How to make CHICKEN FLAUTAS IN A DELICIOUS RED SALSA! ❤ TAQUITOS DORADOS AHOGADOS!

Ingredients

For the Chicken & Broth

• 2 chicken thighs (skin removed)

• 2 chicken legs (skin on)

• 1 bay leaf

• ½ small onion

• 2–3 garlic cloves

• 1 carrot, cut in pieces

• 1 celery stalk

• Fresh parsley

• 1 tsp peppercorns

• Salt to taste

• Water (enough to cover the chicken)

For the Tomato Salsa

• 4 Roma tomatoes

• 4 serrano peppers (or any chili of choice)

• A small piece of onion

• 2 garlic cloves

• Small bunch of cilantro

• 1 tbsp finely chopped onion

• ½ tsp dried oregano

• 1 tsp tomato bouillon with chicken flavor

• 1 tsp chicken bouillon

• Salt (optional)

• 1 tbsp oil

For the Filling

• Shredded chicken (from the broth above)

• 1–1½ cups grated Colby Jack cheese

• Garlic powder (to taste)

• Onion powder (to taste)

For the Flautas

• 14–15 corn tortillas, warmed

• Oil for frying (canola or preferred)

Toppings

• Lettuce or cabbage, shredded

• Tomato, diced

• Mexican crema or sour cream

• Mashed avocado or avocado slices

• Additional salsa

Instructions

Cook the Chicken and Make Broth

1. Bring a pot of water to a boil.

2. Add chicken thighs, chicken legs, bay leaf, peppercorns, garlic, onion, carrot, celery, parsley, and salt.

3. Once it reaches a second boil, reduce heat to medium-low.

4. Cover and cook for 45 minutes to 1 hour, until chicken is tender.

5. Remove chicken, let it cool slightly, debone, and shred.

6. Strain the broth and reserve for future use.

Prepare the Tomato Salsa

1. Place tomatoes and serrano peppers in a saucepan and cover with water.

2. Bring to a boil and cook for 5 minutes.

3. Remove tomatoes, take off cores and skins.

4. Blend tomatoes, peppers, onion, garlic, and cilantro until smooth.

5. Heat oil in a saucepan over medium heat.

6. Sauté the finely chopped onion until translucent.

7. Add blended salsa and stir.

8. Add oregano, tomato bouillon, and chicken bouillon.

9. Simmer for 10 minutes, then set aside.

Prepare the Chicken Filling

1. Combine shredded chicken with grated Colby Jack cheese.

2. Season with garlic powder and onion powder.

3. Mix well.

Roll the Flautas

1. Warm tortillas until soft and pliable.

2. Place a small amount of chicken-cheese filling in the center.

3. Roll tightly without overfilling.

4. Repeat until all filling is used.

Fry the Flautas

1. Heat about ½ inch of oil in a skillet over medium heat (around 3 minutes).

2. Place flautas seam-side down.

3. Fry 1–1½ minutes per side, until golden and crispy.

4. Transfer to a paper-towel lined rack to drain.

5. Repeat with remaining flautas.

Assemble the Plate

1. Spoon some tomato salsa onto the bottom of the plate.

2. Place flautas on top.

3. Add shredded lettuce or cabbage.

4. Drizzle crema or sour cream on the side.

5. Add diced tomatoes and avocado.

6. Serve with additional salsa.

Notes

• Chicken thighs and legs stay juicier than chicken breasts.

• Removing tomato skins before blending gives a smoother salsa.

• Fry seam-side down first to keep flautas tightly closed.

• Colby Jack adds strong flavor, but any melting cheese can be used.