Chicken Flautas/Taquitos
Ingredients
For the shredded chicken:
- 2 pounds boneless, skinless chicken breasts or thighs
- 1/2 medium yellow onion
- 1 medium tomato, sliced
- 2 cloves garlic
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
For the flautas:
- 16 El Cielo white corn tortillas
- Toothpicks
- Vegetable oil, for frying
- Shredded lettuce
- Crema
- Sliced avocado
Instructions:
Make the shredded chicken:
- Place everything in a large pot. Place all the shredded chicken ingredients in a large pot.
- Cover with water. Add enough water to completely cover the chicken by 1 inch.
- Simmer until cooked through, about 20 minutes. Bring to a boil over medium-high heat. Reduce the heat and simmer until the chicken is fully cooked, about 20 minutes.
- Shred the chicken. Transfer the chicken to a cutting board. Shred with 2 forks and set aside.
Make the flautas:
- Prepare a baking sheet. Heat the oven to 200ºF. Line a baking sheet with paper towels.
- Warm the tortillas in the microwave to make pliable, 10 to 15 seconds.
- Fill the tortillas. Spoon 1 tablespoon of the shredded chicken onto a tortilla. Roll the tortilla up over the filling tightly, then secure with a toothpick so that the filling does not fall out during frying. Place on a plate and repeat with the remaining tortillas.
- Heat the oil. Add enough oil to a Dutch oven so that it comes up about 2 inches. Heat over medium-high heat until 375ºF.
- Fry the flautas. Using tongs and working in batches of 4, carefully slide the flautas into the oil and fry until golden-brown and crispy, flipping halfway through, 2 to 4 minutes total.
- Drain the flautas. Transfer the flautas to the baking sheet and place in the oven until all the flautas have been fried.
- Top it off with sour cream and salsa. Serve.
