Directions
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Begin by preparing the filling. In a large bowl, combine the shredded chicken, ground cumin, chili powder, garlic powder, salt, black pepper, finely diced onion, and chopped cilantro. Mix well until the ingredients are evenly distributed, creating a tremendous blend of flavors.
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Warm the corn tortillas for about 10-15 seconds in a skillet or microwave until they are pliable. This step is crucial, as it will prevent the tortillas from cracking when rolled.
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Take a tortilla and spoon approximately 2 tablespoons of the chicken filling onto the center. Be mindful not to overfill to ensure proper rolling.
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Roll the tortilla tightly around the filling to form a flauta. If needed, secure the ends of the flauta with toothpicks to keep them closed while frying.
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In a skillet, heat oil over medium-high heat. The oil should be hot enough so that a small piece of tortilla sizzles when added.
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Once the oil is ready, carefully place the flautas seam-side down in the skillet. Fry them for about 3-4 minutes, turning occasionally until they reach a tremendous golden-brown color and crispiness on all sides.
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Remove the flautas from the skillet and drain them on paper towels to absorb any excess oil.
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Serve hot with your choice of salsa, sour cream, and guacamole for dipping.
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