Chicken Flautas with Cotija and Salsa Roja

1
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.

Rating:

★★★★★ 1 vote

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

How to Make Chicken Flautas with Cotija and Salsa Roja

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.

Printable Recipe Card

About Chicken Flautas with Cotija and Salsa Roja

Course/Dish: Chicken
Regional Style: Mexican




Show 3 Comments & Reviews

20 Ultimate Comfort Food Recipes

20 Ultimate Comfort Food Recipes

Kitchen Crew @JustaPinch

Creamy, cheesy, yummy and crazy delicious comfort food to help you get through these cold winter days!

Chicken Dinner Recipes To Try This Week

Chicken Dinner Recipes to Try This Week

Kitchen Crew

One of my favorite things to make during the week is chicken. I always have some handy in the freezer so I don't have to run to the store when...

How To Make Compound Butter

How to Make Compound Butter

Kitchen Crew @JustaPinch

Compound butter sounds extremely fancy and hard to make. In reality, it is extremely simple to prepare and will enhance any meal. They are made by mixing softened butter with...