Recipes from Mexico :: Mexican Main Dishes Poultry
3 Tbsp. cream
1 garlic clove, minced
Chicken Deshebrada, warmed
2 Tbsp. minced fresh cilantro
Warm the cream with the garlic in a saucepan over med. heat. Add the chicken Deshebrada and simmer until the cream is absorbed. Stir in the cilantro. Pour 1 1/2 in. of canola (or other vegetable) oil into a heavy saucepan. Heat the oil until it ripples. With tongs, dunk a corn tortilla into the hot oil long enough for it to go limp or soft. Repeat with the remaining tortillas and drain them. Spoon 1 1/2 to 2 Tbsp. of filling on a tortilla and roll up tight. Secure the flauta with a wooden pick. Repeat with the remaining filling and tortillas.
Reheat the oil to 375 degrees fahrenheit.
Add several flautas to the oil and fry for about 2 mins., turning to cook in an even way golden brown and crisp. Repeat with the remaining flautas. Remove wooden picks and serve immediately. Accompany with Guacamole or Avocado Hot Sauce and salsa.
Variation
Add grated Monterey jack cheese to the filling. Serve with guacamole or Avocado Hot Sauce, salsa, scallions, tomatoes and more Monterey jack.
