Crispy chicken flautas with tomatillo salsa and crumbled cheese.
Ingredients
Scale
Measurement units
- 12 whole corn tortillas
- 2 cup barbacoa, shredded
- 1 cup vegetable oil
- 1 cup guacamole
- ½ cup pickled red onions
- ½ cup cotija cheese, crumbled
- ¼ cup fresh cilantro
- ½ cup salsa roja
Ingredients
Scale
Measurement units
- 12 whole corn tortillas
- 2 cup barbacoa, shredded
- 1 cup vegetable oil
- 1 cup guacamole
- ½ cup pickled red onions
- ½ cup cotija cheese, crumbled
- ¼ cup fresh cilantro
- ½ cup salsa roja
Instructions
Roll the flautas
Warm tortillas. Fill with barbacoa. Roll tightly, secure with toothpicks.
Ingredients
- tortillas (12 whole)
- barbacoa (2 cup)
- salsa roja (½ cup)
In hot oil
Fry until golden and crispy, 3-4 minutes. Drain.
Equipment
- deep skillet
Ingredients
- oil (1 cup)
Add the fresh herbs
Top with guacamole, pickled onions, cotija, cilantro. Serve salsa on side.
Ingredients
- guacamole (1 cup)
- pickled onions (½ cup)
- cotija (½ cup)
- fresh cilantro (2 tbsp)
Before you cook
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