Don't think I'm a total ignoramous, but I've often wondered what the difference between flautas and taquitos are. I mean they look pretty similar, they taste pretty similar, they can be made with the same ingredients, so what's the deal? I told myself it was the tortilla that determined whether what I was eating was a taquito or a flauta. I told myself flautas are made with flour tortillas and taquitos are made with corn. Then today I decided I really wanted to share this recipe for chicken flautas with you because YUM! But strangely enough the recipe calls for corn tortillas, not flour. What the flauta is going on here? I went looking on the internet and found out that many use the terms interchangeably.
Well, whether you call them chicken flautas or chicken taquitos, the recipe below makes some very good ones. Enjoy!
Read more ¿Qué Más?: Everything you know about eggs is wrong!
Ingredients
2 medium, ripe tomatoes
1 small onion, chopped
1 clove garlic
2 Knorr® Tomato Bouillon with Chicken flavor Cubes
2 cups shredded cooked chicken
1 Tbsp. vegetable oil
8 corn tortillas
Additional vegetable oil for frying flautas
Directions
Broil tomatoes about 8 minutes or until charred and well softened, turning occasionally. Remove skin from tomatoes. Process peeled tomatoes, onion, garlic and Knorr ® Tomato Bouillon with Chicken Flavor Cubes in blender or food processor until smooth.
Heat 1 tablespoon oil in medium skillet over medium heat. Add tomato mixture and shredded chicken and bring to a boil. Reduce heat and simmer about 3 minutes or until slightly thickened.
Heat 1-inch oil in large deep sided skillet over medium-high heat. Fry each tortilla about 10 seconds to soften; drain on paper towels. Divide chicken mixture between tortillas, roll up and secure each with a toothpick.
Fry flautas in batches in same skillet about 2 minutes or until crisp, turning occasionally. Drain on paper towels.
Serve, if desired, with guacamole and drizzle with Mexican crema or sour cream.
Image and recipe via Making Life Better
