Hubby wandered into the kitchen and wanted to know what we had planned for dinner. The man drives me nuts sometimes. I print out a schedule every Saturday morning before we go to the market of the week’s planned meals and stick it on the refrigerator door right under the schedule of weekend events in our area. He manages to notice if there’s a car show nearby on any given weekend, but not what we’re having for dinner on any particular night. We all have our priorities, I suppose.
I plan our meals for two big reasons. The first is basic economics – it makes it easier to create a shopping list if I know before I get to the market as to what I’ll need for the week. Sticking to a list keeps “grab” items out of the cart, most of the time. It also helps when I’m shopping in more than one location – like the farmer’s market and the big box stores. The other reason is I know what I need to thaw out for the next day, what prep work needs to be done before the meal and generally how to plan out my day. By the time my guys return home at the end of the day, I’ve got an assembly line going in the kitchen and the table is set.
I love trying new recipes. It was Tijuana Tuesday and the margaritas were already made!
Rotisserie Chicken Flautas
1 Rotisserie Chicken
2 cups Salsa Verde
1/2 cup Queso Fresco or Cotija (Mexican Cheese)
1/2 cup Monterey Jack, shredded
Canola Oil, as needed
10 Flour Tortillas, Taco size
1 cup Crema Mexicana (Sour Cream)
1 cup Pica de Gallo
Remove white and dark meat from chicken, discarding bones and skin. Shred the chicken into small pieces by hand and place in a bowl.
Add 1 cup of Salsa Verde to the chicken. Stir to blend. Add cheeses, mix well and set aside.
Fit a rimmed baking pan with a wire rack lined with paper towels; set aside.
In a large, heavy-bottomed pot or deep skillet heat oil (about 2 inches deep) over medium-high heat to 325 degrees.
Meanwhile, heat oven to 200 degrees.
Place a tortilla on a clean surface and spoon about 3 or 4 heaping tablespoons of chicken mixture in a line down the center. Form a cylinder of filling that is somewhat packed. This will make rolling the tortilla around the chicken easier. Roll the tortilla tightly around the filling and insert a toothpick through the center to secure. Repeat with remaining tortillas and filling.
Working in batches, fry the flautas until golden brown, 4 to 5 minutes, turning halfway through. Using tongs or a slotted spoon, carefully remove from oil, tilting flautas to drain excess oil. (See Cook’s Notes).
Place on wire rack in prepared pan, remove toothpicks, and transfer to oven to keep warm. Flautas will hold nicely in the warm oven with other dishes such as refried beans or rice or even a salad receive some final attention.
Serve hot with remaining salsa verde, Crema Mexicana and Pico de Gallo for dipping. If desired, sprinkle with additional cheese.
Cook’s Notes: It’s important that the filling be tight, the roll tight and the oil hot. I found that pulling the flutas out of the hot oil the half-way through, removing the toothpick, turning them over and re-securing again was far easier than tying to roll them in the pan. Tongs work better than a slotted spoon once the tortilla has fried up nicely. Turning too soon will cause the filling to fall out. While mine did not come out like the picture with the recipe, they still tasted awesome!
I think mine were a little fatter – like a deep fried chicken burrito.