Description
The perfect crispy finger food and delicious dip. As an added bonus, they are so easy to make!
Ingredients
- FOR THE SPICY AVOCADO SAUCE:
- 2 Ripe Avocados, Peeled And Pitted
- ½ Lemon, Juiced
- ¼ cups Yellow Onion, Chopped
- 6 Tablespoons Fresh Cilantro
- 1 clove Garlic
- 1 Jalapeño, Stem And Seeds Removed, Chopped
- 2 Tablespoons Water
- Kosher Salt To Taste
- FOR THE CHICKEN FLAUTAS
- 2 Large Chicken Breasts With Skin And Bones
- 24 Corn Tortillas
- 24 Toothpicks
- ½ cups Vegetable Oil, For Frying
- FOR SERVING:
- Shredded Lettuce, Pico De Gaillo, Cotija Cheese, Sour Cream And Hot Sauce
Preparation
1. For the spicy avocado sauce: Combine the listed ingredients in the jar of a blender and puree until it is really smooth. Season to taste with additional kosher salt. Chill until ready to use.
2. For the flautas: Fill a large pot with salted water and add the chicken breasts. Bring to a boil then boil the chicken breasts until they are cooked through, about 20 minutes.
3. Remove the chicken from the pot of water and let it cool until you can handle it comfortably. Remove the skin and bones and shred the meat with a fork. Set it aside and use the chicken broth for something else.
4. Now roll 2 tablespoons of chicken into a corn tortilla until it is a tight “cigar”. Use a toothpick to secure the cigar.
5. When they are all rolled up, prepare the oil. In a large heavy skillet, heat ¼ inch of oil over medium heat. Add the flautas 4-5 at a time and cook them until they are golden brown and crispy on all sides, turning them as they cook. Remove the cooked flautas using tongs, and place on a paper towel lined plate. Continue to cook the rest of the flautas, adding more oil as needed. Remove the toothpicks after you have fried them. That’s it!
6. Serve the flautas hot on a platter with a bowl of avocado sauce for dipping. Or you could serve them over a bed of shredded lettuce with cotija, salsa and sour cream with the avocado sauce over the top.
