It Starts With a Flauta
Straight up, my favorite meal to kick back and eat is chicken flautas. There's just something irresistible about how simple and bursting with flavor this dish is! It's actually quite hard to gather the words to tell you how good they are, especially when writing about them—it's just fueling my own craving! So, let's effectively skip the intro and work our way straight into the good stuff. Stick tight and learn how to make this awesome and easy chicken flautas recipe!
Just keep in mind that one whole shredded chicken produces around 20-25 flautas.
- Leftover chicken (shredded)
- Corn tortillas
- Vegetable oil
For those of you who've kept a sharp eye on my recipes, you'll probably notice my first "slip up" here. No, I don't make my own corn tortillas. I know; shame on me! Making decent corn tortillas is a venture that I'm still working on and will share when I get there. In the meantime, hit up a Mexican market and get the best ones you can find.
In all aspects, I'm not sure if there's a recipe more simple than this. It was one of the first recipes I ever learned and will remain a staple for the rest of my life.
- Get out a tall-sided, non-stick pan and fill it with around a half-inch depth of vegetable oil. Set to medium/high heat.
- To make the corn tortillas pliable enough to wrap, dip them carefully in the oil for a few seconds on each side. Shake off the extra oil and stack on a plate. (I pinch one small end of the tortilla with my fingers and dip the rest. Be brave; be careful!)
- Line each tortilla with a healthy amount of shredded chicken.
- Wrap and place carefully seam-side down into the pan. Don't overcrowd the pan, but working with multiple flautas at a time will greatly speed things up.
- Each flauta will need to cook for 2-3 minutes per side or until the tortillas are golden brown.
- Using tongs, pick up and shake off any extra oil. Place onto a towel to further dry and cool.
- Repeat the process until all your flautas have been cooked. You'll most likely need to add more oil to the pan as you go along.
- Serve with guacamole, and enjoy.
These Beckon for Guacamole
Depending on where or who cooks these delicious treats, you may observe them served with a wide array of salsas, pico de gallo, and even sour cream, but the true dipping sauce of choice is guacamole! If you're eating flautas with me, you're going to be served guacamole and guacamole only. That's what I was taught, and I'm not budging on it! Here's my easy recipe:
- 2 avocados
- 1/2 onion (diced finely)
- 1/2 cup chopped grape tomatoes
- 1 clove garlic (minced)
- 1 teaspoon chili powder
- Squeeze of lime
- Scoop out avocados into a large bowl. Mash well with a fork until desired consistency is reached.
- Add in all the ingredients and enjoy.
Leftover Chicken? No Problem!
This recipe is by far the best way to put leftover chicken to use. They're more than easy to make and guaranteed to be fulfilling! Thanks for reading; I appreciate it greatly. Please be sure to leave me any comments, suggestions, or questions that you may have.