Thursday, April 19, 2012

Chicken Flautas

1 (3-pound) rotisserie chicken
8 ounces queso fresco, crumbled (about 2 cups)
4 cups safflower or canola oil, for frying
16 (8-inch) flour tortillas

Remove white and dark meat from chicken and shred, discarding bones and skin.  In a large bowl, toss together chicken.  1 1/2 cups queso fresco, and salsa verde.
Fit a baking pan with a wire rack; set aside.  In a large, heavy-bottomed pot fitted with  a deep-fry thermometer, heat oil (about 2 inches deep) over medium-high heat to 325 F.
Meanwhile, preheat oven to 200 F.  Place a tortilla on a clean surface and spoon about 1/2 cup chicken mixture in a line down the center.  Roll tortilla up into a tight cylinder and insert a toothpick through the center to secure.  Repeat with remaining tortillas and filling.
Working in batches, deep-fry flautas until golden brown, 4-5 minutes, turning halfway through.  Using tongs or a slotted spoon, carefully remove form oil, tilting flautas to drain excess oil.  Place on wire rack in prepared pan, remove toothpicks, and transfer to oven to keep warm  Serve hot with salsa verde and remaining queso fresco.

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