Flautas Con Salchichas Recipes

MEXICAN STYLE CHICKEN FLAUTAS

Steps:

• Add the chicken to the previously heated tortillas, and roll.
• Stick a toothpick through each flauta to prevent it from unrolling.
• Fry them in canola oil over medium heat, constantly turning to make sure that you get the desired level of doneness.
• Pat dry the excess oil with a paper towel and remove the toothpicks.
• Top with chopped lettuce, pico de gallo, cheese, table cream, and salsa - in that order.

FLAUTAS DE POLLO (CHICKEN FLAUTAS)

Steps:

• Add the Canola oil to a large skillet over medium-high heat, and wait for the oil to reach between 350°-375°. In the meantime, assemble the flautas.
• Mix the shredded chicken and cheese in a large bowl together and set aside until ready to use.
• Wrap a stack of 3-5 flour tortillas at a time in damp paper towel and place on a microwavable -safe plate. Microwave for 30 seconds to 1 minute intervals, just until the tortillas are soft and pliable.
• Add about 2 tablespoons of filling to each tortillas and roll tightly. Once you have 3-4 flautas assembled, begin adding them to the oil one at a time.
• Gently add the flautas to the hot oil seam-side down, and using a pair of tongs, hold it in place for about 15 seconds. Fry for 30-45 seconds on each side, or until the flauta is golden in color. Set aside on a plate lined with paper towels, and repeat with remaining flautas.
• Serve with desired topping and enjoy!

FLAUTAS CON SALCHICHAS

Steps:

• Coloca 1 Singles cerca del borde de cada tortilla; ponles una salchicha encima. Enróllalas.
• Calienta el aceite en una sartén grande a fuego medio. Cocina las flautas 6 min. o hasta que estén doradas, volteándolas de vez en cuando. Escúrrelas en papel toalla; ponlas en un platón.
• Cúbrelas con los ingredientes restantes.

CRISPY FLAUTAS

Steps:

• Heat 1 teaspoon vegetable oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high and stir in the chicken breast. Cook and stir until the chicken breast is no longer pink in the center, about 10 minutes. Shred the chicken using two forks. Stir in the taco seasoning and water. Simmer until the liquid has evaporated, stirring occasionally, about 10 minutes. Stir in the Cheddar cheese, then remove from heat, and set aside.
• Lightly brush each corn tortilla will a layer of salsa. Spread about 2 tablespoons of the chicken mixture in a line along the bottom edge of the tortilla. Tightly roll the tortilla into a cylinder, and secure the ends with one or two toothpicks. Repeat with remaining tortillas.
• Heat 2 cups vegetable oil in a large skillet to 375 degrees F (190 degrees C).
• Fry the flautas in the preheated oil, no more than 4 at a time, until golden and crisp, about 4 minutes. Drain the flautas on a paper towel-lined plate. Discard toothpicks and top finished flautas with remaining salsa.