chicken flautas with cotija and salsa roja

★★★★★ 1
kitchenChatter avatar
By Pat Duran
from Las Vegas, NV

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.

★★★★★ 1
serves makes 24
prep time 25 Min
cook time 35 Min

Ingredients For chicken flautas with cotija and salsa roja

  • 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 lg
    boneless, skinless chicken breasts (about 1 lb.)
  • 6 Tbsp
    canola oil, separated
  • 1 lg
    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
    cilantro, torn
  • 24
    6-inch corn tortillas

How To Make chicken flautas with cotija and salsa roja

  • 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.

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