Chicken Flautas
Ingredients
- 500 gWhite chicken (whole)
- 8 pcSoft tortilla (for filling), made from corn (fresh)
- 1 pcYellow onion (halved)
- 2 pcGarlic (crushed)
- 1 tspCumin ground
- 1 tspSmoked paprika
- 1 pcHot chili pepper (finely chopped)
- 750 mlSunflower oil (for frying)
- 100 mlCream (thick)
- 60 gFresh cheese (crumbled)
- 1 pcCitrus aurantiifolia (Christm.) Swingle. (in wedges)
- 0.5 pcFresh cilantro (chopped)
- 8 pcCorn tortilla (soft)
Method
Tight tortillas fried until the crust is golden and brittle. Inside, the shredded poultry remains juicy, highlighted by the smoky notes of paprika.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately to maintain crunchiness. The filling alone can be kept refrigerated for 48 hours.
