Buffalo Chicken Flautas Recipe

Cook the Chicken

In a large pot, add the organic chicken tinga and cook over medium heat until fully cooked, about 10-15 minutes. Shred the chicken using two forks and set aside.

Sauté Onions and Tomato

In the same pot, add a little oil if needed and sauté the chopped onion until translucent, about 5 minutes. Add the chopped tomato and cook for another 3 minutes.

Combine Ingredients

Add the shredded chicken and buffalo sauce to the sautéed onions and tomatoes. Stir well to combine and let it simmer for about 5 minutes to heat through.

Prepare Tortillas

Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.

Fill Tortillas

Place a few tablespoons of the chicken filling in the center of each tortilla. Roll tightly and secure with a toothpick if necessary.

Fry Flautas

In a large frying pan, heat the oil over medium-high heat. Once hot, carefully place the rolled flautas into the oil, seam side down. Fry until golden brown and crispy, about 3-4 minutes per side.

Drain and Serve

Remove the flautas from the oil and drain on paper towels. Serve hot with crema on the side for dipping.