CHICKEN FLAUTAS
INGREDIENTS
Ingredients:
1 PACKAGE OF TORTILLAS AMARILLAS BUENA VISTA
1 pound cooked chicken breast, shredded
1 tablespoon vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
12 small corn tortillas
Vegetable oil, for frying
Lettuce and radish for garnish
Guacamole, salsa, sour cream, fresco or feta cheese, for toppings
HOW TO COOK
1. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion becomes translucent and the garlic is fragrant, about 2-3 minutes.
2. Add the shredded chicken to the skillet, along with the ground cumin, chili powder, salt, and black pepper. Stir well to combine and cook for another 3-4 minutes, allowing the flavors to meld together. Remove from heat and set aside.
3. Heat vegetable oil in a deep skillet or pot for frying. You'll need enough oil to cover the flautas completely. Heat the oil to about 350°F (175°C).
4. While the oil is heating, warm the corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving them for 30 seconds or by heating them in a dry skillet for about 10-15 seconds on each side until pliable.
5. Place a spoonful of the chicken mixture onto each tortilla and roll it up tightly, securing it with toothpicks if necessary.
6. Carefully place the rolled flautas in the hot oil, seam side down. Fry them in batches, turning occasionally, until they turn golden brown and crispy, which should take about 3-4 minutes.
7. Once the flautas are cooked, remove them from the oil and drain on a paper towel-lined plate to remove any excess oil.
HOW TO SERVE
Serve the chicken flautas over the sliced lettuce and radish with your choice of toppings, such as guacamole, salsa, sour cream, or any other desired accompaniments.
¡Provecho!
