Shredded Chicken Flautas

The secret to making these long rolled tacos is the raspadas, tortillas that have had the top layer literally rasped off and discarded, before they are wrapped around a tasty filling and fried until crisp. If time is tight, omit this step and simply use regular corn tortillas. You can also substitute purchased salsa for one or both of the homemade salsas, if you like.

 

Shredded Chicken Flautas

 

Ingredients

 

For the pasilla and árbol chile salsa:

• 4 dried árbol chiles
• 2 dried pasilla chiles
• 2 garlic cloves, unpeeled
• 6 ripe plum tomatoes, coarsely chopped
• Juice of 1/2 lime
• Fine sea salt

For the avocado salsa:

• 1/2 lb. (250 g) tomatillos
• 1/2 white onion
• 3 serrano chiles
• 3/4 cup (45 g) chopped fresh cilantro, plus whole leaves for garnish
• 1 tsp. brown sugar
• 2 avocados, pitted
• Fine sea salt

For the filling:

• 2 bone-in chicken breasts
• 1/4 white onion plus 1/2 cup (2 oz./60 g) chopped white onion
• 1 Tbs. safflower or canola oil
• 3 serrano chiles, seeded and chopped
• 1 garlic clove, minced
• 1 large, ripe tomato, finely chopped, or half a 14.5-oz (455-g) can diced tomatoes, drained
• Fine sea salt
• 12 thin corn tortillas, each 6 to 7 inches (15 to 18 cm) in diameter
• Canola oil for frying

For serving:

• 2 cups (6 oz./180 g) thinly shredded cabbage, seasoned with the juice of 1 lime (optional)
• 1 cup (250 ml) crema or sour cream
• 12 radishes, sliced (optional)

Directions

 

1. To make the pasilla and árbol chile salsa, wipe the chiles clean with a damp cloth. Heat a heavy fry pan over medium heat. Add the chiles to the pan. Press down firmly for several seconds with a spatula, then turn the chiles and press down for a few seconds more before removing. The chiles should change color only slightly and become more aromatic. Set aside.

 

2. Line a heavy fry pan with aluminum foil and place over medium-high heat. Add the garlic and roast until the pulp is softened and the skins are blackened, letting the garlic sit undisturbed as it blackens, turning just a few times to roast all sides. This will take about 5 minutes. Set the garlic aside until cool enough to handle, then peel.

 

3. In a saucepan over medium heat, combine the chiles with water to cover and bring to a simmer. Cook for 5 minutes, remove from the heat and let soak for about 10 minutes. The chiles should be very soft.

 

4. Put the garlic tomatoes, and lime juice in a blender or food processor and blend only until broken up. Drain the chiles, tear into small pieces and add to the tomato mixture. Add 1/2 tsp. salt and process to a slightly rough-textured consistency. If the mixture is too thick, add a few tablespoons of water. Transfer to a bowl and serve. (The salsa will keep for 1 day, covered, in the refrigerator.)

 

5. To make the avocado salsa, husk, rinse and coarsely chop the tomatillos. Cut the white onion into small chunks. Coarsely chop the serranos. In a blender, combine the chiles, onion and 1/2 cup (125 ml) water. Process until partially smooth. Add the tomatillos, chopped cilantro and brown sugar and blend until the mixture is coarsely textured.

 

6. Scoop the avocado flesh into a bowl and coarsely mash with a fork. It should be chunky. Stir in the chile mixture and season with salt. Lightly garnish with cilantro leaves. Cover and refrigerate for up to 3 hours before serving.

 

7. To make the filling, put the chicken in a large saucepan and add 4 cups (32 fl. oz./1 l) water and the 1/4 onion. Bring to a boil, reduce the heat to medium, cover and simmer until the chicken is cooked through, 15 to 20 minutes. Remove the chicken and set aside to cool, reserving the stock for another use. Shred the meat, discarding the skin and bones.

 

8. In a fry pan over medium heat, warm the oil. Add the chopped onion, chiles and garlic and sauté just until softened, about 3 minutes. Raise the heat to medium-high, add the tomato and cook, stirring occasionally, until the excess moisture is absorbed, 10 to 15 minutes longer. Remove from the heat and stir in the shredded chicken and salt to taste. Set aside.

 

9. If making the raspadas, heat a dry heavy fry pan over low heat. Place a tortilla on it and allow it to just dry out without browning, 3 to 5 minutes. Remove from the pan and immediately use a table knife to scrape and then pull off the top layer of the tortilla, which should puff up, making it easier to scrape. Repeat to rasp off the tops of the remaining tortillas.

 

10. To fry the tortillas, pour about 3 Tbs. oil into a deep, heavy fry pan and heat over medium-high heat. When the oil is hot but not smoking, pass each tortilla briefly through it, turning once. Transfer to paper towels.

 

11. To form each flauta, put a large spoonful of the filling along the center of a tortilla, roll up tightly and secure with a wooden toothpick, if necessary.

 

12. Add oil to a depth of 1 inch (2.5 cm) into the same fry pan and place over medium-high heat until hot. Working in batches, add the flautas to the oil and fry, turning several times to cook evenly, until lightly browned and crisp, about 2 minutes. Using tongs, lift the flautas out of the oil, allowing any excess oil to run off, and lean them against a pan on absorbent paper so they can completely drain. Keep warm in a 200°F (95°C) oven while frying the rest of the flautas.

 

13. Line a serving platter with the cabbage, if using, then top with the flautas. Drizzle with the avocado salsa and crema. Garnish with the radishes, if using, and serve the chile salsa on the side. Serve immediately. Serves 6.

 

 

 

 

 

Bring a true taste of Mexico to your table with our mouthwatering collection of down-home dishes in Rustic Mexican, by Deborah Schneider.