Chicken Flautas

2 large chicken breasts
salt, pepper, and comino to taste
1 c salsa verde (or any salsa you like)
6" corn tortillas

Season the chicken with salt and pepper. Cook in a little oil and cut into chunks with kitchen shears. Add 1 c salsa verde and warm through. Transfer to a food processor and pulse a few times until the meat is shredded finely. Season with salt, pepper, and comino to taste.

To assemble the flautas place the chicken filling (about 2 tablespoons) a bit off center (closer to you than perfectly centered), roll tightly and secure with a toothpick.* Fry in hot oil, turning once until they are golden brown. Drain on paper towels. Serve with queso, guacamole, salsa or sour cream.

*if the tortillas tear as you roll them pass them briefly through hot oil to soften them, allow to cool and then add filling. The fresher the tortilla the easier they will be to roll.
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