Chicken Taquitos

Nowadays flautas or taquitos are made with both corn and flour tortillas and could be filled with beef, chicken, pork, or all veggies. When making them for friends I always opt for a chicken filling because it is the most popular. I often make these in big batches and freeze them for a later date. They reheat easily in the oven. This is my quick version of chicken taquitos, flautas, and dorados.

Yields up to 8 servings
1 rotisserie chicken
2 cans (7 ounces each) of diced green chiles
1/2 cup grated Cotija or queso fresco, crumbled
1/4 cup green onions, diced
1/4 cup cilantro chopped
Juice of 1 lime or lemon
2 teaspoons cumin
2 teaspoons garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
24 to 30 corn tortillas
Coconut oil

The most common ways flautas or taquitos are served is with rice, guacamole, and salad.
One of the greatest tips I learned, was actually from my Thai friend Suwanee, while making fried spring rolls one day, I saw how she stood them up in a bowl lined with paper towels to let the oil drain out. Works great for flautas, too!


1. In a large bowl, combine the shredded chicken along with green chiles, cheese, green onions, cilantro, lime juice, and spices, stir well to combine, taste for salt.
2. Preheat 4 cups ofcoconut oil to medium heat in a heavy, deep skillet or pan. At the same time, heat a flat griddle pan to medium heat. I like to heat 6 tortillas at a time on the griddle and keep them warm in a tortilla warmer. In the past I have used the microwave to heat the tortillas, but they always, always tear and crack open when I roll them. My Dad always told us that the tortilla needed that cooking on the hot comal (griddle) to complete the cooking process, and I believe it!
3. Once you have 12 tortillas in the warmer, you can start filling and rolling. Add about 3 to 4 tablespoons of filling in each tortilla. Roll as tight as you can and secure with toothpick. Your pan should be big enough to fry 6 flautas at once. While the 6 are frying, heat another 6 tortillas and transfer them to the warmer, this will help the process go a lot faster. Line a large bowl with paper towels, set aside. Cook the flautas for a minute or two on each side or until golden and crispy. Transfer cooked flautas to bowl and let drain. Remove toothpicks before serving. Yields up to 8 servings.


Popular posts from this blog

Ginger Cuke Detox Juice