Recipes from Mexico :: Mexican Main Dishes Poultry
12 oz. cooked, shredded chicken
1/4 c. chopped fresh poblano pepper or Anaheim pepper
1/2 c. chopped onion
2 cloves garlic, minced
1 Tbsp. snipped fresh oregano or
1 tsp. dried oregano, crushed
1/2 tsp. ground cumin
1/4 tsp. salt
Dash ground cinnamon
Dash ground cloves
8 (8-in.) flour tortillas
Cooking oil for frying
Shredded lettuce
Salsa
Dairy sour cream
1 ripe avocado, seeded, peeled and sliced
Filling: In a med. skillet cook meat, pepper, onion, and garlic until no pink remains. Drain fat. Stir in oregano, cumin, salt, cinnamon, and cloves. Cover; cook over low heat for 3 mins. to blend flavors, stirring occasionally. Remove from heat; set aside.
Meanwhile, stack tortillas and wrap tightly in foil. Warm in a 350 degree F oven for 10 mins. to soften.
For each flauta, spoon about 2 Tbsp. of the meat filling lengthwise down the center of the tortilla. Roll up lightly; secure with a wooden pick.
In a large skillet heat about 1/2 in. of oil over med.-high heat until a small piece of tortilla or bread sizzles when dropped into oil. Fry 3 or 4 flautas at a time, about 3 mins. or until crisp and golden, turning once. Use tongs to lift flautas from oil, tipping carefully to allow fat to drain out of each end. Drain on paper towels. Keep warm in a 300 degree F oven while frying remaining flautas.
To serve, remove wooden picks. Serve on shredded lettuce with salsa, sour cream, and avocado slices.
Makes 4 servings.
