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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Ghhh Juhhii
[email protected]Not a fan of these flautas. The chicken was dry and the flautas were bland. I wouldn't recommend this recipe.
Benaiah Moffat
[email protected]These flautas were a bit too greasy for my taste, but the flavor was good. I think I would try baking them next time instead of frying them.
Zain Bhai
[email protected]Just made these chicken flautas and they were incredible! The chicken was so tender and flavorful, and the flautas were crispy and golden brown. I loved the addition of the cotija cheese and salsa roja, which really brought the dish together. Will de
Sirzu Shrestha
[email protected]These flautas were so easy to make and they turned out delicious! I used store-bought rotisserie chicken to save time, and the flautas still came out amazing. I served them with sour cream and guacamole, and they were a huge hit with my friends.
Umar farooq
[email protected]These chicken flautas were a hit with my family! The chicken was perfectly seasoned, and the flautas were crispy on the outside and tender on the inside. I loved the combination of flavors from the cotija cheese and the salsa roja. I will definitely