Flautas De Pollo(Chicken Flautas)

* Exported from MasterCook *

FLAUTAS DE POLLO (CHICKEN FLAUTAS)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Tex-Mex Chicken
Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Miguel (MJNT73C) -- Posted on *P 4/09/92
12 Corn Tortillas
1 Whole chicken breast -- remove
and shred
1 Garlic clove -- diced
1/3 large Onion -- diced
1 large Ripe red tomato -- diced
2 tablespoons Olive oil -- Salt to taste
to taste
2 small Green chile peppers -- diced
-----ACCOMPANIMENTS-----
Salsa fresca OR
Guacamole
Creme fraiche
-----MEL'S GUACAMOLE-----
1 Garlic clove
1 small Hot green pepper
2 Avocados; peeled -- seed
and mashed.
1/3 cup Fresh cilantro -- minced
1 small Onion -- diced
to taste -- Pepper to taste

In a small pan, saute the garlic & onion in the oil until translucent. Add the
tomato & pepper and continue frying. Add the chicken, salt & pepper.
Fry for 3-4
more minutes. Remove from heat.

In another frypan, heat about 1" corn oil on med.
high. The tortillas you use should be of good quality, thin, and 6-7" long. If
you use those grocery store kind from the plastic bags, they will be too thick
and will crack when you roll them. In each tortilla, place 1 heaping tbsp of
the
chicken filling. Carefully roll them up, as tightly as possible. Secure with
3-4
toothpicks. Fry each in the oil until the tortilla is hard and a golden color.
Continue until all 12 flautas are made.

My guacamole: On a griddle, toast 1 clove garlic and 1 small hot green pepper.
remove the garlic from the skin, and place it and the pepper, stem removed, in
a
molcajete. Mash them up. Add 2 avocados, peeled & seed removed, one at a time
and mash them also. In a small bowl, place the above, along with 1/3 cup minced
cilantro, 1 small diced white onion, and salt & pepper to taste. Stick the
seeds
back in to prevent discoloration.

Formatted for MM by E. Caldwell -KVNH17B



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