So I don’t know what is up with this Mexican food phase I’ve been having. Coming from San Antonio I just have to have my fix sometimes, and if it’s not fulfilled I’m a very unhappy camper. I’m sure I’ll get over it soon. I should probably stop because of all the carbs and calories. It makes me happy though. Food makes me happy in general, especially when it’s absolutely delicious. I had planned to make these last night, but it was kind of late to eat something fried so I just waited until lunch today. I completely winged this recipe, (not much different than anything else I cook) so just know I added what I thought would be enough. Remember to smell and taste your food and ingredients. This helps when you aren’t sure how much of something should go in what. You know what’s good when it comes to your taste buds.
Start by boiling chicken breasts in a pot of chicken broth. Simmer for 12 minutes, skimming the fat from the surface.
Once they are done boiling, take out to cool. Once cooled, shred with 2 forks.
These are the seasonings I used for my chicken. I honestly threw it in for taste. I unfortunately don’t have any measurements. Don’t put too much cumin, it is super overpowering.
Add some grated cheddar cheese.
Throw in some sour cream.
Add in some chopped cilantro.
Mix it all up with a spoon.
Put some of the chicken mixture into a corn tortilla.
Close shut with one toothpick. Put it in diagonally more so than straight up and down, because you are gonna need to lay it flat in a pan.
Just like so.
In a hot pan of oil, lay your uncooked flautas ends side down.
Flip over every once in a while for an even crisp.
You want to get them to a beautiful golden brown color.
Lay the flautas down on a folded paper towel to absorb any excess grease.
Serve with some sour cream and cilantro.