2 Chicken Breasts, diced
1/2 onion, chopped
1 Tablespoon of Taco Seasoning
1 Teaspoon of Salt
1 to 2 cups vegetable oil plus 1 additional tablespoon
12 corn tortillas
In a sauté pan, heat one tablespoon of vegetable oil then add chicken and onion. Sauté chicken and onion for 3 to 4 minutes or until the onion is translucent and chicken is cooked though.
Next add 1 tablespoon of Taco Seasoning and ¼ cup of water.
Continue to sauté for 1 to 2 minutes to allow the chicken to soak in the seasoning. Remove from heat and allow to cool, set aside. In a deep skillet or deep fryer, heat the oil to about 350 F or medium to high heat.
Using tongs, dip corn tortillas into hot oil for ½ a second or until tortilla is soft. Lay the shredded chicken in the middle of the corn tortillas.
Add enough meat to make sure you taste the flavor of the meat and the corn tortilla. Roll the tortilla up and put toothpick through the middle of the flauta to hold in place.
Once rolled, deep fry each flauta in the oil already heated (used to soften the corn tortillas) until corn tortillas turn to a golden brown or to your preference.
Allow cooling off time. Remove toothpicks and serve 3 flautas on a plate with salsa or guacamole
Times: Prep: 20 min Total: 50 min
Yields 4 Servings
3 ripe avocados
2 tablespoons freshly squeezed lime juice (1 lime)
½ Cup of Pico De Gallo (4 ounces)
¼ teaspoon of cumin
1 teaspoon kosher salt
Times: Prep15 min Total: 15 min