Easy, delicious, budget friendly Mexican dish!
- 4 lb. Tortillas for Flautas
- 250 g Ricotta style-cheese
- 2 C Refried Beans
- 2 C Cooked Shredded Chicken
- +Oil for Frying
- Shredded Lettuce
- Sliced Tomatoes
- Sliced Onions
- Sliced Avocados
- Lime Wedges
I’m using tortillas specially made for flautas, they are thinner and longer, but feel free to use regular tortillas if you cannot find the ones I’m using.
The Chicken was cooked in salted water with a bay leave, a small piece of onion, one garlic clove and plenty of salt. Let it cool then shred it. If you have any leftover chicken feel free to use that instead.
The Ricotta Style Cheese was seasoned with a pinch of salt and black pepper.
The Beans were refried in lard, and seasoned only with salt. You can refried them with Chorizo to give them more flavor.
To make the flautas:
Grab a tortilla and place about a tablespoon of the filling right in the center of the tortilla spread it just in the center of the tortilla lengthwise, then roll the tortilla to make a flauta, remember flautas are very thin, so don’t add too much of the filling.
Keep the flauta in place with a toothpick. Keep on making the flautas, and you can keep up to three flautas together with the same toothpick. Keep on repeating these steps until you are done.
Heat up plenty of oil to 350ºF. When the oil is hot, now fry the flautas for about 40 seconds on the first side, at this point you can remove the toothpick from the flautas, then flip them around and continue to fry them for another 30 seconds or until they are golden brown and crisp on all sides.
Drain them on paper towels.
Top the flautas with shredded lettuce, onion slices, tomato slices, pickled pork skin, your favorite salsa and a drizzle of mexican cream.