Chicken Flautas

Friday, August 7, 2009

These were actually a lot easier than I thought they'd be, even though they weren't as good as the ones we get at La Paloma.

Corn Tortillas
Shredded Chicken

Start off with your tortillas in hot oil. This lightly frying allows them to become more pliable. Fry in the oil until it puffs up in the center, then flip until it is done. After frying them, dry them on some paper towels so they aren't heavily coated in oil.
We'd cooked some chicken in the crockpot. It was on the bone, so here is Don shredding it. Chicken on the bone tends to be much cheaper, so we just toss it in the crock pot with a bit of water and salt for a few hours and it is oh so tender. Anyway, fill the tortillas after they've cooled for a bit and roll them.
Instead of frying them, we decided to bake them because I was in an experimental mood. We baked them at 325 for 10 minutes just to get a slight crisp.

Voila, Chicken Flautas! Here they are topped with a bit of Queso Fresco and a tomato from our garden. Enjoy

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