Eric and I just realized that we’ve been giving Charlotte way too much fluoride. For like a year. We’re supposed to give her a drop…not a dropper full. Parents of the Year Award right here. (I swear there are no instructions on the bottle. The pharmacist just happened to mention it this time.) I wasn’t too worried about it until I looked up “fluoride overdose” and the first hit’s list of symptoms said, “Abdominal pain…abnormal taste…heart attacks…” No big deal, right? You can use this as evidence in court if Charlotte drops dead anytime soon.
Don’t you love it when you deep fry food and then get to smell it in your hair the rest of the day? I just love smelling like a taco truck. Let’s be honest, it’s pretty much always worth dealing with a cloud of oil floating in your vicinity when the perks include doughnuts or churros or these Chicken Flautas. I made these for Eric’s birthday last week. And again yesterday. Because sometimes one batch of deep fried deliciousness isn’t enough for one week. Eric used to live in Mexico and got to eat food like this every day. He was so happy I made this I thought he was going to cry into his pico de gallo. Eat these! Then go work out!!
Chicken Flautas (Taquitos)Serves 3-4 adjust servings
- 1 tablespoon vegetable oil
- 1 onion
- 2 garlic cloves
- 3 cups chicken, cooked and shredded (I used a rotisserie)
- 4 ounces queso fresco cheese or feta, crumbled
- 12 corn tortillas
- oil, for frying (enough to get 1 inch in your pan)
- salt and pepper
For the Pico de Gallo
- 3 tomatoes, chopped
- half of a small onion, finely chopped
- 1-2 jalapenos, seeded and finely chopped
- chopped cilantro to taste
- juice of half a lime
- salt to taste
Other Topping Ideas
- additional queso fresco
- sour cream
- Start by making the Pico de Gallo. In a medium bowl combine the tomatoes, onion, jalapenos, and cilantro. Add the lime juice, then salt to taste. Set aside.
- Now for the filling: Chop the onion finely and crush and mince the garlic. Heat the tablespoon of oil in a skillet until it starts to shimmer. Add the onion and sauté for about 5 minutes or until translucent. Add the garlic and cook for 30 seconds or until fragrant. Add the shredded chicken and salt and pepper to taste. When the chicken is warm, remove from heat and stir in the queso fresco.
- Soften the tortillas 3 or 4 at a time on a plate covered in plastic wrap in the microwave. Start with 15-30 seconds. You want them to be pliable enough that they don't crack when rolled. Take one tortilla at a time (keep the rest covered!) and place a large spoonful of the chicken filling down the center. Roll tightly to make a neat cylinder and secure with a toothpick. (Stick the toothpick in directly adjacent to the flauta, then poke it back out.) Immediately cover the roll with plastic wrap to prevent the tortilla from drying out and splitting. Fill and roll the remaining tortillas.
- Pour oil into a high-sided pan to a depth of 1 inch. Heat on medium or medium low until a small cube of bread, when added to the oil, rises to the surface and bubbles at the edges before turning golden. Add the flautas a few at a time and fry for 2-3 minutes until golden, turning with tongs as necessary. Drain on paper towels, then serve at once.
by The Food Charlatan
Source: The Complete Mexican, South American, and Caribbean Cookbook, by Jane Milton, Jenni Fleetwood, and Marina Filippelli