Mexican cuisine · Dough, Pasta & Rice

Flautas de Pollo

Corn tortillas tightly rolled around a chicken filling, fried until crisp and topped with crema, cheese and salsa.

Ingredients · for 4 servings

• 500 g chicken breast fillets
• 12 corn tortillas
• 1 white onion
• 2 garlic cloves
• 1 tsp oregano
• 200 ml Mexican crema (or sour cream)
• 100 g queso fresco (or feta)
• 1/2 romaine lettuce
• 200 ml salsa
• 600 ml oil for frying
• Salt, pepper

Instructions

1. Gently poach the chicken breast fillets with the halved onion, garlic and salt in water for 18 min., then remove and shred finely with two forks.
2. Season the chicken with oregano, salt and pepper, and mix with 2 tbsp of the salsa to keep the filling moist.
3. Soften the corn tortillas one at a time in a hot pan for 20 sec. per side — cold tortillas crack when rolled.
4. Place 2 tbsp of filling along one edge, roll the tortilla up tightly, and secure with a toothpick.
5. Heat the frying oil to 180°C (355°F) and fry the rolls seam-side down for 3–4 min., turning, until crisp all over; drain on paper towels.
6. Remove the toothpicks and serve the flautas immediately, topped with finely shredded romaine, the remaining salsa, crema, crumbled queso fresco and rings of the remaining onion.