I’ve been loving Flautas since I first encountered them in a long-gone Mexican restaurant in Chicago in the Dark Ages (70s). This recipe is really easy, and a great choice to make a day or two after you’ve roasted a chicken. In Mexico City a few years ago, friends took me for Flautas that were quite different – made with long, oval tortillas, they more closely resemble the flutes for which they are named. And they’re deep fried, so extra crispy; then served in a bowl of clear broth. —ChefJune
Prep the Chicken:
organic unbleached flour
chicken stock (preferably homemade)
chopped flat leaf parsley (or cilantro, if you prefer)
Melt butter and blend in flour to make a light roux. (Be sure to cook the flour for a couple of minutes.) Add salt and stock. Cook, stirring until thick. Add parsley, lemon juice, onion, paprika, nutmeg and a dash of freshly ground pepper. Stir in chicken. Cool slightly.
To Assemble Flautas, Place a heaping tablespoon of mixture on tortilla. Roll tightly, and fasten with a toothpick. Fry in deep hot fat for 1 or 2 minutes until tortilla is crisp and brown. Serve with a dollop of Crème Fraîche or sour cream and this sauce:
Peel, seed and smash avocados. Add all the other ingredients. Mix until smooth. Spoon sauce over the cooked Flautas.
Teacher's Tip: You could also make this dish with leftover Thanksgiving Turkey. No one would ever guess it was "leftovers."