Chicken flautas
Instructions:
- Marinade:
- 1 cup Italian dressing
- 1/2 teaspoon cumin
- 1/4 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- Flautas:
- 1 5- or 6-ounce chicken breast
- 3 tablespoons butter
- 1 teaspoon grated onion
- 1/4 teaspoon minced garlic
- 1/4 cup Xour
- 1/4 teaspoon salt
- 1 cup chicken stock or broth
- 1 tablespoon fresh parsley
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- White pepper to taste
- 4 cups oil for frying
- 8 corn tortillas
- Early in the day combine all marinade ingredients.
- Add chicken breast and marinate for 6 hours.
- Preheat grill. Remove from marinade and grill for 3 minutes on each side. Dice into small pieces.
- In a medium skillet, melt butter; add onions and garlic and sauté until just softened.
- Blend in flour and salt. Add chicken stock and cook until thickened.
- Add spices and herbs. Stir in chicken and cook slightly. Heat oil to 350 degrees.
- Soften tortillas in hot oil, one at a time, and place approximately 2 tablespoons of chicken mixture in each tortilla.
- Roll into cylinders as thick as your thumb.
- These can be cut in half for hors d’oeuvre size flautas.
- Fry at 350 degrees until crisp and lightly browned.
- Drain on paper towels.
- Serve with toothpicks and your favorite avocado sauce or guacamole.
- Yields 8 large or 16 small flautas.