Chances are you’ll be feeding a boatload of people this Sunday. And the chances are even better that they are going to want something crunchy, salty, a little greasy, and probably covered in salsa. Well, you’re in luck because I’ve got something that will meet every one of those desires.
I made these chicken flautas for Hiro’s birthday party a couple weeks ago and they were a smashing success. It was one of those situations when you are in mid-party prep and your thinking, once again, I’ve lost my mind. Which I always seem to think when I’m in the depths of things and (in this case) have 25 flautas rolled and 25 more to go and only 14 people coming over (half of which are children) and there is no way in hell I need this many flautas. The next morning The Professor made a bee line for the fridge to eat some leftover flautas for breakfast only to be sorely disappointed that they were all GONE!!
So while you can make a smaller batch of these flautas, like for example, cut the recipe in half and use 3 boneless, skinless chicken breast, or 5-6 boneless, skinless chicken thighs, I’d be careful if I were you. That will only be enough if you have like 4 people coming over and don’t plan on eating any yourself. Which why, for the love of God, would you not be eating any yourself?!!
I commend you for your austerity measures but this is not Greece people, this is the Super Bowl so roll up your sleeves, break out the fryer and make yourself some flautas, yo! Go Katy Perry!!
Some other snackies:
- Deviled Eggs My Way
- Honey Mustard Snack Mix
- Roasted Squash and Kale Quesadillas
- Chicharonnes de Harina {Fried Mexican Wheat Crisps with Chile and Lime}
Chipotle Chicken Flautas For a Crowd {Dairy-Free, Gluten-Free}
I like to serve these up as they are done frying, refilling the platter as I go. If you want to make them ahead you can fry them the night before, then reheat on a baking sheet at 350°F for about 10-15 minutes.
You will need about 50 toothpicks to keep the flautas closed until after they are fried.
Ingredients
- 3 tablespoons olive oil
- 1 large onion, diced
- 1 large pasilla pepper, seeded and diced
- 5 cloves garlic, chopped
- 4 chipotles chiles en adobo, chopped
- 2 large tomatoes, diced or 1 (15-ounce) can diced tomatoes
- 1 teaspoon ground cumin
- 1 whole (5-pound) chicken
- 6 cups water
- 1 teaspoon salt, plus more for seasoning
- 1 lime, plus more for garnish
- 50 corn tortillas
- 2-3 cups vegetable oil, for frying
For Serving: (here are some ideas, you can do store-bought salsa too, if you'd prefer)
- Pico de Gallo
- Guacamole
- Harissa Ranch
- Sour Cream
Instructions
- Heat olive oil in a large stock pot over medium-high heat. Add onion and pasillas and season with salt and pepper. Let cook until translucent, about 8 minutes. Add garlic and chipotles and season again. Cook another minute or two, stirring occasionally.
- Add tomatoes, cumin, chicken, and water and bring to a boil. Reduce heat to a simmer and continue cooking until chicken is very tender, about 1- 1 1/2 hours. Turn the chicken from time to time so it cooks evenly.
- Remove chicken from pot and set on a large plate to cool. Pour liquid through a sieve into a heat-proof bowl. Save solids, cool broth then cover and save in the refrigerator or freezer for another use.
- Once chicken is cool enough to handle, shred and place in a large bowl, removing all skin and bone. Add reserved vegetables, the teaspoon of salt and squeeze the lime over the mixture. Toss together and taste to see if it needs more lime juice or salt.
- Heat a cast iron skillet or nonstick frying pan over medium heat. Warm tortillas one at a time until they are very flexible, about 1 minute a side. Place in a clean dish towel to keep warm.
- Place several tortillas out on a clean work surface and put about 3 tablespoons of chicken on the bottom third of each tortilla. Roll the tortilla up over the filling and continue rolling into a tight cylinder. Secure closed with a toothpick at the seam. Continue with the remaining tortillas and chicken.
- Place a large, deep frying pan over medium heat. Add enough oil so it reaches 1-inch up the side of the pan. If you have a deep-fry thermometer place it in the oil, when it reaches 350°F, it is ready. If you don't have one, the oil is ready when a small cube of bread browns in 30 seconds. Meanwhile cover a baking sheet with paper towel and set near the stove.
- Carefully place a few flautas at a time in the pan (they should have plenty of room to move around) and fry until brown and crisp, about 2-3 minutes. Flip and brown on the other side, about a minute more. Remove with tongs to the paper towel-lined baking sheet and repeat with remaining flautas.
- Remove the toothpicks (or let your guests do this) and serve immediately with guacamole, Harissa ranch, and/or sour cream.
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0g
Previous
I saw these Flautas and always wanted to make them.
Do I cut up the chicken before I cook it in the large pot?
Bon Appetito!
Hi Mary Beth! No you can put the chicken in whole, no need to cut it up. Just make sure you turn it a couple times while it is cooking so it cooks evenly. Enjoy!!
My ex-boyfriend was from Mexico City and could cook the best food. Chicken Flautas was among my favorite dishes he served. Pacho would cover them with shredded lettuce, sour cream, radishes, chopped tomatoes, and salsa.
I don’t miss him but sure miss his cooking.
Hahaha Vicki! You don’t need Pacho! Now you can make your own and top them with whatever you like (although the combination you mentioned sounds divine!)