Tacos Dorados de Pollo (Chicken Flautas)
Tacos Dorados de Pollo (Chicken Flautas)
Ingredients
For the Chicken Filling
- 1 rotisserie chicken, shredded
- 1/3 white onion, sliced
- 1 medium tomato, diced
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon tomato bouillon
- 1 tablespoon vegetable oil
For the Pickled Onions (Cebolla Curtida)
- 1/3 purple onion, thinly sliced
- 1/4 cup lemon juice, from 2-3 lemons
- 1/4 teaspoon salt
For Assembly and Frying
- 10 corn tortillas
- 1/2 cup mozzarella cheese, shredded
- 2 cups vegetable oil, for frying
For Toppings (Optional)
- 2 cups shredded lettuce
- 1/2 cup crema, or Mexican sour cream
- 1/4 cup avocado sauce
- 2 tablespoons red hot sauce, or to taste
Instructions
- 1
Prepare the pickled onions (Cebolla Curtida): In a small container or jar, combine the thinly sliced purple onion, lemon juice, and salt. Cover and shake well to combine. Set aside to marinate while you prepare the rest of the ingredients.
⏱️ 2 min
- 2
Prepare the chicken filling: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the sliced white onion and sauté, tossing occasionally, until it becomes translucent, about 3-4 minutes.
⏱️ 4 min
- 3
Add the diced tomato to the skillet with the white onion. Season with black pepper. Continue cooking, stirring occasionally, until the tomatoes have softened and released their juices, about 3-5 minutes.
⏱️ 5 min
- 4
Stir in the shredded rotisserie chicken and tomato bouillon. Mix all ingredients thoroughly and cook for 5-7 minutes on medium-low heat, allowing the flavors to meld together.
⏱️ 7 min
- 5
Warm the tortillas: While the chicken mixture is cooking, stack the corn tortillas on a plate. Cover them with a damp paper towel and microwave until soft and pliable, about 30-60 seconds.
⏱️ 1 min
- 6
Assemble the flautas: Take one softened corn tortilla. Place a spoonful of the chicken mixture in the center, then sprinkle a small amount of shredded mozzarella cheese over the chicken. Roll the tortilla tightly into a flauta shape. Repeat with the remaining tortillas and filling.
⏱️ 5 min
- 7
Fry the flautas: Heat 2 cups of vegetable oil in a large, deep skillet or pot over medium-high heat until it reaches 350°F. Carefully place the rolled flautas into the hot oil, seam-side down, in batches to avoid overcrowding. Fry until the bottom side is golden brown and crispy, about 2-3 minutes.
⏱️ 8 min•🌡️ 350 - 8
Flip the flautas and continue frying until all sides are golden brown and crispy, about 2-3 more minutes. Remove the flautas from the oil and place them on a plate lined with paper towels to drain excess oil.
⏱️ 5 min
- 9
Serve: Plate the hot, crispy flautas. Top generously with shredded lettuce, a drizzle of crema, avocado sauce, red hot sauce, and the prepared pickled red onions. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Tacos Dorados de Pollo (Chicken Flautas)
For the Chicken Filling
- 1 rotisserie chicken, shredded
- 1/3 white onion, sliced
- 1 medium tomato, diced
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon tomato bouillon
- 1 tablespoon vegetable oil
For the Pickled Onions (Cebolla Curtida)
- 1/3 purple onion, thinly sliced
- 1/4 cup lemon juice, from 2-3 lemons
- 1/4 teaspoon salt
For Assembly and Frying
- 10 corn tortillas
- 1/2 cup mozzarella cheese, shredded
- 2 cups vegetable oil, for frying
For Toppings (Optional)
- 2 cups shredded lettuce
- 1/2 cup crema, or Mexican sour cream
- 1/4 cup avocado sauce
- 2 tablespoons red hot sauce, or to taste
Instructions
- 1
Prepare the pickled onions (Cebolla Curtida): In a small container or jar, combine the thinly sliced purple onion, lemon juice, and salt. Cover and shake well to combine. Set aside to marinate while you prepare the rest of the ingredients.
⏱️ 2 min - 2
Prepare the chicken filling: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the sliced white onion and sauté, tossing occasionally, until it becomes translucent, about 3-4 minutes.
⏱️ 4 min - 3
Add the diced tomato to the skillet with the white onion. Season with black pepper. Continue cooking, stirring occasionally, until the tomatoes have softened and released their juices, about 3-5 minutes.
⏱️ 5 min - 4
Stir in the shredded rotisserie chicken and tomato bouillon. Mix all ingredients thoroughly and cook for 5-7 minutes on medium-low heat, allowing the flavors to meld together.
⏱️ 7 min - 5
Warm the tortillas: While the chicken mixture is cooking, stack the corn tortillas on a plate. Cover them with a damp paper towel and microwave until soft and pliable, about 30-60 seconds.
⏱️ 1 min - 6
Assemble the flautas: Take one softened corn tortilla. Place a spoonful of the chicken mixture in the center, then sprinkle a small amount of shredded mozzarella cheese over the chicken. Roll the tortilla tightly into a flauta shape. Repeat with the remaining tortillas and filling.
⏱️ 5 min - 7
Fry the flautas: Heat 2 cups of vegetable oil in a large, deep skillet or pot over medium-high heat until it reaches 350°F. Carefully place the rolled flautas into the hot oil, seam-side down, in batches to avoid overcrowding. Fry until the bottom side is golden brown and crispy, about 2-3 minutes.
⏱️ 8 min•🌡️ 350 - 8
Flip the flautas and continue frying until all sides are golden brown and crispy, about 2-3 more minutes. Remove the flautas from the oil and place them on a plate lined with paper towels to drain excess oil.
⏱️ 5 min - 9
Serve: Plate the hot, crispy flautas. Top generously with shredded lettuce, a drizzle of crema, avocado sauce, red hot sauce, and the prepared pickled red onions. Serve immediately and enjoy!
⏱️ 2 min