Authentic Mexican Cuisine: A Collection of Recipes

Taquitos (Flautas)

Serves: 4 to 6

Ingredients for the enchiladas:

1 pound boneless skinless chicken thighs, tenders or breasts.
Salt
Black pepper
Vegetable oil, such as expeller pressed canola oil or safflower oil
1 package (1 dozen) corn tortillas
Optional: 1/2 cup crumbled queso fresco, 2 tablespoons Mexican crema, chopped fresh cilantro

Preparation:

Preheat the oven to 350 degrees.

Season chicken with salt and black pepper to taste and place in oven-safe dish. Drizzle a small amount of vegetable oil over chicken. Roast the chicken in the oven for about 25-35 minutes or until it's throughly cooked. Remove from oven and let rest for a few minutes. Once the chicken has cooled off, shred it with a fork or by hand. Set aside.

Lay tortillas out onto a baking sheet in stacks of two and generously brush all sides with oil. Bake, turning them once, to soften and warm, about 2 minutes. Reduce oven to 300 degrees. Fill each warm tortilla with about 3 tablespoons of the chicken mixture. Then roll up into tight cigars and place on a plate seam side down. Repeat this process with all the tortillas. In a large nonstick skillet, heat 1/4 inch of oil over medium-high heat. Place 4 taquitos at a time, seam side down, into hot oil. Fry, turning once, until golden brown, about 2 minutes per side. Remove to a 13 by 9-inch pan lined with paper towel and keep warm in the oven until all are fried.

Optional: Sprinkle with queso fresco, Mexican crema, and cilantro. Serve immediately.

Recipe adapted from Rick Bayless's "Chicken, Bacon & Black Bean Taquitos"