Ingredients
- 2 1/2 pounds chicken
- 1/2 onion, chopped
- 1 1/2 jalapenos
- 1 tablespoon salt
- 1 to 2 cups vegetable oil
- 36 corn tortillas
Directions
In a pot, cover chicken with water. Add onion, jalapenos, and one teaspoon of salt and bring to a boil and simmer until tender, about 1 hour. Remove meat from pot and cool. Pull chicken apart into small pieces. Chicken should be continuously pulled apart until string-like consistency. In a deep pan, heat the oil to about 375 to 400 degrees F. Dip corn tortillas into hot oil for 1/2 a second or until tortilla is soft. Lay the shredded chicken in the middle of the corn tortillas. Add enough meat to make sure you taste the flavor of the meat and the corn tortilla. Roll the tortilla up and put toothpick through the middle of the flauta to hold in place. Once rolled, deep fry each flauta in the oil already heated (used to soften the corn tortillas) until corn tortillas turn to a golden brown or to your preference. Allow cooling off time. Remove toothpicks and serve 6 flautas on a plate with salsa or guacamole.
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By jose3206
ms.
on September 27, 2011
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Great recipe. i grew up in Laredo, Tx and these flautas are just like grammas. no need to reinvent the "flauta", fine just the way it is. as for the great debate of flour vs corn, taquito vs flauta...well, taquito, schmaquito. to those in the know, taquito simply means "small taco," has nothing to do with a fried rolled up corn tortilla. and, secondly, i would never, never, ever fry a flour tortilla. that borders on the edge of some type of federal offense. they're fine just the way they are. the guy who invented flour tortillas did a fine job of it, leave it alone. my only advice to those who enjoy Mexican dishes but did not grow up in the culture is for them to shut up about it already. all that is required of you is to sit back and stuff your faces until your belly button pops out!!!
By reidie
on April 17, 2011
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This recipe is almost exactly how I make mine and they are so delicious! The only question that I have is when I prepare my store-bought corn tortillas, I soften my corn tortillas in oil and then lay them out individually on paper bags (clean of course. Does anyone have any other suggestions as to how to lay the softened tortillas out before I roll them with the chicken. Please don't recommend paper towel. I really would like some feed back from only those who actually know how to prepare flautas. No offense to new flauta chefs.
By jreye132
on March 13, 2011
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Actually my family has always made flautas with corn tortillas. As far as the "taquito" word is concerned my abuelita always said it was the Americanized way saying flautas. Have never used flour tortillas just because it doesn't sound appetizing. We make our own maize tortillas, so the dish is always good. Flautas, not taquitos
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