MEXICAN CHICKEN FLAUTAS
INGREDIENTS
PROCEDURE
Sauce Ingredients:
40ml of Spicy Huichol Sauce
1 1/2 cups of chopped tomatoes (approx. 2 tomatoes-big dunks).
The juice of 2 lemons.
Salt and pepper to taste.
Flauta’s Ingredients:
1 large chicken breasts cooked in water with salt and shredded.
½ cup of chopped white onion.
12 pcs corn tortillas.
Sunflower oil.
Salt and pepper to taste.
Chopsticks to secure the flutes.
Salsa Procedure:
Put all the ingredients in the processor of food until the tomatoes are crushed well, confirm seasoning and reserve.
Flautas Procedure:
Fry the onion in a little vegetable oil until it turns transparent.
Add the shredded chicken and season, let cook for five minutes over medium heat. Reserve.
Cut the tortillas in half, fill each with 1 tablespoon of chicken and carefully roll ensure that they are tight, secure with a toothpick so that they do not open.
In a frying pan, heat the oil and fry the flutes. for three minutes or until golden brown everywhere. Take out and put on a towel of paper to remove excess fat.
Remove chopsticks.
Serve hot and accompany with the Sauce Huichol Spicy tomato.