Chicken Flautas (Flute Tacos) With Salsa Roja

Luis Cabrera

Serves

4 (MAKES ABOUT 12 FLAUTAS)

Preparation

25 MINUTES

Cook

25 MINUTES

Ingredients

12 yellow corn tortillas
2 cups cooked shredded chicken (from 2 chicken breasts)
avocado or canola oil, for frying
125g sour cream
1⁄4 shredded iceberg lettuce
100g grated haloumi
SALSA ROJA
3 ripe tomatoes
1 small white onion, chopped
2 cloves garlic
2 dried chillies (such as guajillo or arbol), soaked in hot water for 10 minutes
1 teaspoon salt
1⁄4 teaspoon ground cumin
2 tablespoons chopped coriander

Credits

Authentic Mexican ingredients such as flour tortillas, Salsa Valentina Marisquera, tostadas, El Yucateco hot sauce, corn tortillas and dried chillies from Ay, Caramba. Molcajete (stone grinding bowl), Frida clay plates, margarita glasses, tortilla warmer-basket, coasters, shot glasses also from Ay, Caramba. Margaritas from Besos Margarita. Other props are privately owned.

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Instructions

1.Warm the tortillas in a hot pan for about 30 seconds to soften them and prevent them from breaking.
2.Place 2 tablespoons shredded chicken in each tortilla, roll tightly, and secure with a toothpick.
3.Heat some oil in a pan and fry the flautas until golden and crisp on all sides, about 1-2 minutes on each side.
4.Drain on paper towels.
5. SERVE
6.remove the toothpick, spoon sour cream over the flutes, top with salsa roja, shredded lettuce, and grated haloumi.
7. SALSA ROJA
8.Blend the tomatoes, onion, garlic, chillies, salt and cumin until smooth.
9.Simmer for 10 minutes until thickened and then add the fresh coriander.

Recipes & food styling Luis Cabrera / Photography Manja Wachsmuth

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