Flautas de Desherbrado (shredded Chicken)

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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".
Recipe By: The Art of Mexican Cooking
  • PrepN/A |
  • TotalN/A |
  • ServesN/A

Ingredients

    • 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

Instructions

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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