Flautas De Pollo Recipe
three crispy taquitos filled with tinga de pollo made with Mary's free-range chicken, shredded organic iceberg, crema, queso fresco, with salsa fresca and guacamole
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Ingredients
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For the Tinga de Pollo
For Assembling the Flautas
Method
Preparing the Tinga de Pollo
- 1
Cook the Chicken
In a large pot, add the chicken and enough water to cover. Bring to a boil, reduce heat, and simmer for 20-25 minutes until fully cooked. Remove chicken and shred once cooled.
- 2
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add sliced onion and minced garlic, cooking until softened, about 5 minutes.
- 3
Add Flavorings
Stir in the chopped chipotle peppers, diced tomatoes, chicken broth, shredded chicken, salt, and black pepper. Simmer for 15-20 minutes until the mixture thickens and flavors meld.
Assembling and Frying the Flautas
- 4
Prepare the Tortillas
Heat the corn tortillas in a dry skillet for about 30 seconds on each side until pliable. Keep them warm by wrapping in a clean cloth.
- 5
Fill the Tortillas
Place 2-3 tablespoons of the tinga mixture in the center of each tortilla. Roll tightly and secure with a toothpick if necessary.
- 6
Fry the Flautas
In a deep skillet, heat vegetable oil to 350°F (175°C). Fry the flautas in batches until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
- 7
Serve the Flautas
Serve the crispy flautas topped with shredded iceberg lettuce, a drizzle of crema, crumbled queso fresco, salsa fresca, and guacamole on the side.
