Flautas (Taquitos) de Pollo
Flautas (Taquitos) de Pollo
Ingredients
For the Filling
- 2 small potato, diced
- 1/2 onion, diced
- 1 tablespoon oil, as needed
- 1/2 teaspoon garlic salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1 rotisserie chicken, shredded (or 3 cups precooked chicken)
- 2 Roma tomatoes, diced
- 1/2 teaspoon chicken bouillon, to taste
- 1/3 cup chicken broth, or water
- 1/4 cup cilantro, chopped
For the Salsa
- 2 Roma tomatoes
- 3 tomatillos
- 2 chile serrano or jalapeno peppers
- 1 habanero pepper, optional, for extra spice
- 2 cups water, as needed for boiling and blending
- 1 slice onion, small piece
- 2 garlic cloves
- 1/4 teaspoon salt, to taste
- 1 tablespoon oil, as needed for frying salsa
For Assembly and Frying
- 24 corn tortillas
- 3 cups oil, for deep frying, as needed
- 24 toothpicks, as needed for securing flautas
Instructions
- 1
Heat a large pan over medium heat. Add 1 tablespoon of oil. Once the oil is hot, add the diced potatoes and diced onion to the pan.
⏱️ 2 min
- 2
Season the potatoes and onion with garlic salt and black pepper. Mix well and allow to cook for 5 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
⏱️ 5 min
- 3
Add the shredded rotisserie chicken (or 3 cups precooked chicken) to the pan with the cooked potatoes and onion.
⏱️ 1 min
- 4
Add the diced Roma tomatoes and chicken bouillon to the mixture. Mix everything together and allow it to cook for about 3 minutes.
⏱️ 3 min
- 5
Pour in the 1/3 cup chicken broth or water. Lastly, add the chopped cilantro. Mix everything one last time. The filling is now complete. Set the filling aside and allow it to cool down for a few minutes.
⏱️ 5 min
- 6
In a small saucepan, add the 2 Roma tomatoes, 3 tomatillos, 2 chile serrano or jalapeno peppers, and the 1 habanero pepper (if using). Cover the vegetables with water.
⏱️ 2 min
- 7
Set the saucepan over medium-high heat and bring the water to a boil. Boil the vegetables until softened, about 8-10 minutes.
⏱️ 10 min
- 8
Once the vegetables are boiled, transfer them to a blender cup. To the blender cup, add a very small piece of onion, 2 garlic cloves, salt, and 1/4 cup of water. Blend all the ingredients until smooth. Add more water if needed to reach desired consistency.
⏱️ 5 min
- 9
Return the saucepan to the stove, ensuring it is dry. Heat 1 tablespoon of oil in the saucepan over medium heat. Once the oil is hot, carefully pour the blended salsa into the saucepan.
⏱️ 2 min
- 10
Bring the salsa to a simmer. Once simmering, taste it for salt and adjust if needed. Reduce the heat to a medium-low setting and allow the salsa to continue simmering for about 3 minutes, or until it has slightly thickened. Set the salsa aside.
⏱️ 5 min
- 11
Preheat the corn tortillas to make them pliable. This can be done on a comal or in the microwave (wrap in a damp paper towel and microwave for 30 seconds to 1 minute). Place the preheated tortillas in a Ziploc bag to keep them warm.
⏱️ 5 min
- 12
Take one preheated corn tortilla and place a generous amount of the cooled chicken and potato filling in the center. Push the filling slightly back and tightly roll the tortilla around the filling. Use a toothpick to secure the rolled flauta. Repeat with remaining tortillas and filling.
⏱️ 10 min
- 13
Heat about 3 cups of oil in a frying pan over medium-high heat to a suitable temperature for deep frying (around 350-375°F).
⏱️ 5 min•🌡️ 360
- 14
Carefully place the rolled flautas into the hot oil, frying in batches to avoid overcrowding the pan. Fry the flautas until they are golden brown and crispy on one side. Once golden, you can remove the toothpick (if the flauta holds its shape) and flip it over to fry the other side until golden brown. This usually takes 2-3 minutes per side.
⏱️ 10 min•🌡️ 360
- 15
Remove the fried flautas from the oil and place them on a plate lined with paper towels to drain excess oil. Serve immediately with the prepared salsa and your favorite toppings.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Flautas (Taquitos) de Pollo
For the Filling
- 2 small potato, diced
- 1/2 onion, diced
- 1 tablespoon oil, as needed
- 1/2 teaspoon garlic salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1 rotisserie chicken, shredded (or 3 cups precooked chicken)
- 2 Roma tomatoes, diced
- 1/2 teaspoon chicken bouillon, to taste
- 1/3 cup chicken broth, or water
- 1/4 cup cilantro, chopped
For the Salsa
- 2 Roma tomatoes
- 3 tomatillos
- 2 chile serrano or jalapeno peppers
- 1 habanero pepper, optional, for extra spice
- 2 cups water, as needed for boiling and blending
- 1 slice onion, small piece
- 2 garlic cloves
- 1/4 teaspoon salt, to taste
- 1 tablespoon oil, as needed for frying salsa
For Assembly and Frying
- 24 corn tortillas
- 3 cups oil, for deep frying, as needed
- 24 toothpicks, as needed for securing flautas
Instructions
- 1
Heat a large pan over medium heat. Add 1 tablespoon of oil. Once the oil is hot, add the diced potatoes and diced onion to the pan.
⏱️ 2 min - 2
Season the potatoes and onion with garlic salt and black pepper. Mix well and allow to cook for 5 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
⏱️ 5 min - 3
Add the shredded rotisserie chicken (or 3 cups precooked chicken) to the pan with the cooked potatoes and onion.
⏱️ 1 min - 4
Add the diced Roma tomatoes and chicken bouillon to the mixture. Mix everything together and allow it to cook for about 3 minutes.
⏱️ 3 min - 5
Pour in the 1/3 cup chicken broth or water. Lastly, add the chopped cilantro. Mix everything one last time. The filling is now complete. Set the filling aside and allow it to cool down for a few minutes.
⏱️ 5 min - 6
In a small saucepan, add the 2 Roma tomatoes, 3 tomatillos, 2 chile serrano or jalapeno peppers, and the 1 habanero pepper (if using). Cover the vegetables with water.
⏱️ 2 min - 7
Set the saucepan over medium-high heat and bring the water to a boil. Boil the vegetables until softened, about 8-10 minutes.
⏱️ 10 min - 8
Once the vegetables are boiled, transfer them to a blender cup. To the blender cup, add a very small piece of onion, 2 garlic cloves, salt, and 1/4 cup of water. Blend all the ingredients until smooth. Add more water if needed to reach desired consistency.
⏱️ 5 min - 9
Return the saucepan to the stove, ensuring it is dry. Heat 1 tablespoon of oil in the saucepan over medium heat. Once the oil is hot, carefully pour the blended salsa into the saucepan.
⏱️ 2 min - 10
Bring the salsa to a simmer. Once simmering, taste it for salt and adjust if needed. Reduce the heat to a medium-low setting and allow the salsa to continue simmering for about 3 minutes, or until it has slightly thickened. Set the salsa aside.
⏱️ 5 min - 11
Preheat the corn tortillas to make them pliable. This can be done on a comal or in the microwave (wrap in a damp paper towel and microwave for 30 seconds to 1 minute). Place the preheated tortillas in a Ziploc bag to keep them warm.
⏱️ 5 min - 12
Take one preheated corn tortilla and place a generous amount of the cooled chicken and potato filling in the center. Push the filling slightly back and tightly roll the tortilla around the filling. Use a toothpick to secure the rolled flauta. Repeat with remaining tortillas and filling.
⏱️ 10 min - 13
Heat about 3 cups of oil in a frying pan over medium-high heat to a suitable temperature for deep frying (around 350-375°F).
⏱️ 5 min•🌡️ 360 - 14
Carefully place the rolled flautas into the hot oil, frying in batches to avoid overcrowding the pan. Fry the flautas until they are golden brown and crispy on one side. Once golden, you can remove the toothpick (if the flauta holds its shape) and flip it over to fry the other side until golden brown. This usually takes 2-3 minutes per side.
⏱️ 10 min•🌡️ 360 - 15
Remove the fried flautas from the oil and place them on a plate lined with paper towels to drain excess oil. Serve immediately with the prepared salsa and your favorite toppings.
⏱️ 2 min