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Flautas Ahogadas (Crispy Flautas in Salsa)

Tuesday, March 26, 2019 Edit
These crispy, rolled corn tortillas are filled with chicken and "drowned" in a warm salsa verde. It's a classic dish full of flavor and textures.

Flautas Ahogadas (Crispy Flautas in Salsa)

Ingredients
FOR THE SALSA
  1. 2 POUNDS TOMATILLOS PEELED AND WASHED
  2. 4-6 SERRANO PEPPERS STEMS REMOVED
  3. 1-2 CLOVES GARLIC
  4. 1/2 LARGE WHITE ONION
  5. 1/2 CUP WATER FROM SALSA INGREDIENTS
  6. SALT TO TASTE
  7. 1/3 CUP CILANTRO CHOPPED (OPTIONAL)
FOR THE FLAUTAS
  1. 1¾ CUP GRAPESEED OIL OR CANOLA OIL
  2. 16 CORN TORTILLAS
  3. 3 FULL CUPS SHREDDED CHICKEN BREAST (PREVIOUSLY COOKED)
  4. 16 TOOTHPICKS
  5. YOU WILL ALSO NEED
  6. 2 CUPS MEXICAN CREMA OR SOUR CREAM
  7. 1 CUP COTIJA CHEESE CRUMBLED
  8. A COMAL
Directions
For the Salsa
  • To a pot of simmering water, add the tomatillos, serranos, garlic and onion. Cook for 7-10 minutes or just until tomatillos turn from bright green to to olive green.
  • Using a slotted spoon, transfer salsa ingredients to the blender. Add ½ cup of cooking water and salt to taste. Blend on high until smooth. If adding cilantro, wait until the salsa cools a bit and then add it. Blend for a few seconds and set aside.