Serves 1
Directions
- 1Grab a pot, fill it with eight cups of water, and then bring that up to a boil.
- 2Once the water is boiling, add in some salt.
- 3Add in two chicken breasts.
- 4Get two chile guajillo and take the seeds and the stems out.
- 5Get an onion, cut it in half, and then take the skin off.
- 6Cut those onion halves into halves.
- 7Next, get six Roma tomatoes, cut the ends off, and then cut them in half.
- 8Grab your favorite pan, set that on your eye, and turn your heat onto medium.
- 9Add in some oil, like olive oil.
- 10Once the oil is hot, start adding in your onions.
- 11Add in your garlic and your two chile guajillo.
- 12Then add in your tomatoes.
- 13After that's fried up for a little bit, go ahead and add in three cups of chicken stock.
- 14If using unsalted chicken stock, add a little bit of chicken bouillon or salt to your liking.
- 15If you want it spicy, add some jalapeños; if you want it to burn, add some serranos.
- 16Grab your blender and scoop everything from the pan into your blender.
- 17Add all of your chicken stock into the blender.
- 18Put your lid on the blender and blend this up.
- 19Once blended, give it a quick taste and set it to the side.
- 20Once your chicken is done, throw it in a bowl.
- 21Get your mixer and shred the chicken up on low.
- 22Add a teaspoon of black pepper to the shredded chicken.
- 23Add a little bit of chili powder.
- 24Add comino to your liking.
- 25Add about a teaspoon of garlic powder.
- 26Add about a quarter of a cup of ranchero sauce.
- 27Mix the chicken and spices together.
- 28Get some corn tortillas and wrap those up into paper towels.
- 29Throw the wrapped tortillas in your microwave for about a minute to a minute and a half.
- 30Wash your pan, put it back on your stove, and then throw in some oil, about a quarter of an inch deep.
- 31Turn your burner on to medium.
- 32While your oil is heating up, grab a tortilla and put some chicken in it.
- 33Roll the tortilla up; you can use toothpicks or lay it seam side down to hold it.
- 34If you want to put some cheese in these, put some cheese in them.
- 35Once you've rolled up all your flautas, grab one with your tongs and place it seam side down inside of your hot oil.
- 36Let this cook for about a minute and a half and then give it a flip.
- 37Once they are cooked to a golden brown, pull them out and put them on a plate that's been lined with paper towels.
- 38Add a little bit of salsa to your bowl and just throw your flautas in there.
- 39Add some lettuce, add some cheese, and get some cilantro and add that on top.
- 40Sprinkle some cotija cheese on top.
- 41Add some aguacate (avocado).
- 42Hit that with some lime juice.
Ingredients
- 8 cups water
- salt
- 2 chicken breasts
- 2 chile guajillo, seeds and stems out
- 1 onion, cut in half and then into quarters
- 6 Roma tomatoes, ends cut off and cut in half
- oil
- garlic
- 3 cups chicken stock
- chicken bouillon
- 1 tsp black pepper
- chili powder
- comino
- 1 tsp garlic powder
- 0.25 cup ranchero sauce
- corn tortillas
- lettuce
- cheese
- cilantro
- cotija cheese
- aguacate
- lime juice
Equipment
potpanblendermixerbowlpaper towelsmicrowavetongs
Tips
- Customize the spice level by adding jalapeños for spicy or serranos for extra hot.
- You can use toothpicks to hold the flautas together before frying, or lay them seam side down.
- Add cheese inside the flautas if desired.
- Do not eat the flautas immediately after frying; add them to the sauce first.
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