Wednesday, December 16, 2009

Flour Tortilla Flautas



  • Tightly roll about 2 spoonfuls of the seasoned and shredded chicken in a tortilla and secure with a toothpick.
  • Repeat for each tortilla.
  • When the oil is hot enough to sizzle a spare piece of tortilla pretty quickly it is ready to cook to the tortillas.
  • Put in about three tortillas at a time depending on the size of your pot and let get golden and crispy on both sides, flipping once.
  • Remove and allow to drain on paper towels.
  • I served mine with a pepper-jack cheese sauce, pico de gallo, and guacamole.

1 comment:

  1. sounds yummy that is one Mexican food I will eat and like.:)