Chicken Flautas
Submitted by BKHOWIE
Crispy fried chicken flautas stuffed with a savory filling of seasoned chicken, green chilies, raisins, cumin, and coriander. Rolled tight in flour tortillas and fried golden, served with cool sour cream.
YIELD
12 servingsPREP
20 minCOOK
10 minREADY
40 minThere’s something deeply satisfying about biting into a flauta that shatters on contact.
These start with a saucy, cumin-and-coriander-spiced chicken filling that gets a surprise hit of sweetness from plump raisins and mild green chilies.
Roll it tight in softened flour tortillas, then fry them seam-side down until they’re shatteringly crisp all the way around.
A dunk in cold sour cream and you’re in business.
Makes a dozen, so they’re built for feeding a crowd or stashing leftovers.
Chef Tips
- Soften the tortillas just right: A few seconds per side in hot oil makes them pliable. Go too long and they’ll crack when you try to roll.
- Seam side down first: This seals the flauta shut so the filling stays put during frying.
- Keep the filling thick: The cornstarch slurry should make it hold together, not run. If it’s too loose, it’ll leak out during rolling.
- Drain well: A quick rest on paper towels keeps them crispy instead of greasy.
Ingredients
Directions
Set tortillas aside to partially thaw.
In large skillet, heat oil; sauté onion and garlic for one minute.
Add chicken, chicken broth, chilies, raisins and seasonings.
Dissolve cornstarch in water; add gradually to skillet and cook until thick and bubbly.
Remove from heat.
Heat ⅛ inch oil in another skillet over medium heat until hot.
Separate tortillas and sauté, one at a time, a few seconds on each side, until limp.
(Do not cook too long or they will become crisp and impossible to roll).
Drain on paper toweling.
Fill each tortilla with about 2 heaping tablespoons of chicken mixture across center, keeping filling 1inch from edges.
Roll tortilla around filling.
Place two or three flautas, seam side down, in hot oil.
Saute, turning on all sides, until crisp, about 30 seconds.
Drain on paper toweling; keep warm while frying the rest.
Serve with sour cream as a dip.
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