So named because they are long and thin like flutes, these flautas are a tasty chicken mixture in a crispy tortilla shell. Flautas are one of the most famous finger foods in Mexican cuisine.
- 1 whole frying chicken
- 2 cloves garlic, divided use
- 1 small onion, diced
- Salt, to taste
- Pepper, to taste
- 1 dozen corn tortillas
- 1/4 cup vegetable oil
- 2 scallions, chopped
- Shredded cheese
- Sour cream
- Cover chicken with water and add one whole garlic clove. Boil until tender. Bone
- In a frying pan, heat the oil. Quickly dip corn tortillas in hot oil and set aside.
- Remove all but 2 tablespoons oil from frying pan. Sauté boned chicken with onion and
one minced garlic clove. Salt and pepper to taste.
- Place 2 to 3 tablespoons chicken mixture on each tortilla and roll up,
leaving the ends open. Secure with a wooden pick. Fry until crisp.
- Top with guacamole and shredded cheese and serve with sour cream on the
side for dipping.