Taquitos (AKA flautas). You’ve probably seen them in large brightly colored boxes in the frozen food aisle of your neighborhood big-box store. If you’ve never had homemade flautas before, you’re in for a real treat. They are so simple and easy to make, yet absolutely delicious and dangerously addictive!
The trick is to buy good quality tortillas and to microwave them before you fill and fry them. Traditionally the would be par-cooked individually on a skillet, but this more modern approach allows you to prep a whole stack of tortillas in one go.
For a variation, substitute the shredded poached chicken with a dry-rubbed slow cooker beef (try a brisket!).
Chicken Taquitos (Flautas de pollo)
Classic chicken flautas. Pan-fried rolled tacos filled with shredded chicken and topped with sour cream, guacamole, and shredded lettuce.
- 2chicken breastsboneless, skinless
- 1/2onionroughly chopped
- 1carrotroughly chopped
- 1tspwhole black peppercorns
- 3tbskosher salt
- 1packagecorn tortillasMexican style
- 1/2cupcorn or canola oil
- 1tbskosher salt
- sour cream or Mexican style cream
- 1headiceberg lettuceshredded
Fill a medium pot halfway with hot water, place on the stove on medium-high heat
Add the onion and carrot
Salt the water (it should taste salty). Add a little at a time, then stir and give the salt time to incorporate before tasting and adding more
Add the chicken breasts. Simmer until the chicken is cooked through
When the chicken finished, removed from the liquid and set aside to cool, discard the cooking liquid
Cut the avocados in half lengthwise, remove the pits (use a chef's knife, carefully tap the knife into the pit and gently twist to remove the pit). Check out this useful video if you need help with the technique!
Scoop out the flesh of the avocado
Mash the avocado with a fork until it's mostly mashed but still a little lumpy
Add the juice of half of the lime, kosher salt to taste, and the chopped cilantro. Taste, and then adjust the seasoning
Using a large chef's knife, finely shred the iceberg lettuce
When to chicken is cooled, shred with a fork
Place a large stack of corn tortillas in a ziplock bag, seal, and microwave for 2 minutes
Lay one tortilla flat on the counter the fill with a small amount of shredded chicken. Carefully roll. Place in the hot skillet towards the outer edge of the pan, seam side down
Continue filling and rolling the taquitos and adding them to the pan. As you add each new taquito, it should push the previous taquito farther towards the center and then opposite edge of the pan. Use tongs to turn the taquitos to achieve an even, golden-brown color on all sides. Remove from pan at that point and place in a dish lined with paper towels
Serve hot with guacamole, sour cream, and shredded lettuce!
- Try with shredded beef or pork in place of chicken!
- Try using a metal cooking spoon to weigh down the flautas as they fry.