Flautas de Pollo


As you all may know Chef Marcela has had her hands full with baby Anna Carina. And well with all things being extra merry and bright at #CasaMarcela, making her tribe feel extra loved is priority and what better way to show love than cooking them some real Mexican comfort food. This recipe is truly a gem that will make adults and kids of all ages happy. Also here is a great tip: next time you make chicken and don't know what to do with the left over chicken you won't think twice, flautas are the way to go. Now with this being the last post of 2016 all we can do is thank you for the love and support. Chef Marcela has some amazing things in store for you this 2017, we just can't wait, stay tuned amigos! Happy New Year!


Love, Marla


Flautas de Pollo 


Ingredients

  • 1/2 cup finely chopped white onion

  • 1 jalapeno, stemmed and deveined

  • 2 tablespoons chopped fresh cilantro leaves

  • 1 tablespoon freshly squeezed lime juice

  • 2 avocados

  • 2 tablespoons olive oil

  • Salt and freshly ground black pepper

  • 1 bone-in chicken breast, with skin

  • 2 teaspoons olive oil, plus 2 tablespoons

  • Salt and freshly ground black pepper

  • Vegetable oil, for frying

  • 6 corn tortillas

  • 1/4 cup Mexican crema or sour cream

  • 3 tablespoons shredded iceberg lettuce

  • Grated parmesan cheese, for topping


Directions

Preheat the oven to 350 degrees F. Brush the chicken breast with olive oil and sprinkle generously with salt and pepper, to taste. Put the chicken on a small sheet pan and roast until fully cooked through, about 25 minutes. Remove the chicken from the oven and allow it to cool before shredding.

In a blender or food processor combine onion, jalapeño, cilantro, lime juice, avocados,olive oil,salt and pepper. Blend until smooth. 

In a medium shallow skillet heat enough vegetable oil to come half way up the sides of the pan. Shred the chicken into small pieces and put about 2 tablespoons down the center of each corn tortilla. Roll up each tortilla like a cigar and secure them with a toothpick. Fry the tacos until golden brown on all sides, turning once, about 4 minutes total. Remove the toothpicks and cut each taco in half.

To serve: Top with shredded lettuce and avocado salsa verde. Drizzle with Mexican crema and sprinkle with grated parmesan cheese.

Cook's Note: *Before rolling flautas heat up tortillas directly over a gas flame (or dry skillet) to make them nice and pliable.



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