Description
This is my favorite mexican dish. I have been searching for a recipe for years but all fell short.
Then one saturday morning i saw this on cooking for real with sunny anderson.
It's just pure heaven
it got it's name because of it's long thin shape. Flauta is spanish for flute
Ingredients
- Vegetable Oil
- Butter
- Red Onion
- Jalapeno
- Garlic Clove
- Ground Cumin
- Cayenne Pepper
- Rotisserie-cooked Chicken
- Salsa
- Cilantro Leaf
- Shredded Cheddar Cheese
- Lime, Juice Of
- Salt
- Flour Tortilla
- Iceberg Lettuce
- Avocado
- Sour Cream
- Fresh Lime Juice
Instructions
- Fill a large pot with enough oil to reach 2 inches up the side of the pan
- Heat over medium heat until a deep-frying thermometer inserted in the oil reads 375 degrees f
- To make the flautas: in a pan over medium heat melt butter and saute onions and jalapenos until tender, about 5 minutes
- Add garlic, cumin, and cayenne pepper and cook until fragrant, another 2 minutes
- Add chicken and salsa
- Stir to combine
- Remove from heat and stir in cilantro, cheese and lime juice
- Let cool slightly
- Preheat oven to 200 degrees f
- Working with 4 tortillas at a time, spread a heaping spoonful along the middle of each tortilla
- Roll tortilla tightly around the filling and secure with a toothpick
- Using tongs, hold each flauta in hot oil until firm, then release to continue cooking
- Cook until golden brown, about 2 minutes, then remove to a paper towel-lined plate and immediately season with salt
- Keep flautas warm in the oven on a sheet tray while assembling and cooking the remaining tortillas
- To make the avocado cream: in a serving bowl, mash avocado, sour cream and lime juice until smooth
- Season with salt, to taste
- To serve, arrange flautas on a platter of shredded lettuce and serve with avocado cream on the side