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Flautas
de Guadalajara
Flautas
translated to English means "flutes". The dish is comprised of large
corn tortillas with a small amount of filling and rolled up tightly to
make a "flute" shaped taco. The taco is then fried crisp.
It is important to serve the flautas just as the come from the fryer
otherwise they will get tough and chewy. This recipe is by Diana Kennedy
"The Art of Mexican
Cooking".
rolling flautas
from Mexican, Healthy
Ways with a Favorite Cuisine
Flautas de Desherbrado (shredded Chicken)
I N
G R E D I E N T S
6 corn tortillas
2 tablespoons melted lard or safflower oil
3 tablespoons finely chopped yellow or white onion
1/2 pound (about 1 large) tomato, unskinned, finely chopped
2 chiles serranos, cut into rounds
2 cups pollo deshebrado para
tacos (see recipe)
Salt
Oil for deep frying
For Serving
Radishes, thinly sliced
Fresh Salsa
I N
S T R U C T I O N S
Heat the
lard or oil in a frying pan. Add the chopped onion, tomato, and fresh
chiles and fry gently for about 5 minutes, stirring the mixture from
time to time so not to stick in the pan. Add the shredded chicken
and salt (to taste) and continue cooking until the mixture is well
seasoned and almost dry.
Place a large spoonful of the mixture along the center of a corn
tortilla then roll it tightly (see image above) and secure with a
toothpick. Deep fry until golden brown. Remove from the oil,
drain on paper toweling and serve atop shredded lettuce. Garnish
with sliced radishes, fresh salsa.
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Pollo Desherbrado Para Tacos
(Poached Chicken for Tacos) by Diana Kennedy
1 whole large chicken breast with bone and skin
Chicken broth (enough to cover breast in pan)
Cut the breast in half. Put the chicken into a pan with the broth to cover
and bring to a simmer. Continue simmering just until tender but not soft,
about 25 minutes. Set pot aside to cool. Strain and strip the
meat from the bone, discard the bone and shred together with some of the
skin for extra flavor. |
