CHICKEN FLAUTAS WITH COTIJA AND SALSA ROJA
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.
Provided by Pat Duran
Categories Chicken
Time 1h
Number Of Ingredients 17
Steps:
- 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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Sk Sakibop
[email protected]I tried this recipe and it was a disaster. The flautas were soggy and the chicken was tough.
Akpobosam Samuel
[email protected]These flautas were just okay. The chicken was a bit dry and the flautas were not as crispy as I would have liked.
Hari Theray
[email protected]I'm not a huge fan of flautas, but these were really good. The chicken was flavorful and the flautas were crispy.
Aminata S Balde
[email protected]These flautas were a bit more work than I expected, but they were worth it. They were delicious and everyone loved them.
waelalassar
[email protected]I wasn't sure how these flautas would turn out, but I was pleasantly surprised. They were crispy and flavorful, and the chicken was tender and juicy.
Cameron Lloyd
[email protected]These flautas were easy to make and turned out delicious. I will definitely be making them again.
Usma Qureshi
[email protected]I made these flautas for my husband and he loved them! He said they were the best flautas he's ever had.
Audrey Valdez
[email protected]I followed the recipe exactly and the flautas turned out perfect! They were crispy on the outside and tender on the inside.
Mercy Wisdom
[email protected]These flautas were delicious! The chicken was tender and juicy, and the flautas were crispy and flavorful. I will definitely be making these again.
Saad Hashmi Official
[email protected]I've made these flautas several times and they are always a hit. I love that I can use leftover chicken to make them.
Colton Cotton
[email protected]The recipe was easy to follow and the flautas turned out great! I used store-bought salsa roja and it worked perfectly.
Crystal Jackson
[email protected]I made these flautas for a party and they were a huge success! Everyone loved them. I will definitely be making them again.
Kazi Rima
[email protected]These chicken flautas were a hit with my family! The filling was flavorful and moist, and the flautas were crispy and delicious. I will definitely be making these again.