Chicken rolled tacos, also know as Flautas de pollo, are another version of tacos. The tortillas will be filled with shredded chicken, then fried and served with your favourite mexican toppings. Can’t get simpler than that!
Place chicken breast in a pot. Add onions, celery and carrots. Add bay leaves, thyme, garlic and salt. Cover with water and boil until tender.
Strain the stock and set aside, then shred the chicken using two forks or use your electric mixer. If you do this when chicken is still warm it would be a lot easier.
In a cast iron skillet heat up tortillas both sides until they’re soft. Keep them warm wrapping them into a kitchen towel.
Place about 2 tablespoons of the shredded chicken on one side of a tortilla and roll it tightly into a tube-like shape. Place seam side down or secure with two toothpicks.
Repeat with all tortillas and set aside.
make the sauce
Place tomatoes in a medium sauce pan, cover with water and boil for about 20 minutes.
Let tomatoes cool down then peel them and place them into a blender.
Add garlic, oregano, thyme, pepper and one cup of chicken stock. Blend until smooth.
In a sauce pan heat olive oil over medium heat. Add tomato sauce, one cup of chicken broth and season with salt and pepper. Simmer for about 15 minutes then turn off the heat. Set aside.
make rolled tacos (flautas)
In a frying pan heat up a generous amount of oil. Fry the flautas over medium heat, turning them constantly until they’re evenly crispy (about 5-6 minutes).
Place them on a paper towel lined plate to drain excess of oil.
Take off the toothpick carefully to not break the taco. Then place all flautas in a serving plate where you previously put a bed of lettuce. Pour over a generous amount of tomato sauce, guacamole, pico de gallo and cheese .
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