• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 6
    OK

    Kosher Chicken Flautas

    Flautas come from the Spanish word for flute. These rolled tacos are pan-fried until crisp and they resemble their namesake. They are a great way to start a meal, as they are both kid-friendly and loved by adults. This Mexican treat heats things up with spice and cools things down with the avocado cream.


    Ingredients
    4
    chicken thighs, with skin and bone
    4
    teaspoons
    taco seasoning, divided
    1
    tablespoon
    canola oil, plus more for searing
    1
    onion, cut into 1/4-inch dice
    1/4
    teaspoon
    cayenne
    1/3
    cup
    canned black beans, drained and rinsed
    2
    plum tomatoes, seeded and cut into 1/4-inch dice
    1/4
    cup
    packed fresh cilantro leaves
    12
    small flour tortillas
    2
    avocados, peeled and pitted
    1/4
    cup
    mayonnaise
    2
    teaspoons
    fresh lemon juice
    *
    chopped cilantro, for garnish
    Directions
    Preheat the oven to 350°F.
    Place the chicken thighs onto a small baking pan. Rub ½ teaspoon taco seasoning into each thigh, coating all the surfaces. Roast, uncovered, for 40 minutes. When cool enough to handle, discard the skin and bones. Coarsely chop the chicken. Set aside.
    In a medium skillet, heat 1 tablespoon canola oil. Add the onion; sauté until shiny, 4-5 minutes; do not allow it to brown. Sprinkle in remaining 2 teaspoons taco seasoning, cayenne, and beans. Add the chicken; cook for 3 minutes. Remove the pan from the heat. Stir in the tomatoes and cilantro.
    Place ¼ cup of the chicken filling into the center of each tortilla. Roll each tortilla tightly around the filling, securing each flauta with 1-2 toothpicks.
    Heat 1 inch canola oil in an 8-quart pot. Using tongs, hold a flauta in the hot oil until firm, then release; cook until golden brown, about 2 minutes. Remove to a paper towel-lined plate. Discard the toothpicks. Repeat with remaining flautas.
    In a food processor fitted with the metal “S” blade, pulse the avocado, mayonnaise, and lemon juice until smooth.
    Serve 2 flautas per plate, topped with avocado cream and garnished with chopped cilantro.

    The base number of servings for this recipe is 6
    OK

    Categories 

    Chicken

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