The Purple Press

Filed under Opinion, Uncategorized

Food Recipe: Flautas

Hang on for a minute...we're trying to find some more stories you might like.


Email This Story






I’m going to share with you a bit of the Spanish culture, a delicious Mexican dish known as Flautas. Flauta means flute in Spanish, but it’s also a Mexican food dish that has alternative names, some such as taquitos, tacos dorados, or rolled tacos. A flauta is typically a small rolled-up tortilla that contains filling, including beef, cheese or chicken. The filled tortilla is then crisp-fried or deep-fried. The dish is often topped with condiments such as sour cream, salsa, and crumbled Mexican cheese. It’s also called flauta, not just because of the shape, but because you eat them with your hands like you would use a flute with your hands.

I decided to make the chicken flautas. I got the recipe from my dad who grew up with this dish as a rare and satisfying dinner and the recipe was passed down from his parents who lived in Mexico for most of their lives. The recipe includes:

To make the flautas (in general):

  • Cooked and shredded chicken, no skin.
  • Corn tortillas, average or bigger-sized, as many as you’d like to make.
  • Oil, corn oil, or vegetable oil.

The condiments to put on top of the flautas:

  • 1 carton of Bulk Central American Cream
  • Shredded lettuce
  • Chopped-up write onions
  • Don Francisco Cotija Cheese or queso fresco (crumbled)

For the green chile salsa (salsa verde)

  • 5 tomatillos
  • 4 green chiles
  • 2 pieces of garlic
  • Some salt, you can add some more chiles or salt if needed/wanted

I bought most of the ingredients from El Super and the already cooked Rotisserie chicken from Costco, but you can get them from almost any supermarket.

How to prepare and make the Flautas:

  1. Buy ingredients required.
  2. Prepare condiments and cut them up if needed, leave them in the fridge for freshness.
  3. Then you get your already cooked chicken, warm it up, and shred it.
  4. Get your pan or pot you’re going to use, fill it up, it should be a few centimeters, to at least cover half of the laid down flauta (in general).
  5. Turn on the stove, get the oil hot and ready to deep fry the flautas.
  6. Warm up your corn tortillas (already cooked) in the microwave, however many you’re going to make.
  7. Put a bit of chicken in the tortilla (not too little, nor too much), then roll it up, should look like a flute.
  8. After you have all of the flautas rolled up, start putting at least 2-3 in the hot-oil pan/pot.
  9. Leave them in until golden, flip them and keep a close eye on them so they don’t burn.
  10. After the first batch (2-3) are done, put them on a plate with a napkin on the bottom to soak the excess grease, or have them in a strainer with a plate at the bottom.
  11. When you’re completely done with that, make your salsa.
  12. Get your ingredients; 5 tomatillos, 4 chiles, 2 pieces of garlic, and some salt put them in the blender and blend into a salsa.
  13. After the salsa, set your plate up, put as many you’d like to eat on a plate.
  14. Then put your sour cream on the flautas, and next to the shredded lettuce.
  15. Then add the onions, cheese, and salsa.
  16. Last, eat with hands and enjoy!

I enjoyed making the dish, this is because it wasn’t difficult to make and this dish doesn’t need too many ingredients, most of them of which I already had at home, so that was good. And plus, they tasted delicious. I recommend these chicken flautas and you can now make them yourself in the comfort of your own home whenever you want. My brother Gabriel tried the flautas I made and he said that “they were great” and that he “loved the golden crunchiness to them. Also, with all of the condiments, they were even better, the cheese and salsa make the flautas complete.” I made enough for the family and we made a meal out of it, everyone, including myself enjoyed them. I look forward to making them again.

 

 

Print Friendly, PDF & Email
The Santiago Online News
Food Recipe: Flautas