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chicken flautas with cotija and salsa roja

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

These are so good. My sister in law asked me to make her some for her birthday! Which I did. This recipe is from the Saveur Magazine, I don't remember when. Note: To make these less spicy, remove the seeds and ribs from the jalapeño prior to pureeing.

(1 rating)
yield serving(s)
prep time 25 Min
cook time 35 Min

Ingredients For chicken flautas with cotija and salsa roja

  • 2 tsp
    ancho chili powder
  • 1 tsp
    ground cumin
  • 1 tsp
    ground coriander
  • 1/2 tsp
    onion powder
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    dried oregano flakes
  • 1/4 tsp
    cayenne
  • 2 tsp
    salt,plus more to taste
  • 2 lg
    boneless, skinless chicken breasts (about 1 lb.)
  • 6 Tbsp
    canola oil, separated
  • 1 lg
    white onion, half thinly sliced and half chopped
  • 3 clove
    garlic,crushed
  • 8 oz
    cotija cheese or queso blanco, crumbled
  • 4
    plum tomatoes, stemmed and chopped
  • 1
    jalapeño peppers, stemmed and chopped
  • 4 sprig
    cilantro, torn
  • 24
    6-inch corn tortillas

How To Make chicken flautas with cotija and salsa roja

  • 1
    Combine spices and 2 teas. of salt and sprinkle evenly over chicken breasts. Heat 2 Tbl. oil in a medium sauté pan over medium-high heat, and add chicken, sliced onion, and 1 clove garlic. Cook until the chicken is browned and no longer pink in the center, about 8 minutes per side. Transfer the chicken, onion and garlic to a medium bowl and allow to cool until able to handle.
  • 2
    While the chicken rests, make the salsa roja; Puree the chopped onion, remaining garlic, tomatoes, jalapeño, and cilantro in a blender until smooth, about one minute. Add 1 Tlb. of oil to the sauté pan and heat tomato mixture until slightly thickened and reduced to two cups, about 18-20 minutes. Season the mixture to taste and transfer salsa to a serving bowl, reserving 1/3 cup.
  • 3
    Using your fingers, shred the cooled chicken, and toss with the reserved salsa and the crumbled cotija, mixing well. Season with salt to taste and set aside.
  • 4
    Preheat oven to 435^, with racks in upper and lower thirds, and line two 10x15 inch rimmed baking trays with foil. Wipe out saute pan and add remaining oil. Fry tortillas one at a time for 2-3 seconds per side until just soft; remove from oil and place on one of the prepared trays in sets of four. Place 2 Tbs. filling in a vertical line down the center of each softened tortilla, and roll up tightly.Place seam-side down on the second tray, leaving 2 inches of space between each flauta. Repeat with remaining tortillas, arranging half on each tray. Bake 30-35 minutes, alternating racks and rotating trays halfway through cooking time until flautas are crisp and deep golden. Serve warm with salsa roja on the side.
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