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Taquitos de Pollo

Taquitos o Flautas de Pollo (Chicken Taquitos or Flautas)

Erica Dinho
5 from 19 votes

Ingredients
 

  • Vegetable oil for frying
  • 2 cups cooked chicken shredded
  • 1 tablespoon of butter
  • ½ cup grated onion
  • ½ cup tomato puree
  • 1 teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon dried oregano
  • 1 teaspoon tomato paste
  • ¼ cup chopped fresh cilantro
  • Salt and pepper
  • 12 soft corn tortillas
  • cup cream cheese
  • 1 avocado pitted and sliced (tossed with lime juice and salt)
  • 1 cup queso fresco crumbled
  • Salsa to serve

Instructions
 

  • Heat the butter in a saucepan add the onion and cook for about 5 minutes. Add the tomato puree, garlic powder, cumin, chili powder, tomato paste, cilantro and oregano. Stir and cook for two minutes more.
  • Add the shredded chicken. Season with salt and pepper, cook for about 3 to 5 minutes.
  • Heat the tortillas on a nonstick skillet or oven, then wrap them in aluminum foil to keep them warm.
  • To assemble: spread one tortilla with cream cheese, then top with about 2 tablespoons of the chicken mixture, roll and secure with a toothpick. Process with the remaining tortillas.
  • Heat the vegetable oil in a large skillet and when oil is hot, place about three to four flautas into the oil, and cook for about 1 minute on each side.
  • Drain the flautas on paper towels. Remove the toothpicks and serve warm with avocado slices, queso fresco and salsa.
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