Chicken Flautas are a Garcia Family favorite, courtesy of Papi.
As seen on Big Sky Kitchen Season 1, Episode 1 | Family Sunday Supper. Stream on Max and @discoveryplus! @StreamOnMax #MagnoliaNetwork.
Chicken Flautas
Chicken Flautas
Rated 3.7 stars by 56 users
Category
Dinner
Cuisine
Mexican
Servings
20 Flautas
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
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1 whole chicken breast, on the bone, with skin, split
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2 carrots, chopped
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1 celery stalk, chopped
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1 onion, cut into 8 pieces
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5 cloves garlic, smashed and peeled
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1/4 teaspoon dried Mexican oregano
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2 bay leaves
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4 cups water
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2 teaspoons kosher salt
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1 teaspoon black peppercorns
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3 tablespoons avocado oil
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1 small red onion, diced
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2 roma tomatoes, diced
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8 cloves garlic, peeled and sliced
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3/4 teaspoon dried oregano
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1 teaspoon ground cumin
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1/4 teaspoon freshly ground black pepper
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1/2 jalapeno, diced
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1 teaspoon kosher salt
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1 pound cooked and shredded chicken (See above)
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1/4 to 1/2 cup poaching liquid (See above)
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Juice of 1/2 a lime
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4 cups vegetable oil, for frying
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20 corn tortillas
For the Chicken
For the Flautas
Directions
In a medium saucepan combine the chicken, carrots, celery, onion, garlic, oregano and bay leaf. Cover with the water and season with salt. Place the pan over medium high heat and bring to a simmer. Reduce the heat the medium low to maintain a gentle simmer. Skim and discard any foam that may rise to the surface. Poach the chicken until the meat is cooked through, about 25 minutes. Remove the meat and allow to cool slightly. Shred the meat when cool enough to handle. Discard the bones and skin.
To the hot pan add the onion, tomato, garlic, dried oregano, cumin, black pepper and jalapeno. Season with the salt and cook, stirring often until the onions are soft and fragrant, about 2 minutes. Add the shredded chicken and poaching liquid. Cook, stirring constantly, until chicken absorbs the seasoning, and liquid is almost entirely reduced, about 2 to 3 minutes. Taste for seasoning and adjust as needed. Add the juice of half a lime to finish.
To assemble flautas, fill tortilla with 1/4 cup of filling. Wrap the tortilla around the stuffing and seal it with a toothpick. Continue with the remaining filling and tortillas. Test the oil by dipping the end of a flauta in the hot oil. It should sizzle and bubble steadily. Working in batches, cook the flautas until golden brown and crispy, about 4 minutes. Do not overcrowd the pan. Using tongs or a slotted spoon, remove the flautas from the oil and drain on a paper towel lined plate. Remove toothpicks before serving!