Flautas
Ingredients
1 or 2 pks of Corn tortillas
2 or 3 chicken breast (you can also use steak)
3 cups Mexican cheese (Chihuahua)
Tooth picks
1 to 2 cups of Oil
Chicken seasonings
1 tbsp. Sazon complete
1 tbsp. Adobo
½ tbsp. Garlic powder
½ tbsp. Onion powder
2 cups of Chicken broth
1 pk of Sazon
3 tbsp. safrito
Steps to cook the chicken:
Put the chicken in a crock-pot along with all the seasonings and let this cook for about 3 hours on high until chicken is tender to shed.
Once the chicken is done, let it cool for a few minutes and then shred the chicken.
Prepare a workstation for assembling of the flautas.
Steps for making the flautas:
Lay a tortilla down on a clean surface and add the about a tablespoon of the chicken on top of the tortilla. Then add heaping tablespoon of cheese on top of the chicken.
Roll the filled tortilla as tight as you can without breaking it. Insert a toothpick at the seam of the tortilla to help hold it together when you fry. Prepare all your flautas and place on a cookie sheet until ready to fry.
*I ran out of toothpicks so we used skewers*
Heat oil until hot. You can test the oil by adding one flauta to the oil to see if the oil sizzles. When the oil is hot, put about 5 flautas in the oil and cook for about 5 minutes or until brown on that side. (Overloading the pan will cause the temperature of the oil to drop, which could result in oily flautas). Turn flauta to cook the other side. The frying process for each batch should take about 10 minutes.
Once the flautas are golden brown take them out of the oil and place them on a paper towel line plate. Repeat steps until all of the flautas are cooked.
Serve this a snack or dinner with Arroz con gandules. That is what we do, and yummy it is.
You can also put these in the air fryer Air fryer one by one at 380 for about 10 minutes. Note: Check to make sure they are at the crispness you want. #flautas #puertoricanrecipe #easydinnerrecipe #spanish
Making flautas at home is a rewarding experience that combines traditional Puerto Rican flavors with simple cooking techniques. One tip I’ve found invaluable is using a crock-pot to cook the chicken with a blend of sazón, adobo, garlic powder, onion powder, chicken broth, and sofrito. This slow cooking method not only tenderizes the chicken perfectly but also infuses it deeply with seasoning, making the shredded chicken supremely flavorful. When assembling flautas, rolling the tortillas tightly is key to ensure they hold together during frying. If toothpicks aren’t available, skewers work just as well to keep the seam sealed. Also, testing the oil temperature by dropping one rolled flauta first helps maintain the perfect heat, preventing greasy results. For a healthier alternative, I highly recommend trying the air fryer method. Cooking each flauta individually at 380°F for about 10 minutes yields a crispy texture similar to frying but with less oil. Just keep an eye on them and adjust the time according to your preferred level of crunchiness. Serving flautas with arroz con gandules completes this traditional Puerto Rican meal, offering a delightful combination of textures and flavors. Adding a side of guacamole or a fresh pico de gallo salsa elevates the dish further. Whether enjoyed as a quick snack or a full dinner, homemade flautas impress with their authentic taste and satisfying crunch, making them a favorite in many households.
