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
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Ingredients
- Prep the Chicken:
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3 tablespoons
unsalted butter
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1/4 cup
organic unbleached flour
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1 cup
chicken stock (preferably homemade)
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1 tablespoon
chopped flat leaf parsley (or cilantro, if you prefer)
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1 tablespoon
fresh lemon juice
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1 teaspoon
grated onion
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Dash
each of nutmeg and paprika
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fine sea salt and freshly ground pepper to taste
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1 1/2 cups
diced cooked chicken
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12
flour tortillas
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Crème Fraîche or Sour Cream
- Avocado Sauce
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2
ripe avocadoes (I prefer Hass)
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1/2 teaspoon
grated onion
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1/2 cup
sour cream or plain yogurt
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1 teaspoon
fresh lime juice
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10 drops
Tabasco sauce
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Pinch
fine sea salt
Directions
- Prep the Chicken:
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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.
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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:
- Avocado Sauce
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Peel, seed and smash avocados. Add all the other ingredients. Mix until smooth. Spoon sauce over the cooked Flautas.
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Teacher's Tip: You could also make this dish with leftover Thanksgiving Turkey. No one would ever guess it was "leftovers."
30+ years a chef, educator, writer, consultant, "winie," travel guide/coordinator
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