Now, these, I used to make for my ex-girlfriend, Karoline, and she loved them! I would take them and put them into two overlapping tortilla shells to make them bigger and then serve them over spanish rice. Very delicious and VERY filling!
2 1/2 pounds chicken
1/2 onion, chopped
1 1/2 jalapenos
1 tablespoon salt
1 to 2 cups vegetable oil
36 corn tortillas
In a pot, cover chicken with water. Add onion, jalapenos, and one
teaspoon of salt and bring to a boil and simmer until tender, about
1 hour. Remove meat from pot and cool. Pull chicken apart into small
pieces. Chicken should be continuously pulled apart until
string-like consistency. In a deep pan, heat the oil to about 375 to
400 degrees F. Dip corn tortillas into hot oil for 1/2 a second or
until tortilla is soft. Lay the shredded chicken in the middle of
the corn tortillas. Add enough meat to make sure you taste the
flavor of the meat and the corn tortilla. Roll the tortilla up and
put toothpick through the middle of the flauta to hold in place.
Once rolled, deep fry each flauta in the oil already heated (used to
soften the corn tortillas) until corn tortillas turn to a golden
brown or to your preference. Allow cooling off time. Remove
toothpicks and serve 6 flautas on a plate with salsa or guacamole.
Yield: 6 servings
Prep Time: 1 hour
Inactive Prep Time: 1 hour
Cook Time: 1 hour 40 minutes
