Mexican Flautas

Name: Mexican Flautas
Total time: 3600 s
Yield: 6 servings
Ingredients: 2.2 lbs shredded chicken (about 1 kg); 36 corn tortillas (12 each of green, white, and red, if available); 1 head lettuce; 10.5 oz panela cheese (about 300 grams); 1 cup liquid cream (about 250 milliliters); 1/2 white onion; 1 garlic clove; As needed vegetable oil; Salt and pepper to taste

Luis alejandro Salgado @luisitorecetas

Mexican Flautas

Luis alejandro Salgado @luisitorecetas

Saved

Ingredients

1 hour

6 servings

2.2 lbsshredded chicken (about 1 kg)
36corn tortillas (12 each of green, white, and red, if available)
1 headlettuce
10.5 ozpanela cheese (about 300 grams)
1 cupliquid cream (about 250 milliliters)
1/2white onion
1garlic clove
As neededvegetable oil
Salt and pepper to taste

Saved

Steps

1 hour

1

Boil the chicken with half of the white onion and the garlic clove. Add a splash of oil and season with salt and pepper.
2

Once cooked, shred the chicken and set aside.
3

Wash and shred the lettuce. Soak it in water with produce disinfectant for at least 15 minutes.
4

Grate the cheese and finely chop the remaining onion. Season with salt and pepper to taste, and mix well.
5

Warm the tortillas. Place some shredded chicken on each tortilla, roll them up tightly to form flautas, and keep them wrapped in a clean towel to stay warm and prevent them from breaking. (Green tortillas are made with nopal, white with corn, and red with guajillo chili; these are often available at supermarkets.)
6

Once all 36 flautas are rolled, heat oil in a skillet and fry the flautas until golden and crispy. Remove from the skillet when done.
7

Place the fried flautas on paper towels to drain excess oil. Repeat until all are cooked.
8

To serve, top the flautas with lettuce, cream, and the cheese-onion mixture.
9

Add your favorite salsa if desired.