Flautas with Salsa Verde

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Credit: ACF Chef Alejandra Kauachi, Mexico Lindo Cooking School
National Culinary Review, 2023

From the Chef

“Flautas are just one of many antojitos (small plates or appetizers) enjoyed during Mexican Independence Day and other celebrations and gatherings. “I usually make them with pulled beef like flank steak, or pulled chicken or chicken tinga cooked with tomato, onion and chipotle,” says Chef Kauachi, who spreads the meat in a thin layer on a large tortilla that she then rolls up, secures with a toothpick, deep fries and serves in groups of three on a plate with a bright and refreshing salsa verde made by simply blending raw tomatillos with onion, garlic, serrano chile and cilantro. A sprinkling of cotija cheese and dab of crema top it all off. Chef Kauachi also serves the chicken tinga on a flat, fried tostada with the same salsa and toppings, plus refried beans.”


For the flautas:
10- or 12-inch flour tortillas
Cooked, pulled chicken or beef
Vegetable oil, for frying
Shredded lettuce
Cotija cheese, crumbled

For the salsa verde:
1/2 pound tomatillos
1/2 white onion
1 garlic clove
1 serrano peppers (seeded, optional)
10 sprigs cilantro
Salt, to taste
1/2 cups water


1. Line each tortilla on one side with about 2 ounces of the cooked meat and roll into a tight cylinder. Secure with toothpicks. Repeat with remaining tortillas and set aside.
2. Make the salsa verde. Place all ingredients in a blender and process until smooth.
3. Pour enough oil in a large pot to measure about 3 or 4 inches up from the bottom and heat to 350 degrees F. Carefully add flautas, one or two at a time, and fry until browned and crisp, about a minute. Set aside to drain on a paper towel-lined plate or tray.
4. To serve, place flautas on a large plate. Spoon salsa over all and garnish with the lettuce, crema and cheese.


Makes 8 servings


Appetizer, Main Dish, Poultry, The National Culinary Review

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