Chicken Flautas
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For the chicken:
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Make the shredded chicken:
In a large pot boil chicken with kosher salt. Shred once cooked and cooled. – set aside
In a blender – mix tomato, garlic, canned chipotle peppers, ¼ cup of water, black pepper a pinch of salt and sugar.
In a skillet sauté sliced onions using the Cilantro & Onion Olive Oil until translucent, then add your shredded chicken and the tomato chipotle sauce. Cook until juices are absorbed into the chicken.
Make the flautas:
Warm the tortillas. If using the microwave, stack the tortillas on a plate and cover with damp towel. Microwave until pliable, 10 to 15 seconds.
Spoon 1 tablespoon of the shredded chicken onto a tortilla. Roll the tortilla up over the filling tightly, then secure with a toothpick so that the filling does not fall out during frying. Place on a plate and repeat with the remaining tortillas.
Add enough Chipotle infused Olive Oil to a Dutch oven so that it comes up about 2 inches.
Using tongs, carefully slide the flautas into the oil and fry until golden-brown and crispy, flipping halfway through, 2 to 4 minutes total.
Transfer the flautas to the baking sheet and place in the oven until all flautas have been fried.
Serve warm with shredded lettuce, crema, and avocado slices.
Enjoy!
In a large pot boil chicken with kosher salt. Shred once cooked and cooled. – set aside
In a blender – mix tomato, garlic, canned chipotle peppers, ¼ cup of water, black pepper a pinch of salt and sugar.
In a skillet sauté sliced onions using the Cilantro & Onion Olive Oil until translucent, then add your shredded chicken and the tomato chipotle sauce. Cook until juices are absorbed into the chicken.
Make the flautas:
Warm the tortillas. If using the microwave, stack the tortillas on a plate and cover with damp towel. Microwave until pliable, 10 to 15 seconds.
Spoon 1 tablespoon of the shredded chicken onto a tortilla. Roll the tortilla up over the filling tightly, then secure with a toothpick so that the filling does not fall out during frying. Place on a plate and repeat with the remaining tortillas.
Add enough Chipotle infused Olive Oil to a Dutch oven so that it comes up about 2 inches.
Using tongs, carefully slide the flautas into the oil and fry until golden-brown and crispy, flipping halfway through, 2 to 4 minutes total.
Transfer the flautas to the baking sheet and place in the oven until all flautas have been fried.
Serve warm with shredded lettuce, crema, and avocado slices.
Enjoy!