By Sue Lau, A Palatable Pastime
Chicken flautas with salsa cruda and simple guacamole
Serves 5
For the flauta:
2-1/2 cups chopped cooked roasted chicken
1 teaspoon ground cumin
salt and black pepper to taste
10 6-inch flour tortillas
20 toothpicks
cooking oil (if frying) or olive oil spray (if baking)
For the salsa cruda:
1 cup chopped ripe tomatoes
2 tablespoons minced red onion
1 tablespoon chopped cilantro
1 teaspoon tomato paste (from tube)
1 teaspoon extra virgin olive oil
1 teaspoon minced serrano or jalapeno pepper
1/4 teaspoon ground cumin
salt and black pepper (to taste)
Simple guacamole:
1 avocado, lightly mashed
1 tablespoon minced red onion
1 clove garlic, minced
1 small serrano pepper, minced (optional)
1 tablespoon minced cilantro
salt and black pepper (to taste)
1. Prepare salsa by mixing salsa ingredients together and prepare guacamole by mixing the guac ingredients together; cover the guac with plastic if it is to sit very long as it tends to oxidize. Do not prepare the guack well in advance but only 10-15 minutes early (it doesn’t take long to do).
2. Chop chicken and toss with ground cumin, salt and pepper.
3. Heat cooking oil in a skillet about an inch deep to hot but not smoking. Or alternatively, preheat oven to 400 degrees F.
4. Briefly warm flour tortillas just until soft (you can use a microwave or griddle).
5. Place 1/4 cup chicken mixture onto each tortilla and roll up, securing the tortilla with two toothpicks in an “x” pattern.
6. Fry rolled flautas in hot oil, for several minutes on each side or until golden and crispy; drain on paper toweling. Or to bake, spray each side with olive oil spray (or you could brush lightly with oil) and place on a baking sheet and bake for 20-25 minutes, turning once.
7. Remove toothpicks before serving.
8. Serve flautas with salsa and guacamole.
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