Fried Chicken Flautas Food

FLAUTAS DE POLLO (CHICKEN FLAUTAS)

Steps:

• Add the Canola oil to a large skillet over medium-high heat, and wait for the oil to reach between 350°-375°. In the meantime, assemble the flautas.
• Mix the shredded chicken and cheese in a large bowl together and set aside until ready to use.
• Wrap a stack of 3-5 flour tortillas at a time in damp paper towel and place on a microwavable -safe plate. Microwave for 30 seconds to 1 minute intervals, just until the tortillas are soft and pliable.
• Add about 2 tablespoons of filling to each tortillas and roll tightly. Once you have 3-4 flautas assembled, begin adding them to the oil one at a time.
• Gently add the flautas to the hot oil seam-side down, and using a pair of tongs, hold it in place for about 15 seconds. Fry for 30-45 seconds on each side, or until the flauta is golden in color. Set aside on a plate lined with paper towels, and repeat with remaining flautas.
• Serve with desired topping and enjoy!

FRIED CHICKEN FLAUTAS RECIPE

Steps:

• Prepare the chicken filling: Heat the olive oil in a skillet over medium heat. Once heated, add in the onion, jalapeño peppers, salt, chili powder, and cumin. Sauté for a few minutes until softened. Stir in the shredded chicken, salsa, and lime juice. Remove from heat.
• Prepare the tortillas: Warm the tortillas by wrapping the stack of them in damp paper towels and microwaving for a minute.
• Prepare the flautas: Place about 2 tablespoons each of chicken filling and a sprinkling of cheese in the middle of each tortilla. Roll the tortillas up tightly and place them seam side down on a plate.
• Fry: Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat. Place 4 flautas in the pan, seam side down, and fry for about 1-2 minutes. Then, flip the flautas and fry for another 1-2 minutes until golden brown. Add the remaining vegetable oil to the pan as needed and repeat this process with the remaining flautas.
• Serve: Serve the flautas with your favorite toppings such as lettuce, cilantro, salsa, and sour cream.

CHICKEN FLAUTAS

Steps:

• Place chicken in saucepan and add water.
• Bring to boil, reduce heat and simmer about 20-25 minutes or until chicken is tender.
• Cool and use fork to pull chicken apart into long, thin shreds.
• In a bowl, stir together shredded chicken, cheese, chili peppers and cumin.
• For each flauta, spoon in 1/4 cup of chicken mixture down center of tortilla.
• Roll up tortilla tightly and secure with a toothpick.
• In a skillet, heat about 1/4 cup of oil and fry 3-4 rolled up tortillas about 3-4 minutes, turning until crisp and golden brown.
• Drain on paper towel.
• Serve with favorite toppings, salsa, sour cream and guacamole.

CHICKEN FLAUTAS

Steps:

• Scoop the avocado flesh into a blender. Add the sour cream and the juice of 1/2 lime and pulse until smooth. Season with salt.
• Squeeze the remaining 1/2 lime over the radishes in a small bowl and sprinkle with 1/4 teaspoon salt. Toss the chicken with 3/4 cup salsa in a medium bowl.
• Heat 3/4 inch of vegetable oil in a Dutch oven or large skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F.
• Meanwhile, wrap the tortillas in paper towels and microwave until soft, about 45 seconds. Spoon the chicken mixture down the middle of the tortillas. Fold in the ends and roll up like a burrito; secure with toothpicks.
• Working in batches, fry the flautas in the oil, turning as needed, until golden brown, 2 to 3 minutes. Remove with tongs; drain on paper towels and remove the toothpicks. Serve with the avocado cream, radishes, cilantro, lime wedges and the remaining 3/4 cup salsa.

CHICKEN FLAUTAS

Steps:

• In a pot, cover chicken with water. Add onion, jalapenos, and one teaspoon of salt and bring to a boil and simmer until tender, about 1 hour. Remove meat from pot and cool. Pull chicken apart into small pieces. Chicken should be continuously pulled apart until string-like consistency. In a deep pan, heat the oil to about 375 to 400 degrees F. Dip corn tortillas into hot oil for 1/2 a second or until tortilla is soft. Lay the shredded chicken in the middle of the corn tortillas. Add enough meat to make sure you taste the flavor of the meat and the corn tortilla. Roll the tortilla up and put toothpick through the middle of the flauta to hold in place. Once rolled, deep fry each flauta in the oil already heated (used to soften the corn tortillas) until corn tortillas turn to a golden brown or to your preference. Allow cooling off time. Remove toothpicks and serve 6 flautas on a plate with salsa or guacamole.

CHICKEN FLAUTAS

Steps:

• Bring saucepan of water and chicken to boil.
• Reduce heat to simmer for 15-20 minutes, until chicken is cooked.
• Remove from pan.
• After chicken has cooled, shred with 2 forks and set aside.
• Chop onion and mince garlic.
• Add onion and garlic to heated oil and sauté on low heat until onion is soft, but not browned.
• Mix in chicken and season with salt and pepper.
• Remove from heat and add in cheese.
• Mix well.
• Soften tortillas in microwave for 30 sec.
• Heat frying oil until small piece of tortilla floats and bubbles.
• Place chicken mixture in each tortilla, roll up tightly and secure with toothpick.
• I recommend putting tortilla in oil immediately, as they tend to crack and come apart if left sitting.
• Turn flautas frequently, cooking 2-3 minutes or until golden.
• Drain on paper towels and serve with creme and salsa, if desired.

FLAUTAS

Steps:

• In a nonstick frying, pan cook meat until no pink remains.
• Drain excess fat and add pepper, onion, and garlic cook until veggies are tender.
• Stir in oregano, cumin, salt, cinnamon, and cloves.
• Cover and cook over low heat for 3 minutes stirring occasionally.
• Remove from heat and set aside.
• Heat a nonstick pan at a medium-low heat.
• For each flauta: warm a tortilla on each side in the pan (until it bends readily, not to brown it).
• Spread 2 tablespoons of the meat filling across the center of the tortilla (all the way to the edges).
• Roll up so that the filling is in the middle and secure with a wooden toothpick.
• In a medium to large saucepan, heat 2 to 3 inches of oil to med-high heat.
• Fry 3 or 4 flautas at a time (don't overcrowd) about 3 minutes or until crisp and golden.
• Turn as required to brown them evenly all over.
• Use tongs to lift the flautas from oil and tip to allow excess fat to drain out of each end.
• Drain on paper towels and keep warm in a 300F oven while frying remaining flautas.
• Remove toothpicks and serve with salsa and sour cream.

CHICKEN FLAUTAS WITH CHUNKY GUACAMOLE

Steps:

• FLAUTAS: In a bowl, combine all flauta ingredients (excluding tortillas and oil). Allow to rest about 15 minutes to marry flavors.
• Place about 2 tablespoons of chicken mixture in center of flour tortilla, and roll-up like a cigar. Secure with a toothpick.
• Continue with remaining tortillas. Keep flautas covered with a damp paper towel to prevent drying out.
• Heat enough oil in skillet to come almost halfway up sides of flautas (about 1/4 inch depth).
• Quickly fry flautas on all sides until lightly golden brown. This happens very quickly, so don't walk away.
• Drain on paper towels and serve with Chunky Guacamole.
• CHUNKY GUACAMOLE: Dice avocados into chunks and place in a medium bowl.
• Add remaining guacamole ingredients, and gently toss to combine.
• Season to taste with salt and pepper. Serve immediately.

CRISPY FLAUTAS

Steps:

• Heat 1 teaspoon vegetable oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high and stir in the chicken breast. Cook and stir until the chicken breast is no longer pink in the center, about 10 minutes. Shred the chicken using two forks. Stir in the taco seasoning and water. Simmer until the liquid has evaporated, stirring occasionally, about 10 minutes. Stir in the Cheddar cheese, then remove from heat, and set aside.
• Lightly brush each corn tortilla will a layer of salsa. Spread about 2 tablespoons of the chicken mixture in a line along the bottom edge of the tortilla. Tightly roll the tortilla into a cylinder, and secure the ends with one or two toothpicks. Repeat with remaining tortillas.
• Heat 2 cups vegetable oil in a large skillet to 375 degrees F (190 degrees C).
• Fry the flautas in the preheated oil, no more than 4 at a time, until golden and crisp, about 4 minutes. Drain the flautas on a paper towel-lined plate. Discard toothpicks and top finished flautas with remaining salsa.

OVEN FRIED FLAUTAS

Steps:

• Heat oven to 400 degrees.
• Place ground beef, onion, and garlic in a large skillet that has been sprayed with cooking spray and brown over medium-high heat.
• Using a spatula crumble beef into small pieces as it cooks.
• Add the chili powder, oregano, paprika, cumin, pepper, Worcestershire sauce and chile sauce to the pan and mix well.
• Wrap 6 of the corn tortillas at a time in a damp kitchen towel and warm briefly in the microwave- just enough to soften.
• For each flauta, spray both sides of 2 tortillas with cooking spray.
• Lay the tortillas down so they overlap by 4 inches.
• Spoon 1/4 cup or so of filling down the side of the paired tortillas and roll up tightly, the beef mixture should be in the center.
• Place on a heavy cookie sheet.
• Repeat with the others.
• Bake flautas, at 400 degrees until the tortillas are crisp, about 15 minutes.
• Serve with salsa, sour cream and guacamole.