisp
Working in batches (do not overcrowd), gently place flautas seam-side down into the hot oil. Fry 1.5–2.5 minutes per side, turning as needed, until deeply golden brown and crisp. Use tongs to keep them rolled tight while frying. Total fry time is about 3–5 minutes per flauta depending on pan and heat.
- 10
Drain and season
Transfer fried flautas to a paper towel–lined baking sheet to drain. Sprinkle with a little coarse salt while hot. Remove toothpicks before serving.
Garnish & Serve
- 11
Plate and garnish
Arrange flautas on a tray or platter. Top with shredded lettuce, dollops or a drizzle of Mexican crema (or sour cream), spoonfuls of salsa roja or pico de gallo, and a sprinkle of crumbled cotija and chopped cilantro.
- 12
Finish and serve
Serve immediately with lime wedges for squeezing. Offer extra salsa and crema at the table. Flautas are best eaten hot and crisp.