Creole Drowned Flautas with Avocado Fan
Crispy golden chicken flautas submerged in a comforting, savory red broth. Topped with fresh cream, crumbled cheese, a tangy touch of pickled onions, and an elegant fresh avocado fan.
55 min
Medium
Mexicana
3 servings
The story behind
This recipe is a classic for dinners in Morelos, where the key isn't just the crispiness of the flauta, but the perfect "smothering" that softens the dough just before each bite. I remember we used to make them at home on Sundays; the sound of the tortilla browning and the aroma of fresh cilantro filling the kitchen were the signal that the family was about to get together. It's a dish full of textures and contrasts that celebrates traditional Creole cuisine.
Instructions
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1Prepare the filling by cooking and shredding the chicken breasts. Season lightly with salt and pepper.
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2Lightly warm the corn tortillas on a griddle until they are flexible.
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3Fill each tortilla with shredded chicken and roll tightly, securing with a toothpick if necessary.
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4Fry the flautas in hot vegetable oil until golden and crispy. Drain on paper towels and remove toothpicks.
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5For the 'ahogada' sauce: Blend tomatoes, garlic, oregano, chiles de árbol (if using), and one cup of chicken broth until smooth.
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6Strain the sauce and pour it into a pot with the remaining cup of chicken broth. Simmer over medium heat for 15 minutes until slightly thickened. Season with salt to taste.
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7To serve: Place 3 golden flautas in a shallow bowl as seen in the image.
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8Pour the hot red sauce over the flautas to partially submerge them.
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9Top the flautas with sour cream and crumbled cotija cheese.
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10Add the fresh avocado fan and a cluster of pickled red onions to the bowl.
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11Serve immediately to maintain the crispy texture of the flautas.
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