Flautitias De Pollo Recipe
crispy rolled taquitos, shredded chicken, potato hash, crema, queso fresco, morita-serrano salsa
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Ingredients
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Taquitos
Potato Hash
Crema
Morita-Serrano Salsa
Toppings
Method
Taquitos
- 1
Prepare the Filling
In a bowl, mix the shredded chicken with salt and pepper. Set aside.
- 2
Prepare Tortillas
Heat the corn tortillas in a skillet over medium heat until soft, about 30 seconds per side.
- 3
Assemble Taquitos
Place about 2 tablespoons of the chicken filling on one end of each tortilla, roll tightly, and secure with a toothpick if necessary.
- 4
Fry Taquitos
In a deep skillet, heat the oil over medium-high heat. Once hot, fry the taquitos in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
Potato Hash
- 5
Prepare Potatoes
Peel and dice the potatoes into small cubes. Rinse and dry.
- 6
Cook Vegetables
In a large skillet, heat 2 tablespoons of oil over medium heat. Add diced onion and bell pepper, sauté until softened, about 5 minutes.
- 7
Crema
- 8
Mix Crema
In a small bowl, mix together the sour cream, lime juice, and salt to taste. Set aside.
Morita-Serrano Salsa
- 9
Prepare Chiles
Soak the dried morita chiles in hot water for 10 minutes to soften. Remove stems and seeds.
- 10
Blend Salsa
In a blender, combine the softened morita chiles, serrano peppers, garlic cloves, tomato, and salt to taste. Blend until smooth.
Assembly
- 11
Assemble Flautitias
On a serving plate, place a few taquitos, top with potato hash, drizzle with crema, and sprinkle with queso fresco and fresh cilantro.