Chicken Flautas/Taquitos

July 10, 2020

Chicken Flautas/Taquitos


For the shredded chicken:

  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1/2 medium yellow onion
  • 1 medium tomato, sliced
  • 2 cloves garlic
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin

 For the flautas:
  • 16 El Cielo white corn tortillas
  • Toothpicks
  • Vegetable oil, for frying
  • Shredded lettuce
  • Crema
  • Sliced avocado



Make the shredded chicken:

  • Place everything in a large pot. Place all the shredded chicken ingredients in a large pot.
  • Cover with water. Add enough water to completely cover the chicken by 1 inch.
  • Simmer until cooked through, about 20 minutes. Bring to a boil over medium-high heat. Reduce the heat and simmer until the chicken is fully cooked, about 20 minutes.
  • Shred the chicken. Transfer the chicken to a cutting board. Shred with 2 forks and set aside.


Make the flautas:

  • Prepare a baking sheet. Heat the oven to 200ºF. Line a baking sheet with paper towels.
  • Warm the tortillas in the microwave to make pliable, 10 to 15 seconds.
  • Fill the tortillas. Spoon 1 tablespoon of the shredded chicken onto a tortilla. Roll the tortilla up over the filling tightly, then secure with a toothpick so that the filling does not fall out during frying. Place on a plate and repeat with the remaining tortillas.
  • Heat the oil. Add enough oil to a Dutch oven so that it comes up about 2 inches. Heat over medium-high heat until 375ºF.
  • Fry the flautas. Using tongs and working in batches of 4, carefully slide the flautas into the oil and fry until golden-brown and crispy, flipping halfway through, 2 to 4 minutes total.
  • Drain the flautas. Transfer the flautas to the baking sheet and place in the oven until all the flautas have been fried.
  • Top it off with sour cream and salsa. Serve.

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