Crispy Chicken Flautas Guacamole Salsa (Print Version)
# Ingredients:
→ For the Chicken Flautas
01 -
2 cups cooked shredded chicken
02 -
60 grams shredded cheese (cheddar, Monterey Jack, or Mexican blend)
03 -
0.5 teaspoon ground cumin
04 -
0.5 teaspoon smoked paprika
05 -
Salt to taste
06 -
Black pepper to taste
07 -
8 small flour or corn tortillas
08 -
Vegetable oil, for frying
→ For the Guacamole
09 -
2 ripe avocados
10 -
1 small tomato, diced
11 -
40 grams red onion, finely diced
12 -
1 tablespoon fresh lime juice
13 -
Salt to taste
14 -
Black pepper to taste
15 -
Chopped cilantro, optional
16 -
Minced jalapeño, optional
→ For the Green Salsa (Salsa Verde)
17 -
4 medium tomatillos, husked and rinsed
18 -
1 small jalapeño or serrano pepper
19 -
1 garlic clove
20 -
15 grams fresh cilantro
21 -
Salt to taste
22 -
Juice of 0.5 lime
23 -
Splash of water, as needed
# Instructions:
01 -
Bring a small pot of water to a simmer. Boil tomatillos and jalapeño for 5 minutes until softened. Drain, then transfer to a blender with garlic, cilantro, lime juice, and salt. Blend until smooth, adding a splash of water to adjust the consistency. Taste and adjust seasoning. Set aside to cool.
02 -
In a bowl, mash the avocados thoroughly. Stir in diced tomato, finely diced red onion, lime juice, salt, and black pepper. Mix until well combined. Incorporate chopped cilantro or minced jalapeño for additional flavor if desired. Cover and reserve in the refrigerator.
03 -
In a large bowl, mix shredded chicken with shredded cheese, cumin, smoked paprika, salt, and black pepper. Warm tortillas briefly to increase pliability.
04 -
Spoon approximately 2 tablespoons of filling along one edge of each tortilla. Roll tightly to form a cigar shape. Secure with a toothpick if necessary.
05 -
Heat 1.25 cm vegetable oil in a skillet over medium heat. Place flautas seam-side down and fry, turning to brown evenly, about 2–3 minutes per side until golden and crispy. Remove and drain on paper towels.
06 -
Arrange crispy flautas on a serving platter. Serve with guacamole and green salsa on the side. Garnish with extra lime wedges. Optional: top with sour cream, queso fresco, or chopped cilantro as desired.
# Notes:
01 -
For a lighter alternative, brush flautas lightly with oil, place on a baking sheet, and bake at 200°C for 15–20 minutes, turning halfway through.
02 -
Incorporate refried beans into the filling for extra heartiness.
03 -
Rotisserie chicken can notably reduce preparation time while delivering robust flavor.