Delicious Chicken Flautas Recipe
Photo source: Grandmother's Kitchen
A very yummy recipe.
4 cups cooked and shredded chicken or 4 cupscooked pork or 4 cups cooked beef
1 (28 ounce) cans whole tomatoes or 3 -4 large Tomatoes, coarsely chopped
1 small onion, coarsely chopped
2 garlic cloves
1 chicken bouillon cube
2 canned chipotle chiles in adobo or 1 -2 fresh jalapeno
shredded iceberg lettuce
sliced raw onion
crumbled Mexican queso fresco or feta cheese
To make the sauce: Add tomatoes, onion, garlic, salt, bullion cube, and chiles to a blender; blend until smooth
In a sauce pan heat 1-2 teaspoons of vegetable oil over medium heat
Add sauce and simmer about 5-10 minutes
Reserve 1/4 cup of sauce for filling
To make filling: Mix shredded meat and reserved sauce together will
Heat vegetable oil for frying in a deep fryer or tall saucepan to 350-375 degreesF
To make taquitos: Wrap 12 of the tortillas in a kitchen towel and put in microwave for 2 minutes. Keep tortillas wrapped in towel while making taquitos so they don t dry out
Place one tortilla on the counter in front of you and add shredded meat mixture in a line across the tortilla on the side closest to you, but not all the way on the edge (about 2-3 tablespoons of mixture). Begin to roll tortilla around mixture, rolling away from you. Pierce with a toothpick through the center of taquito to keep from unrolling.
Add each taquito to oil as you go or they will dry out and crack.
Do not crowd oil too much. Cook about 6-7 at a time.
Feel taquitos with tongs as they cook. When they are hard, remove and drain on paper towels (about 5 minutes). Line a large bowl with paper towels and drain all of the taquitos vertically so that all of the excess oil can drain out
When those 12 tortillas are done, heat up the remaining 12 in the same towel and repeat
When all of the taquitos are finished, put as many as you want per serving on a plate; top with sauce
Add shredded lettuce and sliced onion.
Top that with a few spoonfuls of sour cream
Sprinkle with queso fresco