Name: Chicken Flautas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 6 Corn Tortillas, soft and pliable; 250 g Chicken, cooked and shredded; ¼ Onion, finely chopped; 1 clove Garlic, minced; ½ tsp Ground Cumin, for seasoning; ½ tsp Dried Oregano, crumbled; ¾ tsp Salt, adjust to taste; ¼ tsp Black Peppercorns, freshly ground; ½ cup Neutral Oil, for shallow frying; 1 cup Lettuce, shredded; 3 tbsp Mexican Crema, for serving; ¼ cup Queso Fresco, crumbled; ⅓ cup Tomato Salsa, for serving

40 mintotal

Prep 20 min · Cook 20 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Method

Mix the shredded chicken with onion, garlic, cumin powder, oregano, salt, and black pepper.
Warm the corn tortillas briefly so they become flexible and do not crack while rolling.
Place chicken filling on each tortilla, roll tightly, and keep the seam side down.
Heat the measured oil in a pan and shallow fry the flautas in batches until golden and crisp on all sides.
Drain briefly, then serve with lettuce, Mexican crema, queso fresco, and tomato salsa.

How to tell it's done

The flautas should be crisp outside with a warm, moist chicken filling inside.

Getting it right

Tip

Keep the tortilla rolls seam-side down for the first minute of frying so they seal and do not open.

What to serve it with

Serve immediately while crisp, with salsa and crema on the side.

Common mistakes

The tortillas crack as you roll them.: Warm them properly first — a few seconds a side on a dry pan, or wrapped in a damp cloth in the microwave. A cold corn tortilla will split every time.
The flautas unroll in the oil.: Fry them seam side down first and do not crowd the pan. The seam sets in the first thirty seconds; after that they hold on their own.

Substitutions

Queso Fresco — Use a mild crumbly fresh cheese only if queso fresco is unavailable.

Storing and reheating

Fried flautas soften quickly and are best eaten straight away. Rolled, unfried flautas keep a day in the fridge or a month in the freezer, and fry from frozen with a couple of extra minutes. Keep the crema, cheese and salsa separate until serving.

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Ingredients