Flautas de Pollo Asado Ahumado
Flautas de Pollo Asado Ahumado·(flouw-tahs deh poy-yo ah-sah-doh ow-mah-doh)
Domingo BBQ & Recalentado: Weekend Smoke on a Weeknight Timeline
Tuesday at six p.m., the Tupperware of Sunday's smoked bird sits on the counter, infused with mesquite and black pepper, waiting to be shredded into flautas. This isn't some heavy, soggy restaurant combination platter; this is a fast, pragmatic leftover hack, requiring a box of round toothpicks and two strict rules: never overstuff them, and always soften your tortillas first. Pin them tight, drop them in the hot cast-iron, and fry until the tortillas blister and shatter.
Before you start
Season store-bought chicken if necessary.
If using a standard supermarket rotisserie chicken instead of leftover barbecue, toss the shredded meat with a half teaspoon of smoked paprika or a tiny drop of liquid smoke to replicate that Sunday flavor.
Thin the sour cream.
If you cannot find authentic Crema Mexicana and are substituting American sour cream, whisk it with a tablespoon of milk so it drizzles properly over the finished dish.
Ingredients
- leftover smoked chicken or plain rotisserie chicken2 cup
- yellow corn or fajita-sized flour tortillas12 med
- vegetable oil1 cup
- iceberg lettuce2 cup
- Crema Mexicana1/2 cup
- Queso Fresco or mild feta1/2 cup
- salsa verde1 cup
- avocado1 large
Method
- 01
Steam the tortillas so they do not shatter.
Wrap stacks of five tortillas in a damp paper towel and microwave for thirty to forty seconds until steaming hot and fully flexible.
- 02
Fill and pin the flautas.
Place about two tablespoons of shredded chicken in a line near the edge of each tortilla, roll tightly like a cigar, and thread a wooden toothpick through the seam so it holds its shape.
- 03
Heat the oil for a shallow fry.
Pour a half-inch of oil into a heavy cast-iron skillet over medium-high heat and wait until the oil shimmers; a scrap of tortilla should bubble vigorously upon contact.
- 04
Fry the flautas seam-side down.
Gently lay the flautas into the oil, seam facing the bottom of the pan so the hot oil seals them shut, and fry in small batches for about two minutes per side until deeply golden and crisp.
- 05
Drain the flautas and remove the toothpicks.
Transfer the fried flautas to a wire rack or paper towels to drain excess oil, taking care to pull out every toothpick before serving.
- 06
Garnish the flautas generously.
Line a plate with the crispy flautas and bury them under the shredded lettuce, a heavy drizzle of crema, crumbled cheese, salsa, and avocado slices.
Notes
Avoid wet fillings.
Authentic flautas rely on simple, relatively dry proteins. Adding wet sauces or heavy cheeses inside the roll causes steam, making the tortilla burst or turn soggy in the oil.
From Cook Tex-Mex.