Chicken Flautas

Name: Chicken Flautas
Yield: Yield: 8 Portions
Ingredients: Raw Tomatillo and Avocado Salsa; 1 cup/240 mL finely Shredded romaine lettuce; ½ cup/120 mL Mexican Cream; 16 corn tortillas; Salt, as needed; 1 lb/454 g poached and shredded chicken breast; Vegetable oil, as needed; 12 oz/340 g coarsely chopped white onions; 1 lb/454 g quartered roma tomatoes; 2 garlic cloves, peeled

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

2 garlic cloves, peeled
1 lb/454 g quartered roma tomatoes

Main course
Starter
Street Food

Method

In a blender, purée the garlic, tomatoes, and onions.
In a skillet, cook the tomato mixture in 1 tbsp/15 mL oil for about 10 minutes over moderate heat, until it begins to get thick.
Combine with the shredded chicken, adjust seasoning with salt, and set aside to cool.
To soften the corn tortillas, dip them in oil at about 110°F/43°C.