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Flautas de Pollo with Salsa de Aguacate

Homemade flautas de pollo are far superior to those frozen store-bought things with the mystery meat in them. They're also easy to make.
5 from 6 votes
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Main Course, Snack
Cuisine Mexican
Servings 12 flautas

Equipment

Ingredients
  

Salsa de Aguacate

  • 2 serrano chiles - use more or less, as desired
  • 6 oz. tomatillos - Husks and stems removed. Rinsed thoroughly
  • 2 cloves garlic
  • 1/2 tsp. Kosher salt
  • 2 tbsp. cilantro - chopped
  • 1/2 large lime - juiced
  • 1/3 cup water - use more or less, depending on the consistency you want your salsa
  • 1 large avocado

Flautas

  • vegetable oil - Enough to fill dutch oven to 1/2-inch deep plus 1 tbsp. (you can substitute fresh pork lard)
  • 1/4 cup white onion - diced small
  • 1 clove garlic - minced
  • 1 large chicken breast - about 1/2 lb., or a cup and half shredded
  • 1 small Roma tomato - seeded and diced small
  • 1/2 tsp. Kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 6 oz. Monterey Jack cheese - shredded
  • 12 yellow corn tortillas

Optional Garnishes

  • 3 tbsp. queso fresco - crumbled
  • 2 tbsp. cilantro - chopped
  • 1/2 small Roma tomato - seeded and diced small
  • 2 tbsp. white onion - finely diced

Instructions
 

  • Put the chicken breasts in a small pot and cover with 1-inch of water. Bring to a boil, then reduce heat to a simmer. Cook until an instant-read thermometer reads 165 in the center of the thickest part. About 10-15 minutes. Remove from water and shred well with forks.

Salsa de Aguacate

  • Put the serranos, tomatillos, and garlic cloves in a small pot and bring to a simmer. Cook for 15 minutes. Drain.
  • Remove the stems from the serranos, then slice them in half longways and scrape out the seeds and white veins (if you want it hot, leave in the seeds and veins). Peel the garlic. Add all of the salsa ingredients to a blender jar and blend until smooth.

Flautas

  • Heat 1 tbsp. cooking oil in a nonstick pan over medium-high heat. Add the onion and saute until beginning to turn translucent. About 3 minutes. Add the garlic and saute an additional 30 seconds. Add the chicken, diced tomato, salt, and pepper. Saute for an additional 2 minutes and set aside to cool for about 5 minutes.
  • In a medium-sized bowl, add the chicken mixture and all of the shredded cheese.
  • Wrap the tortillas in a paper towel and microwave for one minute, until soft.
  • Add about 3 tablespoons of the chicken mixture to two tortillas, then roll each one tightly and pin them together with two toothpicks. Be certain that the flaps on the tortillas are pinned down so they don't come open when frying.
    Continue stuffing, wrapping, and pinning your tortillas until you have six bundles of two tortillas each pinned together.
  • Heat the vegetable oil in your dutch oven until it reaches 350 degrees. Fry two bundles of flautas at a time, 1-1/2 minutes on each side. Remove them to a paper towel-lined plate. As you lift the flautas out of the frying oil, tilt them to the side so any oil inside will pour back out into the pot.
    Continue frying two bundles at a time until everything is done.
  • Remove the toothpicks, top with the salsa de aguacate, and any additional garnishes you choose. Serve immediately.
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