Chicken Flautas Recipe

Prepare shredded chicken

If not already cooked, poach or roast chicken breasts/thighs (about 1–1.5 lb raw) until internal temp reaches 165°F (74°C). Let cool and shred with two forks. Measure 3 cups shredded.

In a medium bowl, combine shredded chicken, crumbled queso fresco (1 cup), finely chopped onion, minced garlic, chopped cilantro (1/4 cup), lime juice (1 tbsp), salt (1 tsp), black pepper (1/2 tsp) and ground cumin (1/2 tsp). Mix until evenly distributed. Taste and adjust salt or lime as needed.

In another bowl, mash the ripe avocados until mostly smooth but slightly chunky. Fold in diced tomato, red onion, chopped cilantro (2 tbsp), lime juice (1 tbsp), salt (1/2 tsp) and black pepper (1/4 tsp). Cover and refrigerate until ready to serve.

Toast the dried chile de árbol lightly in a dry skillet over medium heat for 20–30 seconds per side until aromatic but not burnt. Remove and set aside.

In the same skillet, char the roma tomato and garlic clove until blackened in spots (about 4–6 minutes), turning as needed.

Place toasted chiles, charred tomato, charred garlic, white vinegar (1 tbsp), salt (1/2 tsp) and 1/2 cup water in a blender. Purée until smooth. Taste and adjust salt or vinegar. If you prefer thinner salsa, add up to 1/4 cup more water. Keep warm or room temperature for serving.

For chile oil: heat 1/2 cup vegetable oil in a small saucepan over medium heat until shimmering (do not smoke). Remove from heat and stir in 1 tsp crushed chile de árbol flakes. Let steep 5 minutes, then strain into a small jar. Reserve oil for drizzling.

Soften tortillas to prevent cracking: warm a stack of corn tortillas wrapped in a damp towel in a microwave for 20–30 seconds or lightly brush each tortilla with neutral oil and warm in a skillet 10–15 seconds per side until pliable.

Working one at a time, place about 1/4 cup of the chicken filling along the short edge of a tortilla and roll tightly into a cigar shape. Secure with a toothpick if needed. Repeat with remaining tortillas and filling (should make 12 flautas).

Heat 2 cups vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Fry flautas in batches, seam side down first, turning as needed, until golden brown and crisp, about 2–3 minutes per side. Do not overcrowd. Use a slotted spoon to transfer to a paper towel–lined tray to drain. Remove toothpicks.

Thin the Mexican crema (3/4 cup) with 2 tbsp milk or water to a pourable consistency; taste and add a pinch of salt if desired.

To serve, arrange 3–4 crispy flautas per plate. Spoon or pipe guacamole alongside. Drizzle crema across the flautas, sprinkle extra crumbled queso fresco (1/4 cup) and cilantro leaves. Spoon chile de árbol salsa on the plate and finish with a light drizzle of chile oil for heat and sheen.

Serve immediately while hot and crispy. Provide lime wedges if desired.