FLAUTAS
Renal-friendly version of these Mexican yums! These flautas can be made using shredded chicken instead of brisket. Posted for Zaar World Tour II
Provided by Cynna
Categories Lunch/Snacks
Time 30m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Heat shredded brisket in a skillet with salt, cumin and black/cayenne peppers.
- Make sure spices are well incorporated into the meat.
- Warm corn tortillas in 250 degree oven until soft.
- Place about 2 tablespoons of meat in a line down the middle of each tortilla.
- Roll up each tortilla tightly and secure with a toothpick.
- Fry flautas in hot shortening or oil, turning until all sides are crisp.
- Serve immediately with sour cream, shredded lettuce, and sliced tomato.
CHICKEN FLAUTAS
My favorite flauta recipe, from a Mexican cookbook by Jane Milton. The addition of cheese inside makes them very tasty! I serve these with crema (or sour creme) and homemade salsa. Cook time is for total endeavor, but doesn't include chicken prep as I often use pre-cooked or leftover chicken.
Provided by AmbyDawn
Categories Lunch/Snacks
Time 35m
Yield 12 flautas
Number Of Ingredients 8
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.
MEXICAN CHICKEN FLAUTAS
I got out this recipe out of the paper from a well known restaurant in our area. I made them tonight and the family loved them so decided to post the recipe!! Hope you enjoy them :) I added a few more spices as called for and played with it. I also warmed the corn tortillas before putting the meat in and frying them. Time is for all the cooking and rest of steps! I also added a touch of garlic powder and onion powder with the other seasonings. Next time I might also add cheddar or mexican cheese to some and see how that would taste too, Yummy :)
Provided by faith58
Categories Mexican
Time 2h30m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Cook chicken in water with salt, garlic powder and onion powder. Bring water to a boil and cook for 30 minutes.
- Remove meat and save the liquid. Shred meat and set aside.
- In a large deep skillet add chicken, and reserved liquid and lightly cook covered for 5 minutes.
- Add all remaining ingredients and seasonings, using cornstarch to thicken. Simmer for 10 minutes. Set aside and allow to cool slightly.
- Heat a skillet lightly coated with corn oil. Fill corn tortillas that have been lightly warmed on burner with meat mixture and roll to form a tight tube. Fry in skillet until crisp and crunchy.
- Serve with guacamole, sour cream or salsa.
Nutrition Facts : Calories 194, Fat 9.2, SaturatedFat 1.9, Cholesterol 29.1, Sodium 664.6, Carbohydrate 17.8, Fiber 1.7, Sugar 2.2, Protein 11.6
MEXICAN STYLE CHICKEN FLAUTAS
Chicken Flautas (or taquitos) are one of the most popular and easy to make of all Mexican "antojitos". Keep reading to find out how to make this authentic Mexican recipe.
Provided by Charbel Barker
Categories Appetizer Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Add the chicken to the previously heated tortillas, and roll.
- Stick a toothpick through each flauta to prevent it from unrolling.
- Fry them in canola oil over medium heat, constantly turning to make sure that you get the desired level of doneness.
- Pat dry the excess oil with a paper towel and remove the toothpicks.
- Top with chopped lettuce, pico de gallo, cheese, table cream, and salsa - in that order.
Nutrition Facts : ServingSize 3 Flautas, Calories 576 kcal, Carbohydrate 55 g, Protein 24 g, Fat 29 g, SaturatedFat 5 g, Cholesterol 73 mg, Sodium 1209 mg, Fiber 6 g, Sugar 14 g
FLAUTAS
Flautas are meat-filled tortillas rolled up and fried like a chimichanga. These make a nice appetizer with salsa and sour cream...
Provided by _Pixie_
Categories Lunch/Snacks
Time 25m
Yield 8 flautas
Number Of Ingredients 11
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.
MEXICAN TAQUITOS (FLAUTAS)
You'll be singing mariachi tunes after a plateful of these babies! Can you say "yummy" amigos? Keep in mind the prep time does not include cooking shredded meat as this step can be done days ahead.
Provided by ROBIN PENA
Categories Mexican
Time 45m
Yield 24 taquitos, 4-5 serving(s)
Number Of Ingredients 14
Steps:
- To make the sauce: Add tomatoes, onion, garlic, salt, bullion cube, and chiles to a blender; blend until smooth.
- In a sauce pan heat 1-2 teaspoons of vegetable oil over medium heat.
- Add sauce and simmer about 5-10 minutes.
- Reserve 1/4 cup of sauce for filling.
- To make filling: Mix shredded meat and reserved sauce together will.
- Heat vegetable oil for frying in a deep fryer or tall saucepan to 350-375°F.
- To make taquitos: Wrap 12 of the tortillas in a kitchen towel and put in microwave for 2 minutes. Keep tortillas wrapped in towel while making taquitos so they don't dry out.
- Place one tortilla on the counter in front of you and add shredded meat mixture in a line across the tortilla on the side closest to you, but not all the way on the edge (about 2-3 tablespoons of mixture. Begin to roll tortilla around mixture, rolling away from you (try to roll as tightly as possible so that the filling doesn't fall out during frying). Taquito should resemble a fat cigar (the sides are not folded in--they are just left open). Pierce with a toothpick through the center of taquito to keep from unrolling.
- Add each taquito to oil as you go or they will dry out and crack.
- Do not crowd oil too much. I usually cook about 6-7 at a time.
- Feel taquitos with tongs as they cook. When they are hard, remove and drain on paper towels (about 5 minutes). I usually line a large bowl with paper towels and drain all of the taquitos vertically so that all of the excess oil can drain out.
- When those 12 tortillas are done, heat up the remaining 12 in the same towel and repeat. The reason I don't heat up all 24 at the same time is because the stack is so thick that the top and bottom few tortillas dry out and the middle ones are not cooked enough and will crack when you try to roll them.
- When all of the taquitos are finished, put as many as you want per serving on a plate (I usually serve 5-6 per person); top with sauce.
- Add shredded lettuce and sliced onion.
- Top that with a few spoonfuls of sour cream (or if you are like me, more than a few).
- Sprinkle with queso fresco.
- Yum!
More about "mexican style chicken flautas food"
CHICKEN FLAUTAS | MEXICAN PLEASE
From mexicanplease.com
4.7/5 (6)Total Time 50 minsServings 4Calories 825 per serving
- If you're poaching the chicken, add 2 chicken breasts to a saucepan and cover with cold tap water. Bring to a boil and then reduce heat to let simmer for 20-25 minutes or until the chicken is cooked through. You can optionally add some flavoring to the water -- for this batch I added salt, pepper, onion and cilantro. Once cooked, set the chicken breasts aside to cool and then use two forks to shred them.
- To make the Avocado Salsa Verde, start by removing the husks and stems from the tomatillos. Give them a good rinse and roast them in a 400F oven until they start to turn army green in color, approx. 10-15 minutes.
- Add the roasted tomatillos to a blender along with 1/2 onion, 1 garlic clove, 10-12 sprigs cilantro, and 2 serrano peppers (or less if you want a milder version). Combine well and taste for heat level, adding more serrano if you want more heat. Add the flesh of the avocado to the blender and combine well. Salt to taste.
- In a mixing bowl, combine the shredded chicken with the following ingredients: 2 cups shredded cheese, 1/4 onion finely chopped, 1/2 cup pickled jalapenos finely chopped, 2 teaspoons chili powder, 2 teaspoons Mexican oregano, 1 teaspoon salt, freshly cracked black pepper. Mix together well.
EASY TRADITIONAL FLAUTAS DE POLLO – FUSION CRAFTINESS
From fusioncraftiness.com
CHICKEN FLAUTAS RECIPE (TAQUITOS) - THE FOOD CHARLATAN
From thefoodcharlatan.com
MEXICAN CHICKEN FLAUTAS - MEALTHY.COM
From mealthy.com
MEXICAN STYLE CHICKEN FLAUTAS - GOWISE USA
From gowiseproducts.com
MEXICAN-STYLE CHICKEN FLAUTAS RECIPE - FOOD NEWS
From foodnewsnews.com
WHAT IS A FLAUTA MEXICAN FOOD – UNOMASTAQUIZA
From unomastaquiza.com
MEXICAN CHICKEN FLAUTAS RECIPE - FOOD NEWS
From foodnewsnews.com
7 FLAUTA RECIPES YOU'LL LOVE | ALLRECIPES
From allrecipes.com
CHICKEN FLAUTAS RECIPE - MAGNOLIA
From magnolia.com
MOB — MEXICAN STYLE CHICKEN FLAUTAS
From mob.co.uk
CHICKEN FLAUTAS RECIPE: A MEXICAN-STYLE HOMEMADE DINNER
From healthyrecipes101.com
DANA'S MEXICAN CHICKEN FLAUTAS RECIPE - FOOD.COM
From food.com
CHICKEN FLAUTAS RECIPE - FOOD.COM | RECIPE - PINTEREST
From pinterest.com
CHICKEN FLAUTAS | MEXICAN PLEASE
From mexicanplease.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love