Monday, October 4, 2010
I tried my best to duplicate the Mayan Princess's flautas. I recreated this from taste memory and think I got pretty darn close.
Chicken Flautas: (makes about 20 flautas, figure on 2 to 3 per person)
4 boneless, skinless chicken breasts
1 package taco seasoning
20 (6) inch corn tortillas
2 cups shredded lettuce
1 to 2 cups shredded Cojito (mexican cheese) or mexican cheese blend such Sorrento's
2 tomatoes, diced (optional)
Creama (recipe follows, or store bought)
Oil for frying
Brown the chicken breasts in a bit of olive oil, then add 3/4 cup water and the contents of the taco seasoning packet. Bring to a simmer, cover and cook until chicken is cooked through - about 30 minutes.
Let chicken cool in pan with taco seasoning.
When cool enough to handle, gently shred the chicken into 1/2 to 1 inch pieces.
Wrap about 4 tortillas in a damp paper towel and microwave 20 to 30 seconds until soft enough to roll without breaking.
Working quickly, place about 1/4 chicken breast on one end of the warmed tortilla, then roll, and place face down on a cookie sheet. Cover with a damp paper towel or kitchen towel. Repeat until all your tortillas are filled with chicken.
Shred the lettuce, dice the tomatoes and place cheese in a small bowl. Set aside.
Make the creama:
8 ounces sour cream
3 to 4 ounces heavy cream
Whisk enough heavy cream into the sour cream to make it thick, but pouring consistency. If you want, add a few tablespoons of chopped cilantro. Set aside.
Heat about 3/4 inch oil in a heavy nonstick skillet. Place 5 to 6 flautas in hot oil, seam side down. Fry until golden, about 3 minutes, turn and fry other side until golden. Remove to brown paper bags to drain. Repeat with remaining flautas.
Arrange all your flautas on a large serving tray. Top with shredded lettuce, cheese and tomatoes. Drizzle with creama. Pass salsa and extra creama on the side.