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So do you know these as taquitos, flautas or dorados??? Like with any foods, depending on what region of Mexico your family is from, they are known by different names. In my family they were known as flautas, but also referred to as taquitos. My Mom's flautas were always filled with shredded beef or carne deshebrada and served with a blended tomatillo-avocado salsa. This is how I came to know and love them as one of my favorite home cooked meals. Nowadays flautas or taquitos are made with both corn and flour tortillas and could be filled with beef, chicken, pork, or all veggies. When making them for friends I always opt for a chicken filling because it is the most popular. I often make these in big batches and freeze them for a later date. They reheat easily in the oven. This is my quick version of chicken taquitos, flautas, and dorados.
1 rotisserie chicken
2 cans (7 ounces each) of diced green chiles
1/2 cup grated Cotija or queso fresco, crumbled
1/4 cup green onions, diced
1/4 cup cilantro chopped
Juice of 1 lime or lemon
2 teaspoons cumin
2 teaspoons garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
24 to 30 corn tortillas
One of the greatest tips I learned, was actually from my Thai friend Suwanee, while making fried spring rolls one day, I saw how she stood them up in a bowl lined with paper towels to let the oil drain out. Works great for flautas too!
1. In a large bowl, combine the shredded chicken along with green chiles, cheese, green onions, cilantro, lime juice, and spices, stir well to combine, taste for salt.
2. Preheat 4 cups of canola oil to medium heat in a heavy, deep skillet or pan. At the same time, heat a flat griddle pan to medium heat. I like to heat 6 tortillas at a time on the griddle and keep them warm in a tortilla warmer. In the past I have used the microwave to heat the tortillas, but they always, always tear and crack open when I roll them. My Dad always told us that the tortilla needed that cooking on the hot comal (griddle) to complete the cooking process, and I believe it!
3. Once you have 12 tortillas in the warmer, you can start filling and rolling. Add about 3 to 4 tablespoons of filling in each tortilla. Roll as tight as you can and secure with toothpick. Your pan should be big enough to fry 6 flautas at once. While the 6 are frying, heat another 6 tortillas and transfer them to the warmer, this will help the process go alot faster. Line a large bowl with paper towels, set aside. Cook the flautas for a minute or two on each side or until golden and crispy. Transfer cooked flautas to bowl and let drain. Remove toothpicks before serving. Yields up to 8 servings.
Other recipes by Sonia:
Mexican Red Rice
Chile Relleno with Serrano Shrimp
Cheesy Chorizo Bread
Flank Steak Tacos
Queso Fundido with Barbeque Shrimp
Annatto-Citrus Marinated Chicken
Chile Garlic Shrimp Kabobs
Chicken Enchilada Soup with Chayotes
Dulce de Leche and Chocolate Chip Chimichangas
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