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Chicken Flautas




Source of Recipe


John Raven


Recipe Introduction


Chicken flautas are served with rice and beans. Flautas is Spanish for flutes. You can also use beef or black beans as fillings for flautas.


List of Ingredients




12 Corn Tortillas
2 C Tomatillo Sauce
Grated cheddar cheese
2 cup cooked, shredded chicken
Cooking Oil for frying
Shredded lettuce
Crema* or Sour cream
Guacamole


Recipe



Combine the chicken (or other meat) to the Tomatillo Sauce, heat, and keep warm.

Heat a cast iron skillet or griddle to medium-hot. Lay a tortilla on the hot surface for a few seconds, then turn and heat the other side. This will make the tortilla pliable enough to roll in a tight flute. The fresher the tortilla, the better. Spread 1 heaping tablespoon of the chicken/tomatillo sauce mixture along one side of the tortilla, and roll the tortilla into a flute -- as tightly as possible without tearing the tortilla. Lay the tortilla flute flap down, and continue filling and wrapping the rest of the tortillas.

Heat about a half-inch of cooking oil in the skillet. The oil should be hot enough to make a few drops of water sizzle when sprinkled into it. Carefully lay the flautas in the hot grease, flap side down, and cook until they begin to crisp and turn golden. Better flautas are on the softer side, not crispy. You need turn them only once.

Makes four servings of three flautas each. Garnish with crema or sour cream. As a side, serve Mexican Red Rice. On the plate include lettuce, chilled, ripe tomato wedges, and a scoop of guacamole.


NOTES: The best flautas are made with homemade tortillas because you can press them thinner than the store-bought ones.


*Crema I
This version is particularly good with spicy dishes.
1 C Whipping cream
2 T Cultured buttermilk (2% or 4%)
Gently stir together the whipping cream and buttermilk in a small non-reactive bowl. Loosely cover the bowl, and allow it to sit at room temperature between 8 and 24 hours until thickened and tangy. Stir well, cover and refrigerate. Crema will keep for at least one week. Makes just over 1 cup.
A word of caution: This is not the time to try out the vinegar/milk buttermilk substitution. If you don't have any buttermilk in the house, I'm afraid you're just going to have to make trip to the store.


Crema II
A bit more pourable, this version is excellent with fresh fruit, your favorite poundcake, and fruit pies and cobblers.

1 C Whipping cream
1 C Sour cream
Again, gently stir together the whipping cream and sour cream in a small non-reactive bowl. Cover the bowl, and allow it to sit at room temperature for 4 to 5 hours until thickened and tangy. Stir well, cover and refrigerate. Makes 2 cups.