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Flautas de Pollo is one of my favorite dishes and it is also one full of nostalgia. Every time I make flautas I remember my mom and my aunts in the kitchen rolling and frying enough flautas to feed over 30 people, all immediate family. It was pure joy! I always enjoyed being in the kitchen with them, I learned a lot about life, cooking, and respect for our Mexican cuisine and traditions.
Once I moved to San Antonio, TX. I started looking for those ingredients that would give my food the same familiar and authentic flavor that I grew up loving. Lucky for me, I found them fast. I discovered that the best Hispanic-style cheeses and crema have something in common, they have the Real California Milk seal. This is what makes my dishes taste authentic, just like back at home.
What you need to make Chicken Flautas
*For the chicken
Chicken breast. Bone-in for more flavor
*For the Flautas
Oil for frying. Canola or vegetable work great for this recipe.
Real California Mexican crema and queso fresco. For authentic Hispanic-Style crema and queso fresco, look for the Real California Milk seal
Helpful tips and tricks
To make sure the flautas are not going to break or unroll while frying them, it is very important that the tortillas are hot, this will make them completely pliable and will roll smoothly and easily. I like to wrap four or five tortillas in a paper towel and microwave it for 30 seconds. This will do the trick. You can use tooth picks to secure your flautas to make sure they won’t unroll. Don’t forget to remove the tooth picks before serving.
Place the chicken, onion, garlic, bay leaf and salt in a large pot. Add enough water to completely cover the chicken. Simmer for about 20-30 minutes until the chicken is done. Transfer to a bowl and let it cool enough to handle. Once the chicken has cooled use two forks to shred the meat. Set aside.
Preheat oven to 200 degrees or use the warm setting. Line baking sheet with paper towels.
Wrap four tortillas in a paper towel and microwave for about 20 seconds. Just enough to make them soft and pliable. It is better to warm up the tortillas in batches. Place about 1 tablespoon of shredded chicken on one end of the tortilla and roll it tight to make the flauta shape. Secure the tortilla with a toothpick. Repeat with the rest of the tortillas and chicken.
Add enough oil to a heavy pot so that it comes up about 2 inches. Heat over medium-high heat until it reaches 375ºF.
Drop the flautas gently into the hot oil (use tongs) work in batches of 4 or 6 depending on the size of your pot. Fry until golden-brown and crispy for about 4 minutes. Flip once or twice during the cooking process to make sure they fry evenly.
Transfer the flautas to the prepared baking sheet and place them in the oven to keep warm while you finish the rest of the flautas.
Once the flautas are done make the avocado sauce. Cut the avocado in half, remove the skin and pit, and add to a blender. Add the milk, cilantro, salt, and pepper. Blend until smooth. The consistency should be very creamy.
Crumble the queso fresco with your hands, or with the help of a fork and set aside.
Serve the flautas family style on a big platter making a bed of lettuce and arranging the flautas on top. Drizzle with the avocado sauce, Mexican crema, crumble queso and diced tomatoes.
Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.