Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, sonia's chicken flautas leftovers méxico. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Find this recipe and all other recipes on my blog: thebitewithjackie.wordpress.com Anytime there was leftover chicken or even turkey in our house, I could. In this episode, Paula shows us how to make Flautas Mexicanas - or chicken flautas. The homemade salsa that tops these delicious treats steals the show in.
sonia's Chicken Flautas leftovers México is one of the most popular of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. sonia's Chicken Flautas leftovers México is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can cook sonia's chicken flautas leftovers méxico using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make sonia's Chicken Flautas leftovers México:
- Take 12 corn tortillas
- Take 3 cup Chicken shredded
- Make ready 1 cup cooking oil
- Take 2 cup lettuce or cabbage shredded
- Get 1 tomato chopped
- Get 1/2 onion chopped
- Make ready 1 jalapeño chopped
- Prepare 1/2 cup fresh cilantro chopped
- Make ready 1 Cueritos
- Take 1 Salsa any kind you like
Here's how to make the very best ones. Simply put, flautas are rolled tacos that are fried until golden and crispy. Their name is said to hail from the Spanish word for flute, and they can be found in most restaurants throughout Mexico. Chicken Flautas is a Mexican dish.
Instructions to make sonia's Chicken Flautas leftovers México:
- warm corn tortillas to be soften and able to roll them add chicken and fry them
- when done fry the flautas just serve with lettuce and tomatoes
- I added ingredients for a pico de gallo
- for pico de gallo just mix tomatoes onion jalapeño and fresh cilantro black pepper and salt
- also cueritos for garnish
If desired serve with sour cream, picante sauce and/or Spanish rice. I added some additional seasonings and one finely diced jalapeno to give it some "punch" – there were no leftovers. I'm not sure I'd make them again though. My favorite flauta recipe, from a Mexican cookbook by Jane Milton. The addition of cheese inside makes them very tasty!
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