| Level: | Intermediate |
| Total: | 2 hr 41 min |
| Prep: | 1 hr |
| Inactive: | 1 min |
| Cook: | 1 hr 40 min |
| Yield: | 6 servings |
Ingredients
- 2 1/2 pounds chicken
- 1/2 onion, chopped
- 1 1/2 jalapenos
- 1 tablespoon salt
- 1 to 2 cups vegetable oil
- 36 corn tortillas
Instructions
- In a pot, cover chicken with water. Add onion, jalapenos, and one teaspoon of salt and bring to a boil and simmer until tender, about 1 hour. Remove meat from pot and cool. Pull chicken apart into small pieces. Chicken should be continuously pulled apart until string-like consistency. In a deep pan, heat the oil to about 375 to 400 degrees F. Dip corn tortillas into hot oil for 1/2 a second or until tortilla is soft. Lay the shredded chicken in the middle of the corn tortillas. Add enough meat to make sure you taste the flavor of the meat and the corn tortilla. Roll the tortilla up and put toothpick through the middle of the flauta to hold in place. Once rolled, deep fry each flauta in the oil already heated (used to soften the corn tortillas) until corn tortillas turn to a golden brown or to your preference. Allow cooling off time. Remove toothpicks and serve 6 flautas on a plate with salsa or guacamole.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1220 |
| Total Fat | 89 g |
| Saturated Fat | 12 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 9 g |
| Sugar | 2 g |
| Protein | 44 g |
| Cholesterol | 142 mg |
| Sodium | 937 mg |
Reviews
Great recipe. i grew up in Laredo, Tx and these flautas are just like grammas. no need to reinvent the “flauta”, fine just the way it is. as for the great debate of flour vs corn, taquito vs flauta…well, taquito, schmaquito. to those in the know, taquito simply means “small taco,” has nothing to do with a fried rolled up corn tortilla. and, secondly, i would never, never, ever fry a flour tortilla. that borders on the edge of some type of federal offense. they’re fine just the way they are. the guy who invented flour tortillas did a fine job of it, leave it alone. my only advice to those who enjoy Mexican dishes but did not grow up in the culture is for them to shut up about it already. all that is required of you is to sit back and stuff your faces until your belly button pops out!!!
This recipe is almost exactly how I make mine and they are so delicious! The only question that I have is when I prepare my store-bought corn tortillas, I soften my corn tortillas in oil and then lay them out individually on paper bags (clean of course). Does anyone have any other suggestions as to how to lay the softened tortillas out before I roll them with the chicken. Please don’t recommend paper towel. I really would like some feed back from only those who actually know how to prepare flautas. No offense to new flauta chefs.
This recipe was a hit with the kids and my husband. They love it along with the Mexican soda. I will keep this as a family favorite
I found these to pretty good also.
Jennifer, Victor is right. The US would be more likely to use flour tortillas. Mexico uses corn tortillas as do many mexican restaurants here in Texas. Corn tortillas came before the flour tortilla. Yes there are larger size corn tortillas.
Jennifer, Victor is right. The US would be more likely to use flour tortillas. Mexico uses corn tortillas as do many mexican restaurants here in Texas. Corn tortillas came before the flour tortilla. Yes there are larger size corn tortillas.
These were pretty good flautas. Thank you for the recepee. I’ve tried them in visits to Mexico with different types of cheese. By the way Jennifer, only in the US are flautas made with flower tortillas. Not in Mexico. The tortilla is supposed to be a corn tortilla that is a little bit larger than the traditional tortilla. The reason is because once they are rolled they should be long like a flute. Flautas means flutes.
Honestly Food Network?!?!?! This is really embarrassing for you. Flautas with corn tortillas??? No no no! This is a recipe for chicken taquitos not flautas. There is a big difference. This is very disappointing. Careful what u teach.
These were good and easy to make. I simply wanted there to be more ingredients inside the filling. I would use the general constructive steps again but would add many things to the filling.
These flautas were amazing! I was expecting the typcial bland flavor that I’d grown accustomed to in restaurant flautas, but I was pleasantly surprised with this one. They were delicious with queso. One word of caution though: Make sure your chicken is completely cool or that you cook it ahead of time if you’re in a hurry. I was rushing to get dinner on the table, and I think my fingertips have suffered third degree burns, but the flautas were so great, it was worth it!
They tasted great and were very easy to make.
I never thought to dip the tortilla in oil before rolling – helps keep it from tearing when you secure w/ toothpick. Other varations I’ve tried: instead of onion and jalapeno, add a green chili/ tomatillo sauce; add cheese to the shredded chicken (my fav is a smoked cheddar/swiss).