Flautas de Pollo : The flautas de Pollo, is a dish of Mexican cuisine, known as “Mexican snacks”, 1 are tacos made of rolled and fried corn tortilla, which may have different content such as: chicken, shredded meat , hash, potato, beans, cheese, among others. They are served accompanied by tomato sauce, lemon, lettuce or cabbage, sliced onion and tomato, cheese and cream, depending on the person’s taste.
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- 1 Story
- 2 Preparation of Chicken Flutes
- 3 Ingredients for Chicken Flutes
- 4 For the salad
- 5 Sources
Flutes are a dish of Mexican cuisine, originating in Sinaloa, known as “Mexican snacks”, which consists of a corn tortilla filled with different ingredients, mainly shredded chicken or beef meat, although they can be stuffed with cheese or potato, which is then rolled and then fried in oil so that it is crisp. It is served accompanied by green sauce, guacamole and cream. Tortillas (freshly made preferably), shredded chicken or beef (can also be mixed), potato or cheese, green or red sauce, sour cream and guacamole are used for their preparation. First the tortilla is rolled with the filling inside, then it is fried until crisp, they are typically served covered with the guacamole, the cream and the red or green sauce. They can be accompanied with rice, beans and / or salad. In Mexico, flutes are used to accompany meals with omelette is a deeply rooted custom, they are even used even when dishes that are not typical of Mexican cuisine are served; but it undoubtedly highlights how much they are used in their own gastronomy and a very typical dish is Mexican flutes, various fillings but you find them all over the country and the reason is that they are simple, practical and very good. They have been consumed since the time of the Aztecs and were served in this way to avoid getting your fingers dirty. The Tacos vary in content depending on the geographical area of the country and the time of day, there are morning, evening and night owls. The great city of Mexico is the best stage in the taco world and, according to what they say, the most outstanding would be the street taco or placero, Its name is derived from the great similarity that these have with the musical instrument of the same name. Only in Ciudad Victoria, Tamaulipas, the rolled tacos of flour, without frying, are known as flutes.2
Preparation of Chicken Flutes
- Place the breasts in a pot with enough water, add the consommé, salt and pepper to taste, the oregano, the cumin and cook until the chicken is ready.
- Remove the chicken from the pot and let it rest in a strainer. Reserve 2 cups of broth.
- Shred the chicken with your hands or with the help of a fork.
- Chop the tomatoes, garlic, onion and bell pepper, put them in a blender and process until you have a homogeneous mixture.
- Add the mixture to a pan next to the previously reserved chicken broth, cornstarch, mustard, salt and pepper to taste and cook over medium heat while stirring.
- When the sauce has reduced and has a slightly thick consistency, remove it from the heat.
- Now place the tortillas on a plate and fill them with the amount of chicken you prefer, roll and place a toothpick in the middle so that the flute does not fall apart.
- In a frying pan, heat the oil and introduce the flutes very carefully, cook them 1 minute on each side or until they are well browned.
- Remove them from the oil and let them drain on absorbent kitchen paper.
- For the salad, place all the ingredients in a container, add a little olive oil, season with salt and pepper to taste and mix.
- It only remains to serve the flutes on a plate, bathe them with the sauce and add the amount of cheese and sauce you want on top. Enjoy this delicious dish as you like.
Preparation: 45 minutes Total Time: 1 hour 30 minutes Cook: 45 minutes Servings: 4 people
Ingredients for Chicken Flutes
- 1 pound boneless chicken breast
- 12 corn tortillas
- 12 wooden toothpicks
- 2 tablespoons of chicken broth
- ½ tablespoon of ground oregano
- ½ tablespoon of cumin powder
- Salt and pepper to taste
- ½ onion
- 2 garlic cloves, peeled
- 4 red tomatoes
½ red pepper
- 3 tablespoons cornstarch dissolved in 100 ml of water
- 1 tablespoon of mustard
- Enough oil for frying
- Grated white cheese to taste
For the salad
- 2 red tomatoes, julienned
- 6 lettuce leaves, washed and chopped
- 1 avocado, cut into julienne strips