Crispy, smoky, and packed with flavor, these flautas start with chicken simmered in our herby Chimichurri Verde Fused Olive Oil and get fried to golden perfection in Harissa Infused Olive Oil — serve with all the fixings for a crowd-pleasing dinner.
Ingredients
For the shredded chicken:
- 2 pounds boneless, skinless chicken breasts or thighs
- 1/2 medium yellow onion – thinly sliced
- 1 medium tomato
- 2 cloves garlic
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon of canned chipotle pepper
- ¼ cup of water
- Pinch of sugar
- 1 Tablespoon of Chimichurri Verde Fused Olive Oil
For the flautas:
- 16 corn tortillas
- Toothpicks
- Harissa Infused Olive Oil, for frying
- Shredded lettuce
- Crema – sour cream
- Sliced avocado
Instructions
Make the shredded chicken:
- In a large pot boil chicken with kosher salt. Shred once cooked and cooled. – set aside
- In a blender – mix tomato, garlic, canned chipotle peppers, ¼ cup of water, black pepper a pinch of salt and sugar.
- In a skillet sauté sliced onions using the Cilantro & Onion Olive Oil until translucent, then add your shredded chicken and the tomato chipotle sauce. Cook until juices are absorbed into the chicken.
Make the flautas:
- Warm the tortillas. If using the microwave, stack the tortillas on a plate and cover with damp towel. Microwave until pliable, 10 to 15 seconds.
- Spoon 1 tablespoon of the shredded chicken onto a tortilla. Roll the tortilla up over the filling tightly, then secure with a toothpick so that the filling does not fall out during frying. Place on a plate and repeat with the remaining tortillas.
- Add enough Chipotle infused Olive Oil to a Dutch oven so that it comes up about 2 inches.
- Using tongs, carefully slide the flautas into the oil and fry until golden-brown and crispy, flipping halfway through, 2 to 4 minutes total.
- Transfer the flautas to the baking sheet and place in the oven until all flautas have been fried.
- Serve warm with shredded lettuce, crema, and avocado slices.
