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Chicken Flauta Recipe

Name: Mariachis de Jaliscos Chicken Flauta Recipe
Cook time: 45 min
Total time: 45 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 8 oz boneless skinless chicken thighs or breasts, cooked; 1 cups vegetable oil (for frying); 1 tbs all-purpose flour; 1 tsp garlic powder; 0.5 tsp ground cumin; 0.75 tsp kosher salt; 0.25 tsp black pepper; 0.25 cups shredded cheddar or Monterey Jack cheese (optional); 1 tbs fresh cilantro, chopped (optional); 6 each corn tortillas; 1 each ripe avocado; 0.5 each roma tomato, seeded and diced; 2 tbs red onion, finely diced; 1 tbs lime juice (fresh); 1 tbs fresh cilantro, chopped; 0.5 each jalapeño, seeded and minced (optional); 0.25 tsp kosher salt; 0.125 tsp black pepper; 0.5 cups sour cream; 1 each lime wedge; 1 tbs cotija or queso fresco (crumbled, optional); 0.75 cups cooked Mexican rice (or steamed rice); 0.5 cups refried beans (warm)

Inspired by Mariachis de Jalisco

Time45m

Serves1

3 chicken flautas served with guacamole salad, sour cream, rice & refried beans.

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Ingredients

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Flautas (3 servings)

8 oz boneless skinless chicken thighs or breasts, cooked

1 cups vegetable oil (for frying)

1 tbs 00 bread flour

1 tsp Watkins garlic powder

1/2 tsp Ground cumin

3/4 tsp kosher salt

1/4 tsp black pepper

1/4 cups shredded cheddar or Monterey Jack cheese (optional)

1 tbs fresh cilantro, chopped (optional)

6 each corn tortillas

Guacamole salad

1 each ripe avocado

1/2 each roma tomato, seeded and diced

2 tbs red onion, finely diced

1 tbs lime juice (fresh)

1 tbs Fresh cilantro, chopped

1/2 each jalapeño, seeded and minced (optional)

1/4 tsp kosher salt

1/8 tsp black pepper

Sour cream & toppings

1/2 cups Sour cream

1 each lime wedge

1 tbs cotija or queso fresco (crumbled, optional)

Sides

3/4 cups cooked Mexican rice (or steamed rice)

1/2 cups refried beans (warm)

Method

Flautas (3 servings)

Prepare chicken

If using raw chicken, poach or roast until internal temperature reaches 165°F (74°C). Let rest, then shred with two forks. If using pre-cooked chicken, shred and proceed.

In a medium bowl, combine shredded chicken, all-purpose flour, garlic powder, ground cumin, 0.5 tsp kosher salt, black pepper, shredded cheese (if using), and chopped cilantro. Toss until distributed. The flour helps absorb moisture so flautas hold together.

Warm tortillas to make them pliable: wrap 6 corn tortillas in a clean kitchen towel and microwave for 30–45 seconds or heat briefly on a dry skillet, about 20–30 seconds per side.

Place about 2.5–3 oz (roughly 1/4 cup) of the chicken mixture lengthwise near one edge of each tortilla. Roll tightly to form flauta and place seam-side down on a plate. Repeat to make 3 flautas (use 2 tortillas per flauta or roll two tortillas for extra crispness if desired; quantities above assume 3 flautas total using 6 tortillas).

Heat 1 cup vegetable oil in a heavy skillet over medium-high heat to about 350°F (175°C). Carefully add flautas seam-side down, working in batches if necessary to avoid crowding. Fry, turning occasionally, until golden brown and crisp, about 2–3 minutes per side (total 4–6 minutes).

Use tongs to transfer flautas to a plate lined with paper towels to drain. Immediately season lightly with remaining 0.25 tsp kosher salt while hot.

Guacamole salad

Halve the avocado, remove pit, and scoop flesh into a medium bowl. Mash lightly with a fork, leaving some texture (or mash fully for smoother guacamole).

Add diced tomato, red onion, chopped cilantro, minced jalapeño (if using), lime juice, 0.25 tsp kosher salt, and 1/8 tsp black pepper. Gently fold to combine. Taste and adjust salt or lime as needed. Keep chilled until serving.

Sour cream & toppings

Spoon sour cream into a small bowl; if desired, stir in a squeeze of lime juice and a pinch of salt to thin and flavor. Serve with a lime wedge and sprinkle crumbled cotija or queso fresco on top if using.

Sides

Warm the cooked rice and refried beans. Rice can be reheated in a microwave covered for 1–2 minutes with a splash of water or briefly on the stove. Warm refried beans gently in a small saucepan over low heat, stirring occasionally.

Plating

Place 3 hot flautas on a plate. Add a scoop (about 1/4 cup) of guacamole salad next to them, a small serving (about 1/2 cup) of warmed refried beans, and 3/4 cup rice. Add a dollop of sour cream and a lime wedge. Sprinkle cilantro or cotija over flautas if desired. Serve immediately while flautas are crisp.