On Tap Oil & Vinegar Recipe Detail

Chicken Flautas

Ingredients:

For the shredded chicken:

• 2 lbs boneless, skinless chicken breasts or thighs
• 1/2 medium yellow onion, sliced thin
• 1 medium tomato
• 2 cloves garlic
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp canned chipotle pepper
• 1/4 cup of water
• Pinch of sugar
• 1 Tbsp Cilantro & Roasted Onion Olive Oil

For the flautas:

• 16 corn tortillas
• Toothpicks
• Chipotle Olive Oil, for frying
• Shredded lettuce
• Crema – sour cream
• Sliced avocado

Directions:

Make the shredded chicken:

In large pot boil chicken with kosher salt. Once cooked and cooled, shred and set aside.

In blender: mix tomato, garlic, canned chipotle peppers, 1/4 cup of water, black pepper and pinch of salt and sugar.

In skillet sauté sliced onions using Cilantro & Onion Olive Oil until translucent, then add shredded chicken and tomato chipotle sauce. Cook until juices are absorbed into chicken.

Make the flautas:

Warm tortillas. (If using microwave, stack tortillas on plate and cover with damp towel. Microwave until pliable, 10-15 seconds.)

Spoon 1 Tbsp shredded chicken onto tortilla. Roll tortilla up over filling tightly, then secure with toothpick so filling doesn't fall out during frying. Place on plate and repeat with remaining tortillas.

Add enough Chipotle infused Olive Oil to Dutch oven so it comes up about 2".
Using tongs, carefully slide flautas into oil and fry until golden-brown and crispy, flipping halfway through, 2-4 minutes total.

Transfer flautas to baking sheet and place in oven until all are fried.

Serve warm with shredded lettuce, crema, and avocado slices.