Crispy Chicken Flautas

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a medium bowl, combine the shredded chicken breast, chopped yellow onion, minced garlic, chili powder, cumin, paprika, salt, and black pepper.

   Ca. 5 min.

   Kokkens note: Ensure the chicken is well shredded for easier rolling.

2. 2

   Warm the corn tortillas slightly in a microwave or on a dry skillet to make them pliable, about 10-15 seconds per side.

   Ca. 2 min.

   Kokkens note: Warm tortillas prevent cracking when rolled.

3. 3

   Place a small amount of the chicken mixture near one edge of each warm tortilla.

   Ca. 5 min.

   Kokkens note: Do not overfill, or they will be hard to roll and might burst.

4. 4

   Roll each tortilla tightly into a cigar shape and secure with a toothpick if necessary.

   Ca. 3 min.

   Kokkens note: Roll as tightly as possible to keep the filling secure during frying.

5. 5

   Heat the vegetable oil in a deep skillet or pot over medium-high heat until it reaches 175°C (350°F).

   Ca. 5 min.

   Kokkens note: Use a thermometer to ensure the oil is at the correct temperature for even cooking.

6. 6

   Carefully place a few flautas into the hot oil, ensuring not to overcrowd the pan.

   Ca. 1 min.

   Kokkens note: Frying in batches helps maintain oil temperature and ensures even crisping.

7. 7

   Fry for 2-3 minutes per side, or until golden brown and crispy.

   Ca. 6 min.

   Kokkens note: Turn them gently with tongs to ensure all sides are evenly browned.

8. 8

   Remove the flautas from the oil and place them on a wire rack lined with paper towels to drain excess oil.

   Ca. 1 min.

   Kokkens note: Draining well helps keep them crispy.

9. 9

   Serve immediately with sour cream and salsa on the side.