Photograph of the finished Flautas

Mexico · Bánh ngô cuốn chiên giòn Flautas

Flautas

40 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tortilla Tortilla 12
  • Photograph of Chicken breast Chicken breast 12.7 oz
  • Photograph of Oil Oil 1 cups
  • Photograph of Lettuce Lettuce 3.5 oz
  • Photograph of Sour cream Sour cream 3.5 oz
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 3.5 oz
  • Photograph of Tomatillos Tomatillos 11.3 oz
  • Photograph of Shallots Shallots 1.2

Method

  1. 1 Boil the chicken for 15 minutes with shallots, then shred it and drain thoroughly; a wet filling will cause the oil to splatter when frying.
  2. 2 Steam the tortillas for 30 seconds to soften them; they will crack immediately when rolled tightly once cooled.
  3. 3 Arrange the chicken pieces in a vertical row, roll them tightly into long tubes, and secure the edges with toothpicks.
  4. 4 Fry in oil at 180 degrees for about 3 minutes, rolling the pastry tubes to ensure even browning and to keep them straight like a flute.
  5. 5 Remove toothpicks, arrange on top of lettuce, then drizzle with crushed tomatillo sauce, sour cream, and fresh cheese.

With an appliance

  • Air fryer 38 min

    For step 4: spray oil evenly around the pastry tubes and place the folded ends down. Air fry at 195 degrees for 8 minutes, flipping at the 5th minute to straighten and crisp the flauta.

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