Chicken Flautas

Tight tortillas fried until the crust is golden and brittle. Inside, the shredded poultry remains juicy, highlighted by the smoky notes of paprika.

• Prep time: 25 min
• Cook time: 35 min
• Difficulty: Medium
• Calories: 984
• Protein: 42 g
• Carbs: 98 g
• Fat: 45 g

Ingredients

• 500 g White chicken ( whole )
• 8 piece Soft tortilla (for filling), made from corn ( fresh )
• 1 piece Yellow onion ( halved )
• 2 piece Garlic ( crushed )
• 1 tsp Cumin ground
• 1 tsp Smoked paprika
• 1 piece Hot chili pepper ( finely chopped )
• 750 ml Sunflower oil ( for frying )
• 100 ml Cream ( thick )
• 60 g Fresh cheese ( crumbled )
• 1 piece Citrus aurantiifolia (Christm.) Swingle. ( in wedges )
• 0.5 piece Fresh cilantro ( chopped )
• 8 piece Corn tortilla ( soft )

Instructions

1. Poaching the poultry

   Place the chicken in a pot of water with the yellow onion cut in half and the crushed garlic. Bring to a simmer. The meat is cooked when it pulls apart easily with a fork.

2. Shredding and seasoning

   Remove the chicken, drain it, and shred it into fine filaments. Mix with cumin, smoked paprika, and finely chopped chili. The filling should be homogeneous and fragrant.

3. Rolling the flautas

   Place a line of filling on the edge of a corn tortilla. Roll very tightly to form a compact cigar. If the tortilla is too stiff, steam it for 5 seconds to soften it.

4. Frying

   Heat the sunflower oil in a skillet. Place the flautas seam-side down. Fry until the skin is golden and sounds hollow under the spatula.

5. Finishing and plating

   Drain on paper towels. Generously top with cream and sprinkle with crumbled fresh cheese. Add chopped cilantro and a squeeze of lime juice for acidity.

Chef's tips

• Hold the flautas with a wooden toothpick during frying if they start to unroll.
• The oil is at the right temperature when a piece of bread browns in 30 seconds.

Storage

Eat immediately to maintain crunchiness. The filling alone can be kept refrigerated for 48 hours.