Description
Flautas de Pollo, also known as chicken flautas, are crispy rolled tortillas filled with seasoned shredded chicken. This traditional Mexican dish is fried to perfection, offering a delightful combination of crunchy tortillas and juicy, flavorful chicken. Flautas are incredibly versatile and can be served as an appetizer, snack, or main course, paired with a variety of toppings and dips like salsa, guacamole, and sour cream. This recipe provides step-by-step instructions for both frying and baking methods, allowing you to choose between a classic or healthier option.
Ingredients
Scale
For the Chicken Filling:
- 3 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika (optional)
- Salt and pepper to taste
- 1 cup chicken broth or water
- ½ cup shredded cheddar or Monterey Jack cheese (optional)
For the Flautas:
- 12 flour tortillas (or corn tortillas for a gluten-free option)
- Vegetable oil for frying (or olive oil for brushing if baking)
To Serve:
- Salsa verde
- Guacamole
- Sour cream
- Fresh cilantro
- Sliced radishes
- Lime wedges
Instructions
Step 1: Prepare the Chicken Filling
- Heat olive oil in a large skillet over medium heat. Add the chopped onions and sauté for 5 minutes until soft and translucent.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in cumin, chili powder, smoked paprika (if using), salt, and pepper. Mix well to combine.
- Add the chicken breasts and pour in the chicken broth. Bring the mixture to a simmer, cover the pan, and cook for 20-25 minutes until the chicken is fully cooked and tender.
- Remove the chicken from the skillet and shred it using two forks. Return the shredded chicken to the pan and mix it with the remaining broth and seasonings until the liquid is absorbed.
- (Optional) Stir in the shredded cheese to create a creamy, cheesy filling.
Step 2: Roll the Flautas
- Lay one tortilla flat on a clean surface. Place 2-3 tablespoons of the chicken filling near one edge of the tortilla.
- Tightly roll the tortilla around the filling, making sure it stays secure. Use a toothpick if necessary to hold the roll together.
- Repeat this process with the remaining tortillas and filling.
Step 3: Fry the Flautas (Classic Method)
- Heat about 1 inch of vegetable oil in a large frying pan over medium-high heat. The oil should reach 350°F (175°C).
- Carefully place the rolled tortillas, seam-side down, in the hot oil. Fry them in batches for 2-3 minutes on each side or until they are golden brown and crispy.
- Use tongs to flip the flautas and ensure even frying.
- Remove the fried flautas and place them on a plate lined with paper towels to drain excess oil.
Step 4: Bake the Flautas (Healthier Option)
- Preheat your oven to 425°F (220°C).
- Place the rolled tortillas on a baking sheet lined with parchment paper.
- Lightly brush the flautas with olive oil to help them crisp up during baking.
- Bake for 12-15 minutes, turning them halfway through to ensure even browning, until the tortillas are golden and crispy.
Step 5: Serve
- Serve the flautas hot with salsa verde, guacamole, and sour cream on the side.
- Garnish with fresh cilantro, sliced radishes, and lime wedges for a burst of flavor and color.
- Optionally, drizzle with extra salsa or chipotle sauce for added spice.
Notes
- Tortilla Choice: Corn tortillas will result in a slightly crunchier texture, while flour tortillas give a lighter, crispier finish. Use gluten-free tortillas if needed.
- Filling Variations: Feel free to substitute the chicken filling with beef, pork, or a vegetarian alternative such as black beans or sautéed vegetables.
- Make-Ahead: You can prepare the flautas ahead of time, roll them, and freeze them before frying or baking. Fry them directly from the freezer, adding a few extra minutes to the cooking time.
- Toppings: For an extra flavor boost, drizzle your flautas with crema or hot sauce.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Snack, Main Course
- Cuisine: Mexican
Nutrition
- Calories: 350 kcal
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg