flauta

Rick Bayless’s selected flautas roll cooked, coarsely shredded chicken inside twelve thin corn tortillas. He explains that large tortillas rolled tightly are typically called flautas. Mexican crema, salsa, sliced romaine hearts, chopped cilantro, radish and crumbled queso fresco finish the fried rolls.

The chicken filling goes into a bowl and is seasoned generously with salt. Vegetable oil fills a large ten-inch skillet to about half an inch and heats over medium heat until a tortilla’s edge sizzles sharply. Tongs lower three tortillas at a time into the oil for a few seconds. They are removed, drained on paper towels and patted dry.

Once the tortillas are cool enough to handle, about two tablespoons of filling are rolled tightly into each. The rolls are laid seam-side down. Three are skewered together on roughly three-inch wooden picks, with their flaps held inside and a little space between the rolls so oil can reach their sides.

The same oil is reheated until a taco’s edge sizzles sharply. The skewered rolls fry in two batches and are flipped after one and a half to two minutes, when their undersides are crisp. They drain again on paper towels.

The flautas are lined up on a platter. Mexican crema is drizzled over them, followed by the salsa. Sliced romaine hearts go on top, and chopped cilantro, sliced radish and crumbled queso fresco are strewn over the finished rolls.