CHICKEN FLAUTAS WITH RAW TOMATILLO & AVOCADO SALSA XE
Makes: 12 flautas
Ingredients
1 clove garlic, peeled
3 Roma tomatoes, quartered
½ white onion
12 poached chicken breasts, shredded
12 white corn large tortillas *
Wood toothpicks or skewers
1 cup canola oil
½ cup crema mexicana
Romaine lettuce leaves, shredded
½ cup Salsa verde con aguacate
¼ queso fresco, finely crumbled
Salt and freshly ground pepper to taste
Read Related: Do-It-Ahead Chicken Chiles Rellenos
Instructions
- Blend garlic, onion and tomatoes in the blender or small food processor.
- Heat 1 T oil in a sauté pan, and fry the tomato mixture, until it has reduced slightly, about 10 min.
- Stir in the shredded chicken and season to taste with salt. Set aside to cool.
- Warm up the tortilla slightly, so they will be soft and easy to roll without breaking, you can also try to spray a little water before warming them.
- Fill the soften tortillas with the chicken tomato mixture, do not overstuff the tacos. Roll them and secure the tacos with a toothpick or skewer, the seam should be on the side, next to the other taco, so they stay closed.
- Heat the remaining oil in a sauté pan; fry the tacos, turning them to get a nice deep gold color.
- Remove from oil, drain on paper towels
- Place two tacos per person in a plate and drizzle crema on top. Add some lettuce on top, drizzle with salsa and top with the crumbled cheese.
Note: Another method is to heat the oil, and very quickly submerge the tortillas to soften.
*Usually a large oval shape tortilla is used to make the flautas, if unavailable overlap 2 tortillas to make a long one.
RAW TOMATILLO & AVOCADO SALSA XE
Makes: 1 cup
Ingredients
2 jalapeño chiles, stems removed, sliced in half lengthwise
10 tomatillos, husks removed, quartered
1 garlic clove, peeled
¼ white onion, small
Salt to taste
½ bunch cilantro
1 avocado, peeled
Instructions
- Place all ingredients, except the cilantro, in a blender. Process until smooth.
- Season with salt, add the cilantro and avocado and briefly blend until smooth.
Note: The salsa can be made up to six hours prior to serving. To prevent oxidation, cover the salsa with plastic wrap and press the plastic into the surface of the salsa.
