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Author Notes: 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
Makes 6-8 servings
Prep the Chicken:
- 3 tablespoons unsalted butter
- 1/4 cup organic unbleached flour
- 1 cup chicken stock (preferably homemade)
- 1 tablespoon chopped flat leaf parsley (or cilantro, if you prefer)
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated onion
- dashes each of nutmeg and paprika
- fine sea salt and freshly ground pepper to taste
- 1 1/2 cups diced cooked chicken
- 12 flour tortillas
- Crème Fraîche or Sour Cream
- 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:
- 2 ripe avocadoes (I prefer Hass)
- 1/2 teaspoon grated onion
- 1/2 cup sour cream or plain yogurt
- 1 teaspoon fresh lime juice
- 10 drops Tabasco sauce
- pinches fine sea salt
- 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."
- This recipe was entered in the contest for Your Best Chicken