Flautas De Pollo

Inspired by the beloved Mexican snack. Crispy tortillas, topped with salsa, sour cream, avocado and crumbled feta. Recipe by MOB Contributor Hannah Thorne.

📝 Ingredients

• 2 Red Chilli
• 6 Plum Tomatoes
• 1 Red Onion
• 1 Clove Garlic
• 400 g Skinless Chicken Thigh
• 1 Clove Garlic
• 8 Tortilla
• 1 Bunch Coriander
• Salt
• Black Pepper
• 250 ml Vegetable Oil
• 1 Romaine Lettuce
• 1 Avocado
• 1 Lime
• 150 ml Sour Cream
• 200 g Feta
• Salsa (to serve)

👨‍🍳 Instructions

1. 1Char your chillies and tomatoes. Heat a pan to high heat and add your chillies. When they have a nice black char on each side remove them and repeat the process with the tomatoes. This will give your salsa a nice smokey taste and a lot more depth of flavour.
2. 2Take the onion and chop it into rough pieces. Leave a small amount for garnish. Grab your clove of garlic and smash it with the back of a knife.
3. 3Heat a pan over medium heat and add some oil. Cook the onion and garlic pieces until fragrant. Add in your chillies and tomatoes and stir together. If you want your salsa milder in heat be sure to add the chillies in small doses so you can measure your desired spice level.
4. 4Add the bunch of coriander and season with salt and pepper. Pour in enough water to slightly cover the ingredients but not submerge them and let it come to a boil.
5. 5Using a wooden spoon, mash the tomatoes and chillies. Then lower the heat to a simmer and leave it to cook for 20 minutes stirring occasionally.
6. 6Allow your sauce to cool down completely before using a handheld blender to roughly blitz the sauce in the pot. If the sauce is too thin add it back to the pot and let it simmer until it reaches the desired consistency. Once done, set aside.
7. 7In a medium sized pan add your chicken, one half of the onion, and the garlic clove. Fill the pot with enough water to fully cover the ingredients, add a pinch of salt and bring to a boil over medium to high heat. Once it has started to boil, lower the heat to a simmer and cook for 20 minutes.
8. 8Time to prepare your garnishes. Thinly slice your lettuce and set aside. Then, in a bowl, smash your avocado and add the juice of 1/2 a lime. Season with salt and pepper.
9. 9Take the remaining 1/2 a lime and squeeze the juice into your sour cream.
10. 10Time to check the chicken. Once cooked, take your chicken out of the water (reserving the stock left behind) and shred in a bowl. Add 2 tsps of your stock to the shredded chicken and season with salt and pepper.
11. 11Flautas time. Take your tortillas and add some of the shredded chicken. Roll the tortillas into a long flute shape and prepare to fry. If you're struggling to keep your flautas in the right shape, you can use toothpicks to hold them in place.
12. 12Next heat your oil in a frying pan. Place your flautas in the oil and fry until golden brown. It's important not to overcrowd your pan so you might have to fry in batches.
13. 13Assembly time. Plate up your flautas adding the shredded lettuce, lime infused sour cream, smashed avocado, onion slices, crumbled feta and your homemade salsa. Tuck in and enjoy.