chicken flautas (tacos dorados). A tacos dorados recipe using chicken or some other white meat. In America, this would be called chicken taquitos; tacos dorados in Mexico. Put two tortillas together and you have a flauta.
Disfruta de estas deliciosas flautas de pollo ( flautas ahogadas), perfectamente doradas! Flautas de pollo con crema de aguacate. Crispy Chicken Taco Rolls Tacos are an everyday event in Mexico with many different fillings. You can have chicken flautas (tacos dorados) using 8 ingredients and 16 steps. Here is how you cook that.
Ingredients of chicken flautas (tacos dorados)
- You need 1/4 medium of onion.
- You need 1 of salt.
- It’s 1 clove of garlic.
- It’s 1 1/2 gallon of water.
- You need 2 lb of boneless skinless chicken thighs.
- It’s 1 quart of vegetable oil.
- You need 25 of toothpicks.
- It’s 25 of corn tortillas.
When tacos are rolled tightly and pan-fried until crisp When tacos are rolled tightly and pan-fried until crisp so they resemble tubes or "flutes," they become flautas. This delicious, crunchy variation of tacos. i.e. Flautas are a staple of comida corrida (i.e. daily cooking) over in Mexico. And it really is no wonder, as they're totally addictive.
chicken flautas (tacos dorados) instructions
- put water into pot with salt garlic and onion.
- allow water to boil lightly.
- as the water heats season chicken as you like.
- put chicken in pot until thoroughly done.
- once chicken is finished take out of pot allow to cool.
- after chicken cools shred..
- after shredding, heat tortillas in microwave put about 6-7 tortillas in microwave for 1:00 at a time.
- as the tortillas finish heating cover them in a rag or a tortilla bowl this is to keep them well warm..
- taking one tortilla at a time fill one end with chicken the roll shut close with a toothpick.
- do this over and over until you have no more chicken..
- after you have rolled all of your tortillas take a medium pan and fill it with oil. I use pure vegetable you can use what your comfortable with..
- heat oil until hot! once hot put about 3-4 tacos in the pan at a time.
- flip once ot twice same amount of time on each side.
- finished when they are golden brown. when taking then out of oil allow all of oil to drain..
- put 3-4 in a plate use grade a table cream to top then lettus then ricotta cheese or whichever you like.
- top it all off with salsa verde and enjoy!!!.
Traditionally, white corn tortillas are tightly wrapped around shredded chicken, beef (either ground or shredded), or mashed potatoes. Get your Flautas from Taco Cabana! The name of these crispy rolled tacos ("Flautas") is given to them because of their resemblance of a "flute", and because you hold them with your fingers to eat them. In some parts of Mexico, these tacos are made using thin long oval-shaped corn tortillas and deep fried in lard. The best flautas I have ever.
