Monday, July 31, 2017


Ingredients for 4 servings

1 clove garlic, finely chopped
1 small onion, chopped
1 Tbsp. vegetable oil or lard
2 cubes Chicken flavor Cubes
2 cups shredded cooked chicken
2 medium ripe tomatoes
8 corn tortillas
additional vegetable oil or lard for frying flautas


Broil tomatoes about 8 minutes or until charred and well softened, turning occasionally. Remove skin from tomatoes. Process peeled tomatoes, onion, garlic and Bouillon with Chicken Flavor Cubes in blender or food processor until smooth.

Heat 1 tablespoon oil in medium skillet over medium heat. Add tomato mixture and shredded chicken and bring to a boil. Reduce heat and simmer about 3 minutes or until slightly thickened.

Heat 1-inch oil in large deep sided skillet over medium-high heat. Fry each tortilla about 10 seconds to soften; drain on paper towels. Divide chicken mixture between tortillas, roll up and secure each with a toothpick.

Fry flautas in batches in same skillet about 2 minutes or until crisp, turning occasionally. Drain on paper towels.

Serve, if desired, with guacamole and drizzle with Mexican crema or sour cream.

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