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1
Fill a pot about half full with water and bring to a boil.
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2
Place the chicken breasts in the boiling water and cook until the meat is clearly done (about 20 minutes).
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3
Using a cutting board and a couple of large forks, shred the chicken breast meat and set aside.
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4
Pour out the chicken broth (or save if you prefer) and toss some chopped onion and a tablespoon of garlic into the same pot.
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5
Allow it to simmer for a couple minutes.
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6
Add chicken shreds to the pot and pour an entire jar of salsa (ex: Tostitos salsa) into the pot.
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7
Stir everything in the pot well and simmer on low heat for about 5 minutes.
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8
When finished, set this pot aside.
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9
Heat 6 cups oil (or enough for frying) to 350 degrees.
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10
A fryer thermometer is especially helpful.
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11
Dip one corn tortilla into the hot oil for a second, lift it out (draining excess oil) and place on the cutting board.
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12
This will make the tortilla easier to fold than if it were dry (otherwise it cracks!
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13
).
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14
Place a couple spoonfulls of the chicken mixture (the one you set aside) onto the tortilla and sprinkle with shredded cheese.
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15
Fold the sides of the tortilla over the top like you would with a burrito.
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16
Now you have an uncooked flauta!
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17
Time to cook it.
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18
Slide a turner underneath the folded up flauta.
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19
Using the turner, ease the flauta into the hot oil.
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20
As soon as it is in the oil, you will want to use another kitchen utensil to hold the fold shut.
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21
If you don't, all of the flauta contents may spill out into the oil and your flauta is ruined!
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22
You only need to hold the fold shut for about 15-20 seconds before the flauta is crisp and will stay shut on its own.
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23
Turn the flauta over a few times in the oil to make sure it cooks evenly.
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24
When it is a golden brown color, remove it from the oil with the turner and place it on a plate covered in paper towels.
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25
Give the flauta about 5 minutes to cool/drain on the paper towels.
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26
I know they look delicious right now, and they are -- but it's not worth burning your mouth.
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27
Repeat steps 7-11 for as many flautas as you desire.
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28
This recipe produces quite a bit of the flauta filling.
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29
Provided you have a lot of corn tortillas, you can make enough flautas to feed a large family.
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30
Serve with guacamole and/or sour cream.
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31
Spanish rice and refried beans compliment these flautas nicely.
