I had the most amazing flautas this weekend (at a Chicago restaurant)...I am hoping to duplicate the taste with this recipe!
1/2 cup finely chopped onion
1 Anaheim chili pepper, seeded and finely chopped
1/4 cup finely chopped and seeded poblano pepper
3 garlic cloves, minced
1 tbsp veg oil
12 oz cooked chicken, shredded (about 3 cups)
1 tsp oregano, 1/2 tsp cumin, 1/4 tsp salt, 1/8 tsp cinnamon and cloves
10 8-inch flour tortillas
Serve with salsa, sour cream, guacamole
1. Preheat oven to 350. In a large skillet cook onion, chile peppers and garlic in hot oil over medium heat until onion and peppers are soft (about 4 minutes). Add chicken, oregano, cumin salt, cinnamon and cloves; mix well. Set aside.
2. Wrap tortillas in foil and heat in oven, about 10 minutes, to soften. Reduce oven temp to 300. Remove tortillas from oven. Work with one tortilla at a time and fill each with about 1/4 cup of the chicken mixture. Roll up tightly and secure with a wooden toothpick.
3. Pour 1 inch veg oil into a large skillet, heat to medium heat. Fry flautas, three or four at a time, until crisp and golden, turning once. Remove flautas from oil; drain oil out the ends. Drain on paper towels. Keep cooked flautas warm on the oven while frying remaining flautas.
4. Remove the wooden toothpicks. Serve with salsa, sour cream and guacamole!