Flautas with Shredded Chicken
Submitted by Maggie Sears Andrews, from Williams-Sonoma “Mexican” Cookbook
Ingredients
1 tbsp. of canola oil or safflower oil and more for frying
1/2 a white onion, finely chopped
3 serrano or jalapenos
2 cloves garlic, minced
1 large, ripe tomato, finely chopped or 1/2 cup drained canned diced tomato
2 1/2 cups of finely shredded chicken sea salt
12 thing corn tortillas about 6 inches in diameter
4 cups of finally shredded romaine lettuce
1 teaspoon fresh lime juice
For garnishes:
1/2 cup of salsa verde
1/2 cup of crema and extra for serving
6 radishes, trimmed and sliced
Directions
To make poached chicken, put 2 lbs of chicken breasts or thighs in a saucepan, add boiling water to cover, and place over medium-high heat until the water returns to a boil, skimming off any foam that forms on the surface
Reduce heat to medium-low and add a slice of white onion, 4 peppercorns, and 1 clove of garlic
Cover and simmer until the meet is opaque throughout, about 20 minutes
Add sea salt to taste during the last 5 minutes (this can be done early and then refrigerated)
In a frying pan over medium-high heat, warm the oil
Add onion, chiles, and garlic and sauté until softened, about 2 minutes
Stir in the tomato and continue to cook, stirring constantly, until the mixture thickens and the color changes, about 3 minutes
Fold the chicken in, season to taste with sea salt, and heat thoroughly
Remove from the heat and set aside
Place a heavy frying pan or stove top griddle over medium-high heat until hot
Lay a tortilla briefly on the hot surface to make it pliable
Transfer it to a flat work surface and arrange several tbsp of the chicken filling across the lower third of the tortilla
Tightly roll the tortilla up into a tube to make a flauta, secure with w toothpick, and set aside. Repeat with the remaining chicken
In a bowl, toss the lettuce with lime juice
Spread it out on a serving plate or on individual plates, dividing it evenly
Pour oil to a depth of at least 3/4 inch into a deep, heavy frying pan and heat over medium-high heat until the oil shimmers and registers 350 degrees on a deep frying thermometer
Add the flautas, 2-3 at a time, and fry until crisp and pale gold on all sides, about 4 minutes
Using a slotted spoon or tongs, transfer them to paper towels to drain. Keep warm in a low oven while frying the rest
Place all the flautas on the lettuce on the platter, or arrange 2 or 3 on each plate
Spoon the salsa across flautas, then top with crema and radishes, and serve