Chicken Flautas (Taquitos)

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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.

IMG_3209Don’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. IMG_3208I 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.  IMG_3203 Eat these! Then go work out!!

Chicken Flautas (Taquitos)

Yield: Serves 3-4

Ingredients

  • 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
  • avocado
  • guacamole
  • sour cream

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
http://thefoodcharlatan.com/2013/05/03/chicken-flautas-taquitos/

Source: The Complete Mexican, South American, and Caribbean Cookbook, by Jane Milton, Jenni Fleetwood, and Marina Filippelli

Comments

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Comments

  1. Laura says

    Actually there is a difference. Taquitos are with corn tortillas and Flautas are with flour. But that’s the only difference. I want to eat these right now. Sigh. But my salad for lunch today was awesome so I don’t need delicious cheese, meat, and tortillas, all deep fried. Wait, what?

    • says

      Whaaaaaat? Dang look at me and my lame info on Mexican food. The Mexican cookbook that I made these from call them flautas, and call for corn tortillas. Well whatever. Flour or corn, these are still going to be amazing.

      • Ana says

        Hi Karen! Your flautas turned out great! :D I love the pictures, too!

        I agree with you and your cookbook that these are indeed flautas.

        Calling these tacos flautas vs taquitos is regional. My family is from northern Mexico and we always call tacos flautas when they are rolled and fried, and only ever made them from corn tortillas. I’ve also never used the term taquitos to specify a kind of taco, as it is a diminutive of the word and said inconsequentially, as one might use the word burger for hamburger.

        I never had a fried taco made with flour tortillas until I had them from frozen. :)

  2. Janice says

    Good to know that my use of flour tortillas won’t be frowned on when I make this delicious-looking dish! The real question is, what time zone is your website in? The times of the comments above seem wildly off… (It’s 3:15 PDT now)

  3. Cammie says

    I’ve never thought about making taquitos or flautas at home. When I worked at the University there was an authentic Mexican restaurant very close that served these as the Wednesday special and I made sure I only went there on Wednesdays for lunch hour. I made these tonight and I smell like a taquito but they were perfect, with guacamole and your pico they were just like the restaurant! Thanks very much for another great recipe.

    • says

      I’m so glad you liked them Cammie! They are so worth the shower right? :) I’m seriously jealous of your taquito Wednesday restaurant. I so wish I had a taco truck on my block! I would turn into a Karen-balloon, but I would be so happy!! :)

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