Directions
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Start by heating oil in a pot over medium heat. Add the fideo pasta and lightly toast it until it turns a beautiful golden brown. Stir constantly to avoid burning.
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Once the fideo is toasted, add the tomato sauce, chicken broth, garlic powder, onion powder, and a pinch of salt to the pot. Bring to a simmer, allowing it to cook for about 10 to 12 minutes or until the pasta is tender. Set this tremendous soup aside.
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Next, warm the corn tortillas until they are pliable. This makes them easier to roll without cracking.
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Once the tortillas are warm, fill each one with a generous amount of shredded chicken and cheese. Roll them tightly to create flautas.
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In a separate skillet, heat oil over medium heat. Place the flautas seam-side down in the hot oil and fry them until they are crispy and golden on all sides. This process usually takes about 3 to 4 minutes.
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After frying, remove the flautas from the skillet and drain them on paper towels to remove excess oil.
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To serve, place the crispy flautas on a plate and top them with shredded lettuce, sliced tomatoes, a drizzle of Mexican crema, and your choice of salsa. Accompany these with a warm bowl of fideo soup on the side.
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