Chicken Flautas
BC Wine Pairing; Rosé Sparkling or Semillon
Serves 4
Total Time: 40 minutes
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients
4 chicken breasts
2 tbsp olive oil
2 chipotle peppers in adobo sauce
½ sweet onion, chopped
1 tomato, cut in half
2 cloves of garlic
2 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1 cup chicken stock
12 8-inch soft flour tortillas
toothpicks
2 cups oil for frying
Jalapeno crema:
4 seeded jalapeños
1 cup cilantro
½ cup sour cream
½ cup mayonnaise
Juice of 1 lime
Garnish:
1/3 cup cilantro leaves
1/3 cup radishes, sliced very thin
1 avocado, cubed
1/3 cup pomegranate seeds
Instructions
For the jalapeño crema, place all your ingredients in a blender and puree until very smooth. Season with salt. Store in the fridge until ready to use.
In a blender, blend the olive oil, onion, tomato, chipotle peppers, garlic, cumin, and coriander, with the chicken stock until smooth. Place the chicken in a pot and cover it with the chicken sauce. Add water if the chicken is not fully submerged in the sauce. Bring the chicken to a boil over medium high heat, and then lower the heat and simmer for 20 minutes. Remove from heat and shred the chicken in the sauce with two forks.
Spoon 2 tablespoons of the shredded chicken onto a tortilla. Roll the tortilla up over the filling tightly, then secure it with a toothpick so that the filling does not fall out during frying. Place on a plate and repeat with the remaining tortillas.
Add frying oil to a heavy bottom pan, and bring oil to 350F over medium high heat. Using tongs and working in batches of 4, carefully slide the flautas into the oil and fry until golden-brown and crispy, flipping halfway through, 2 to 4 minutes total. Repeat with the rest of the filled tortillas.
To serve stack the warm flautas, top with avocado, pomegranate and radishes, drizzle with jalapeño crema and garnish with cilantro leaves.
BC Wine Pairing Examples
Evolve Cellars Pink Effervescence Sparkling | App
Bartier Bros. Vineyard & Winery Semillon | App
