Serves: 5
Total Calories: 232
Yield: 12
Boil chicken until tender, about one hour. Bone chicken; chop; set aside. Fry corn tortillas in one inch of oil for 5 seconds on each side. Drain on paper towel. Place chicken on one side of tortilla, sprinkle with onion, chile pequín, and salts. Roll jellyroll fashion. Secure with toothpick.
Fry 1–2 minutes until crisp. Drain on paper towels; place in a warm oven until serving time. Serve topped with guacamole and sour cream. Guacamole should be mixed into sour cream for use as topping. Garnish with tomato wedges, if you wish.
Variation: Two pounds cooked beef brisket or 2 pounds cooked pork may be substituted for chicken, if desired.
This Flautas recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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