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Flautas de Pollo con Pico de Gallo

Cook Time:
15 mins
Prep Time:
20 mins
Servings:
4
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(27)

Chef notes

Tio Antonio, my older brother and Tia Lisa are always ready to lend a hand in the kitchen. Tia Lisa comes from an Italian family and always adds in Italian cheeses, such as Parmesan and mozzarella, to her flautas.

Ingredients

  • 12 corn tortillas
  • 3 cups shredded chicken
  • canola oil
  • 4 Roma tomatoes, cored, seeded and finely chopped
  • 1/3 cup finely chopped white onion
  • 2 tablespoons finely chopped cilantro
  • 1 jalapeño, seeded and minced
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 2 cups shredded iceberg lettuce, for garnish
  • 1 cup Mexican crema, for garnish
  • 1/4 cup crumbled Cotija cheese, for garnish
  • Parmesan and mozzarella, for garnish

Preparation

1.

Place stack of tortillas on a plate and microwave for about 1 minute to make them pliable.

2.

Place 1/4 cup shredded chicken mixture down center of each tortilla and roll up tightly to enclose, using 2 toothpicks to secure each flauta.

3.

Pour enough oil in heavy large pan to come 1 inch up the sides of the pan. The oil is ready for frying when an oil thermometer reaches 350 F to 375 F, or when you dip the tip of a wooden spoon into the hot oil and little bubbles form on the spoon.

4.

Fry flautas until crisp and golden brown, about 7 minutes total. Transfer flautas to paper towels to drain and then place on a serving platter.

5.

Mix tomatoes, onion, cilantro, jalapeño, olive oil and lime juice in medium bowl. Season salsa with salt and pepper to taste.

6.

Top flautas with shredded lettuce, salsa a drizzle of crema and Cotija cheese crumbles. Feel free to add in Parmesan and mozzarella cheese.