Imported from the web

Authentic Mexican Chicken Flautas with Homemade Salsa Roja

Name: Authentic Mexican Chicken Flautas with Homemade Salsa Roja
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 5 servings
Cuisine: Mexican
Ingredients: 1.5 lb Boneless chicken breasts; 15 Small corn tortillas (Use 15–20 tortillas.); 0.75 White onion (½ onion for cooking the chicken; ¼ onion for the salsa.); 5 Garlic cloves (3 cloves for the chicken; 2 cloves for the salsa.); 1 Cilantro (1 small bunch.); Salt (To taste; for the chicken.); Water (Enough to cover the chicken.); Vegetable oil (For frying; amount as needed.); 4 Ripe tomatoes (Quartered.); 4 Dried guajillo chiles (Seeded.); 1.25 cup Water (Use 1–1½ cups.); 0.5 tsp Ground cumin (Optional.); Salt (To taste; for the salsa.); 0.5 White onion (Sliced; for finishing the salsa.); 1 tbsp Cooking oil (For sautéing the sliced onion.); 2 cup Shredded lettuce; 0.5 cup Queso fresco or Cotija (Crumbled; use either cheese.); 0.5 cup Mexican crema; 0.25 Red onion (Thinly sliced.); 1 Ripe avocado (Diced.)

Recipe by Traditional Mexican Recipes @traditionalmexicanrecipes · Facebook

Imported by Jerry Vogel on SeeMeCook

Crispy corn tortillas rolled around tender shredded chicken are topped with a warm homemade guajillo salsa roja, lettuce, Mexican crema, crumbled cheese, red onion, and avocado.

5 servings75 minMexican

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Ingredients

1.5 lb Boneless chicken breasts
15 Small corn tortillas (Use 15–20 tortillas.)
0.75 White onion (½ onion for cooking the chicken; ¼ onion for the salsa.)
5 Garlic cloves (3 cloves for the chicken; 2 cloves for the salsa.)
1 Cilantro (1 small bunch.)
Salt (To taste; for the chicken.)
Water (Enough to cover the chicken.)
Vegetable oil (For frying; amount as needed.)
4 Ripe tomatoes (Quartered.)
4 Dried guajillo chiles (Seeded.)
1.25 cup Water (Use 1–1½ cups.)
0.5 tsp Ground cumin (Optional.)
Salt (To taste; for the salsa.)
0.5 White onion (Sliced; for finishing the salsa.)
1 tbsp Cooking oil (For sautéing the sliced onion.)
2 cup Shredded lettuce
0.5 cup Queso fresco or Cotija (Crumbled; use either cheese.)
0.5 cup Mexican crema
0.25 Red onion (Thinly sliced.)
1 Ripe avocado (Diced.)

Steps

1
Place the chicken breasts in a pot with the ½ white onion, 3 garlic cloves, cilantro, salt, and enough water to cover. Simmer for 15–25 minutes, until fully cooked and the chicken reaches 165°F (74°C).
2
Remove the chicken from the pot and let it cool slightly. Shred it with two forks.
3
Warm the corn tortillas until soft. Fill each with shredded chicken and roll tightly.
4
Heat vegetable oil in a skillet. Place the flautas seam-side down first, then turn them as they fry until golden and crispy, about 3–5 minutes per batch.
5
Put the quartered tomatoes, seeded guajillo chiles, ¼ white onion, and 2 garlic cloves in a pot with 1–1½ cups water. Simmer for 10–15 minutes.
6
Blend the simmered tomato and chile mixture with the optional ground cumin and salt until smooth.
7
Sauté the sliced ½ white onion in 1 tablespoon cooking oil.
8
Add the blended salsa to the sautéed onion and simmer for 3–5 minutes.
9
Arrange the crispy flautas on a plate and spoon the warm salsa roja over them.
10
Top with shredded lettuce, crumbled queso fresco or Cotija, Mexican crema, thinly sliced red onion, and diced avocado. Serve immediately.

Notes

The post lists a total cook time of 40–50 minutes but does not provide exact timings for warming tortillas or frying other than 3–5 minutes per batch. Yield is given as 4–5 servings.