Homemade Mexican Flautas
White corn tortillas filled with shredded chicken and queso fresco over a bed of crispy lettuce. Topped with Mexican cream, red onion, tomato and a slight spice with Valntina hot sauce.
Servings Prep Time
18falutas 20 min
Cook Time Passive Time
30min 4hours
Servings Prep Time
18falutas 20 min
Cook Time Passive Time
30min 4hours
Ingredients
Instructions
  1. Cook chicken in crock pot for 4 hours or on the stove for 25 mins. I sprinkle with kosher salt and add a yellow onion cut in 4ths in the crock pot. Let it rest for 15 minutes before shredding.
  2. In the mean time you will thinly cut the lettuce and place it in a bowl of cold water with 1/4 cup of vinegar and let it soak for 15 minutes. Dice the tomatoes, onion, and crumble the queso fresco. After the 15 minutes is up, dump the water out of the lettuce and rise it once. Set the veggies aside.
  3. Take 1 cup of chicken broth in a bowl, add the 1TBS of Valentina or Tapatio (more if you want it a bit spicy) and mix well.
  4. Put about 1TBS of canola oil per batch of 6 Falutas in the skillet and turn it on medium.
  5. Shred your chicken. Wrap 6 tortillas ( I cook 6 at a time) in a clean dish towel and put it in the microwave for about 1 minute. Take each individual tortilla out of the towel as you assemble them, keeping the others covered and warm. Put a small amount of chicken and a bit of queso fresco in the center of the tortilla. Roll it up and place a toothpick in the center of the seam to keep it together until you fry them.
  6. Place the Flautas in the frying pan seam down pushing the toothpick through the other side, frying them for about 5 minutes. You will keep the toothpick in there until the 5 minutes is up. Once that hits the seam should be cooked and hard and will stay together. Gently flip the Flauta over and allow the other side to fry for 5 minutes.
  7. While they are frying, lay a bed of lettuce down on the plate with a bit of onion and tomato sprinkled on top. When they are done cooking on both sides, remove them from the heat and place them on top of the bed of lettuce. Spread a bit of Mexican Cream down the center and sprinkle some tomato, onion, and queso fresco all over. Right when you are ready to eat, sprinkle a bit of the chicken broth mixture over the top. Eat them the way the natives do – with your hands! Enjoy!