chicken flautas with a toasted arbol-chile salsa — the kind of dinner that gets requested weekly. boil, shred, roll, fry. full recipe in the details, beans and rice on the side. 🎥 @hazaleajone (TikTok)
Chicken Flautas with Arbol Chile Salsa
Shredded chicken rolled in corn tortillas and fried until crispy, topped with a blended toasted salsa, sour cream, lettuce, tomato and onion. Serve with pinto beans and Mexican rice.
25 minprep30 mincook4servingsMedium
#Dinner#Mexican#Budget
Ingredients
- 2–4 chicken breasts
- 2 tbsp chicken bouillon
- 1 onion, divided
- 6 garlic cloves, divided
- 3 tomatoes
- 1 jalapeño
- 3 arbol chiles
- ¼ cup water or chicken broth
- Salt & pepper
- Corn tortillas
- Canola or vegetable oil
- Sour cream, to top
- Shredded lettuce, to top
- Diced tomatoes and onion, to top
- Pinto beans & Mexican rice, for serving
Steps
- 1Boil the chicken breasts with the chicken bouillon, half the onion, and 3 garlic cloves until fully cooked.
- 2For the salsa, toast the tomatoes, jalapeño, remaining 3 garlic cloves, arbol chiles, and remaining onion in a little oil.
- 3Add the toasted vegetables to a blender with ¼ cup water or chicken broth, season with salt, pepper and chicken bouillon, and blend until smooth.
- 4Let the chicken cool, then shred and season to taste.
- 5Warm the tortillas, fill with chicken, and roll tightly.
- 6Fry in hot oil until golden and crispy.
- 7Top with salsa, sour cream, shredded lettuce, diced tomatoes and onion. Serve with pinto beans and Mexican rice.