Red, White & Green Flautas (Taquitos)

November 14, 2009

The flute is not an instrument that has a good moral effect; it is too exciting.
~Aristotle

Flautas (derived from Spanish for “flute”) are simply made by tightly wrapping a tortilla around a savory filling and then deep frying the tightly formed cylinder. Now, a soft debate exists about differentiating a classic flauta from a taquito…with some asserting that flautas are made with larger (hence longer) flour tortillas while standard taquitos are made with smaller (hence shorter) corn tortillas. Others believe the flauta v. taquito nomenclature itself is blurred and has little to do with the finished product. For example, flautas are often cooked using corn and flour tortillas. With all due respect to the food gods and as often holds true in life, names seem to end in a distinction without a difference.

With a touch of shame, I do admit to some diversion. Customarily, flautas (or taquitos) are made with shredded chicken, so this recipe veers some. But, should you wish to go traditional—simply use chicken from succulent roasted, braised or chicken-rescued-from-broth pulled into shreds and shards for the filling.

FLAUTAS WITH SALSA VERDE & SALSA ROJA

6 boneless, skinless chicken thighs
Sea salt and freshly ground pepper
Dried oregano

Zest of 1 lime
1/2 C fresh lime juice
4 fresh plump garlic cloves, halved and crushed
2 jalepeño chiles, stemmed and thinly sliced or finely minced
2 T apple cider vinegar
1/4 C extra virgin olive oil
1 cinnamon stick, halved
Cilantro, roughly chopped

Corn torillas
Canola oil, for cooking

Season the chicken pieces with salt, pepper and oregano. Combine 8 remaining marinade ingredients in a bowl and then toss well with chicken in a heavy plastic bag. Seal well and place in refrigerator overnight.

Salsa Verde (Green Salsa)

1 pound tomatillos (10-12 medium), husked and rinsed
8 large garlic cloves, peels left on
1-2 jalepeño chiles, stemmed
1 large yellow onion, peeled and quartered
1 C cilantro leaves, coarsely chopped
Sea salt

Preheat broiler

Spread tomatillos, garlic, onions and chiles on a baking sheet and put under the broiler. Broil for about 5 minutes, until you see blackened, charred spots on the vegetables. Flip them over and roast until they become darkened, juicy, and soft.
Transfer these roasted ingredients and some of the cilantro into a food processor, and blend into a coarse purée. Add a little bit of water if necessary to attain your desired consistency. Add salt to taste, and the rest of the cilantro leaves.

Salsa Roja (Red Salsa)

4 dried guajillo chiles, stemmed and seeded
6 large garlic cloves, unpeeled
1 pound (10 to 12 medium) tomatillos, husked and rinsed
Sea salt
Sugar or honey, about 1/2 teaspoon (optional)

Preheat broiler

In a dry skillet over medium heat, toast the chiles, stirring for 1 minute, until they are very aromatic. Take care not to overcook as they can become bitter. Transfer to a bowl, cover with hot water and rehydrate for 30 minutes.

Meanwhile, roast the tomatillos and garlic on a baking sheet under a hot broiler until the tomatillos are soft, even blackened in spots, about 5 minutes per side, and the garlics are soft. Cool, remove skins from garlics.

Drain the chiles well and add to the tomatillos and garlic, then transfer the ingredients to a blender or food processor. Blend into a coarse purée, then scrape into a serving dish. If necessary, during the blending process stir in enough water to attain desired consistency. Season with salt to your liking.

Flautas

Bring chicken in marinade to room temperature. Cover with plastic wrap and pound with a mallet until thin. In a heavy skillet, saute the chicken thighs for only a couple of minutes per side until just medium rare, then thinly slice.

Heat heavy, deep skillet with canola oil 2″ deep. Once hot (about 375 F) add corn tortilla for a few seconds to soften and then drain on paper towels. Lay in thinly sliced chicken, roll and secure with with a toothpick. Gently place back into the hot oil and cook until light golden brown; turn and finish cooking. Let cool some and remove toothpicks. Serve with salsa verde, salsa roja and crema or sour cream–all in separate bowls—or spread artfully on an open plate topped with the flautas that are sprinkled with crumbled queso fresco.

One Response to “Red, White & Green Flautas (Taquitos)”


  1. Thanks for this nice read. I absolutely enjoyed every little part of it. I have you bookmarked and will be checking back.


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