Serves 1
Directions
- 1Boil 8 cups of water in a pot, add salt and chicken breasts, and cook until done.
- 2Prepare the sauce ingredients by de-seeding and stemming the guajillo chiles, peeling and quartering the onion, and halving the tomatoes.
- 3Heat oil in a pan over medium heat and fry the onion, garlic, chiles, and tomatoes.
- 4Add chicken stock to the pan and continue to cook.
- 5Add chicken bouillon to taste if necessary.
- 6Blend the fried mixture with the chicken stock in a blender until smooth.
- 7Shred the boiled chicken in a bowl using a hand mixer.
- 8Season the shredded chicken with black pepper, chili powder, comino, garlic powder, and a quarter cup of the blended ranchero sauce.
- 9Heat corn tortillas in the microwave for 1.5 minutes to make them pliable.
- 10Roll the shredded chicken into the tortillas to form flautas.
- 11Fry the flautas in 1/4 inch of oil over medium heat, flipping once after 1.5 minutes.
- 12Drain the cooked flautas on a paper towel-lined plate.
- 13Serve the flautas in a bowl containing a layer of the prepared sauce, topped with lettuce, cheese, cilantro, cotija cheese, guacamole, and lime juice.
Ingredients
- 8 cup water
- to taste salt
- 2 chicken breast
- 2 whole chile guajillo
- 1 whole onion
- 4 clove garlic
- 6 whole roma tomato
- to taste olive oil
- 3 cup chicken stock
- to taste chicken bouillon (optional)
- 1 tsp black pepper
- to taste chili powder
- to taste comino
- 1 tsp garlic powder
- to taste corn tortilla
- to taste inch vegetable oil
- to taste lettuce (optional)
- to taste shredded cheese (optional)
- to taste cilantro (optional)
- to taste cotija cheese (optional)
- to taste guacamole (optional)
- to taste lime juice (optional)
Equipment
potpanblenderhand mixermicrowavetongspaper towels
Tips
- Add jalapeños if you want it spicy; add serranos if you want it to burn.
- You can add cheese inside the flautas before rolling, though it is optional.
- Use toothpicks to hold the flautas together while frying, or place them seam-side down.
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