Probably one of my all time favorite dishes. I have so many memories of my dad taking us to the Taqueria on Saturday night to get the most delicious flautas in town! ohhh I can still smell the flautas cooking in lard. There’s nothing that compares to that smell.
Because September is Hispanic Heritage Month and today is the last day of the month, I made Flautas de Pollo. Of course I made a more approachable, healthier and easy version but, not fear, it is still delicious!
If you make them (I really hope you do) just pilled everything on top, this is how we served them in Monterrey. Avocado sauce, cream, salsa, cabagge, potatoes, carrots, everything becomes a messy mountain of textures and flavors. Of course, I arranged my plate very pretty for its close up but after the picture was done, I grabbed my fork and mix everything together, because that’s the Regio way.
Find the full recipe, below!
Flautas de Pollo/Chicken Flautas
* For this recipe, I used Tortiregias. It is a smaller and thinner corn tortilla. The cooking time might vary if using a regular corn tortilla since they’re bigger and thicker, therefore, you will also end up with fewer flautas.
*I used HEB pre-cooked shredded chicken, but any type of chicken would be delicious for this recipe. Even left overs.
- 12oz Precooked and seasoned shredded chicken
- 14 Tortiregias
- cooking spray
- –For the avocado Sauce–
- 1 small avocado
- 1/3 cup milk
- 1 bunch fresh cilantro
- salt and pepper to taste
- –Toppings (optional)
- Mexican Crema
- Shredded cabbage
- baked potatoes and carrots
- Preheat oven to 375 degrees.
- Spray the tortillas both sides with cooking spray and warm them on a hot skillet until soft and pliable.
- Fill each tortilla with some chicken and roll them like a flute. Place on a baking sheet seam side down. Continue until you’re finished with all the chicken.
- Bake the flautas for 25 minutes until crispy. Set aside.
- While the flautas are cooling, make the avocado sauce. In a blender, add the avocado, milk, cilantro salt, and pepper. Blend until smooth and creamy. Add more milk as you need it.
- For the potatoes. Peel and dice the potatoes and carrots, season with paprika, salt, and pepper, drizzle with olive oil and bake for 25-30 minutes @375 or until done.
- To serve the flautas (the Mexican way) arrange them on a plate and cover with the avocado sauce, drizzle with the mexican crema and salsa. Serve with a side of shredded cabagge and roasted veggies.
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