Tuesday, February 2, 2010

Flautas (Rolled Tacos)

Flautas are basically rolled tacos but are extremely popular here in the southwest. They can be made from a variety of fillings: chicken (like the ones I made), beef, chile con queso, beans. People get creative when devising fillings for tacos, enchiladas, burritos or gorditas.


Our favorite is a filling made with shredded chicken that has been simmering in salsa roja (red salsa). It’s a very simple border dish yet a favorite with a lot of people. Should have made more. Bob took the left-over’s in his lunch today. I’m still trying to get the hang of cooking for two; not too much, not too little.

Serve with rice and a simple salad. Have guacamole and sour cream as a garnish for the flautas and you won’t want to go out for dinner.

It feels like I’m becoming leery of eating out. Not only are the prices outrageous, but it’s also hard to trust foods served outside of your own ever watchful eye as it is being prepared. Home cooking rocks. You can trust that it will taste exactly how you want it and you don’t have to pay someone to mess it up. You can do that for free at home and then enjoy a laugh out of it.

Anyway, enjoy the flauta recipe. Try out the filling or come up with a new one of your own.

Chicken Flautas

4 large chicken breasts
½ cup of your favorite salsa
½ cup finely minced onion
1 dozen corn tortillas
Vegetable oil (for frying)
Garnish: guacamole, sour cream, lettuce, diced tomato, salsa (optional)

Cook the chicken breast in water over the stove for about an hour to an hour and a half. Season with salt, garlic and pepper. Allow the chicken to cool and then shred the meat.

Strain and save the chicken broth for another dish.

Mix the shredded chicken with salsa and onions. Set aside in a bowl.

Warm corn tortillas to make them pliable. Do this either one at a time in the microwave (15 seconds) or wrap in aluminum foil and warm up the dozen in a 300 degree oven for about 15 minutes.

Place 1 to 2 tablespoons of chicken mixture down the center of the warm tortilla and roll up tightly. Secure with a toothpick to keep it from unrolling.

Heat an inch of oil in a large skillet. When hot, fry 6 flautas at a time. Try not to crowd them. When golden brown on the bottom, turn them over. Remove from oil and place on paper towel lined cookie sheet to drain of the oil and then place the cookie sheet in oven to keep warm. Repeat with the remaining 6 prepared flautas.

Serve with rice (I made some Rice Pilaf) a simple salad, guacamole and sour cream. Bob had a beer and I had my customary glass of ice water. Then it was time to clean the kitchen!

Easy Guacamole
Mash 2 – 3 ripe avocados. Add 1/4 cup minced onion, 1 large tomato seeded and diced small, a little lime juice (from half a lime), 1 small stemmed, seeded and diced jalapeño and season with salt and pepper. Taste test to make sure you like the flavor.

Here's another Rolled Tacos recipe you might enjoy.  The recipe was provided by Nolan Richardson, one cool dude!

10 comments:

Chef E said...

Oh yum girl, now my chili seems so meager to this larger photo of your dish!

I am following you now so I get your feed each week!

I made these for my son last month, out of chuck roast he cooked, they were yummy, and he loves his guac!

5 Star Foodie said...

These flautas sound excellent, I would so love to have some right now!

ARLENE said...

Oh, I love flautas! I'd rather have them than enchiladas or tacos or burritos. It must be because they're fried and I love fried food. Sadly, my digestive tract does not. In my next life, Teresa, I will eat flautas and pb&j all I want! Another great recipe, querida.

bonnie said...

We love flautas, they are a favmily favo- the girls love the crunchy texture!!

sweetlife

Cinnamon-Girl♥ said...

I've never made flautas! For the life of me I don't know why. They are mouth-watering delicious looking!

Ramya Vijaykumar said...

Wow wow wow I am all drooling did you say you are gonna send some for me??? Oh am so happy!!! ;)

Ivy said...

My children love tacos and fajitas and they are easy to make, especially when you have leftover chicken.

Foodycat said...

They look so tasty! I know what you mean about eating out - I enjoy it, but I need to know that a) I can't do better at home and b) it's going to be worth the money!

Dawn said...

seriously I've never heard of flautas! wow. well, I must make them of course. that's what I love most of food blogging is finding new dishes, new meanings, etc..

SJerZGirl said...

I'm sad to notice that you've stopped blogging, but I hope you'll answer my question. I've often contended that there is no real difference between flautas and taquitos, but am wondering if there really is. Is one made with flour tortillas while the other uses corn or is it the filling that changes the name or are they interchangeable since they are pretty much identical?