Chicken flautas are actually quite easy to make. They take a little time to make but are not hard. These chicken flautas are made with chipotle peppers that add a nice smoky flavor to them. If you do not like spicy food you can omit the chipotles.
Chipotles are smoked jalapeño peppers that are canned in a tomato sauce called adobo. They add a beautiful spicy and smoky flavor to foods. They are packed with their seeds so they can be quite hot. The amount of chipotles that you choose to use will depend on how much heat you like to eat.
Flautas are made with flour tortillas as opposed to taquitos that are made with corn tortillas. The tortillas I use are the small one for soft tacos. They will crisp nicely for you.
One recommendation when you are deep frying food is that the oil be very, very hot. It should be between 350 and 375 degrees. Because of this you have to make sure you are using an oil that has a very high smoking point. Peanut and vegetable oil are the best. Do not use olive oil.
The way I test my oil is by heating it and adding a small piece of bread to the pan. If it sizzles and cooks immediately it is ready. If you cook food in oil that is not ready it will boil in the oil, be greasy and soggy. On the other hand, if the oil is hot enough the flautas will brown very quickly, will be crisp and will not be greasy.
Here is what you need for these delicious chipotle chicken flautas:
Makes 36 flautas
2 whole skinless, boneless chicken breasts
1 TBS olive oil
1 medium white or brown onion
4 garlic cloves – minced
2 chipotles in adobo – chopped
1 TBS ground cumin
1 TBS dried oregano
4 Roma tomatoes or medium tomatoes peeled and chopped
1 TBS chopped cilantro
36 small flour tortillas
Oil for frying
Mashed avocado, Sour cream, Mexican Salsa for toppings
Cut the breast into thin slices and then cube them into small cubes.
Heat the olive oil and add the onion. Cook the onion for 5 to 6 minutes until onions are translucent and soft. Add the chipotles and garlic. Cook for a couple of minutes until you can smell the garlic. Add the cumin and cook for a couple of minutes. Mix. Add the cubed chicken, tomatoes, oregano and cilantro. Add salt and pepper to taste. Mix well and cook until chicken is cooked through and the tomatoes start rendering some juice. Turn off the heat and set aside.
Heat the tortillas by wrapping them in foil and placing them in the oven. They don’t have to be hot just warm enough to make them pliable.
Place a tortilla on a board and add a spoonful of chicken in the middle. Roll the tortilla tightly (but do not break them) and secure the end with a toothpick. Press in the ends to seal them so that the chicken does not fall out.
Heat enough oil in a deep skillet or pan until it is very hot. The way I test it is by adding a little piece of bread. If it sizzles and fried immediately your oil is ready. Add the flautas without crowding the pan and fry them until they are browned – about 3 minutes. Remove them onto a paper towel lined plate.
Serve your flautas with avocado, sour cream and Mexican salsa. Enjoy!
2 flautas no toppings – CALORIES 379.96; FAT 9.89 grs (sat 1.34; mono 4.06; poly 2.32); PROTEIN 15.87 grs ; FIBER 0.55 grs; CARBS 57.39 grs; CHOLESTEROL 16.78 mg; IRON 4.93 mg; SODIUM 951.97 mg; CALCIUM 302.66 mg