Chicken Flautas with Cotija and Salsa Roja

Pat Duran

By
@kitchenChatter

These are so good. My sister in law asked me to make her some for her birthday! Which I did. This recipe is from the Saveur Magazine, I don't remember when.

Note: To make these less spicy, remove the seeds and ribs from the jalapeño prior to pureeing.


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Comments:

Serves:

makes 24

Prep:

25 Min

Cook:

35 Min

Ingredients

2 tsp
ancho chili powder
1 tsp
ground cumin
1 tsp
ground coriander
1/2 tsp
onion powder
1/2 tsp
garlic powder
1/2 tsp
dried oregano flakes
1/4 tsp
cayenne
2 tsp
salt,plus more to taste
2 large
boneless, skinless chicken breasts (about 1 lb.)
6 Tbsp
canola oil, separated
1 large
white onion, half thinly sliced and half chopped
3 clove
garlic,crushed
8 oz
cotija cheese or queso blanco, crumbled
4
plum tomatoes, stemmed and chopped
1
jalapeño peppers, stemmed and chopped
4 sprig(s)
cilantro, torn
24
6-inch corn tortillas

Directions Step-By-Step

1
Combine spices and 2 teas. of salt and sprinkle evenly over chicken breasts. Heat 2 Tbl. oil in a medium sauté pan over medium-high heat, and add chicken, sliced onion, and 1 clove garlic. Cook until the chicken is browned and no longer pink in the center, about 8 minutes per side. Transfer the chicken, onion and garlic to a medium bowl and allow to cool until able to handle.
2
While the chicken rests, make the salsa roja; Puree the chopped onion, remaining garlic, tomatoes, jalapeño, and cilantro in a blender until smooth, about one minute. Add 1 Tlb. of oil to the sauté pan and heat tomato mixture until slightly thickened and reduced to two cups, about 18-20 minutes. Season the mixture to taste and transfer salsa to a serving bowl, reserving 1/3 cup.
3
Using your fingers, shred the cooled chicken, and toss with the reserved salsa and the crumbled cotija, mixing well. Season with salt to taste and set aside.
4
Preheat oven to 435^, with racks in upper and lower thirds, and line two 10x15 inch rimmed baking trays with foil. Wipe out saute pan and add remaining oil. Fry tortillas one at a time for 2-3 seconds per side until just soft; remove from oil and place on one of the prepared trays in sets of four. Place 2 Tbs. filling in a vertical line down the center of each softened tortilla, and roll up tightly.Place seam-side down on the second tray, leaving 2 inches of space between each flauta. Repeat with remaining tortillas, arranging half on each tray. Bake 30-35 minutes, alternating racks and rotating trays halfway through cooking time until flautas are crisp and deep golden. Serve warm with salsa roja on the side.

About this Recipe

Course/Dish: Chicken
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids, Healthy