Cooking Classics: Flautas

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Cooking Classics

The Technique

Flautas

Flautas are a simple main dish authentic Mexican specialty consisting of flour tortillas, meat & cheese that is rolled & deep fried until golden brown. Think of them as alternatives to traditional tacos. They may be served atop a bed of crisp iceberg lettuce & garnished with a number of tempting toppings including Salsa Roja or Charred Salsa Verde, sour cream, serrano, jalapeños or poblano peppers & additional cheeses for a satisfying meal that may be offered to guests or family any night of the week. The key to making a successful batch is to be certain to roll the tortillas tightly & secure them with a wooden pick before frying them. Learn how to make Grilled Chicken Flautas in your very own kitchen. 

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Grilled Chicken Flautas With Salsa Roja
makes 4 servings

1 cup thinly sliced Salt & Pepper Grilled Chicken
1/2 cup shredded Cheddar cheese
1/2 cup Monterey Jack cheese
8 {8-inch} warm Homemade Flour Tortillas
Vegetable oil
Salsa Roja
Garnish: Poblano peppers

Divide the chicken & the cheeses between the Homemade Flour Tortillas positioning the filing ingredients on the bottom third portion. Roll up the flour tortillas jelly roll fashion. Secure with a wooden pick. 

Heat 1 1/2-inches oil in a Dutch oven to 350 degrees. Attach a thermometer to the side of the pot in order to maintain the temperature. Cook the filled & secured flour tortillas, in batches, 3 to 4 minutes, turning often, until golden brown. Remove from the oil using long handled tongs & place over paper towels. Remove the wooden pick from each flauta & divide between plates. Serve with Salsa Roja. Garnish, if desired.

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{testing notes}

How To Make Flautas

These crispy, warm tacos filled with melted cheese are also wonderful when served with guacamole. Look to The Basics: Avocados for pointers on How To Dice Avocados & be certain to add fresh lime juice for the best flavor. A citrus reamer will aide in extracting every bit from the fruit. Flautas may be served with Traditional Refried Pinto Beans or Refried Black Beans & Arroz Roja to complete the meal. Homemade Tortilla Chips are the perfect starter course when entertaining.

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A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

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No. 1

Divide the chicken & the cheeses between the Homemade Flour Tortillas positioning the filing ingredients one the bottom third portion.
 How-Do-You-Make-Flautas-Grilled-Chicken-Flautas-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Cooking-Class-Southern-Hostess-Entertaining-RebeccaGordon-Pastry-Chef-Gardener-Birmingham-Alabama

1a

 Roll up the flour tortillas jelly roll fashion.

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No. 2

Be certain to encase the ingredients as tight as possible.

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2a 

Secure with a wooden pick.  

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No. 3

Heat 1 1/2-inches oil in a Dutch oven to 350 degrees. Attach a thermometer to the side of the pot in order to maintain the temperature. Cook the filled & secured flour tortillas, in batches, 3 to 4 minutes, turning often, until golden brown. Remove from the oil using long handled tongs & place over paper towels. 

How-Do-You-Make-Flautas-Grilled-Chicken-Flautas-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Cooking-Class-Southern-Hostess-Entertaining-RebeccaGordon-Pastry-Chef-Gardener-Birmingham-Alabama

3a 

Remove the wooden pick from each flauta & divide between plates. 

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No. 4

Serve with Salsa Roja. Garnish, if desired.

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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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