Drowned Flautas with Tinga and Avocado Sauce

Name: Drowned Flautas with Tinga and Avocado Sauce
Prep time: 80 min
Cook time: 45 min
Yield: 4
Cuisine: Mexicana
Ingredients: 3 tomatoes, cut into quarters; 1 chipotle chile in adobo sauce; 1 cup water; 1 tablespoon vegetable oil; 2 white onions, sliced; 1 clove garlic, finely chopped; 1 tablespoon Knorr® granulated chicken bouillon; 400 grams chicken breast, cooked and shredded; 1 leaf bay; 12 corn tortillas, for flauta; 2 tablespoons vegetable oil, for frying; 6 tomatillos, for the sauce; 1/8 white onions, for the sauce; 1 clove garlic, with skin, for the sauce; 2 serrano chiles, without stems, for the sauce; 1/4 cups water, for the sauce; 1 tablespoon fresh cilantro, for the sauce; 1/2 avocados, for the sauce; 1/2 tablespoons Knorr® granulated chicken bouillon, for the sauce; 2 tablespoons sour cream, for decoration; 1/2 avocados, sliced, for decoration; 1 tomato, cut into strips, for decoration; 4 tablespoons queso fresco, grated, for decoration; fresh cilantro, for decoration

Knorr

The best typical Mexican recipes taste better when accompanied by corn tortillas. And of course, this delicious recipe for Drowned Flautas with Tinga and Avocado Sauce is one of the best options to enjoy such a typical stew.

Although these tinga flautas are fried to make them crispy, you can bake them in the oven with a little cooking spray to reduce the fat content. Additionally, we will show you how to make roasted green sauce with avocado.

Reviewed by Editorial Team of Kiwilimón

Published: 01-04-2019

Preparation

35 mins

45 mins

Low

For the broth, blend the tomatoes with the chipotle pepper and water until you get a smooth sauce. In a skillet over medium heat, heat the oil and cook the onion until translucent. Add the garlic and cook for a few more seconds. Incorporate the tomato broth and season with Knorr® Suiza chicken broth, cook for 5 minutes. Add the cooked chicken to the mixture along with the bay leaf, cook for about 20 minutes or until the tomato is cooked and the liquid has reduced. Remove and cool. Fill the tortillas for flautas with the chicken tinga and roll them up. If necessary, secure with a toothpick. Heat a skillet over medium heat with the oil and fry the flautas until golden brown. Drain on paper towels and set aside. For the sauce, roast the tomatoes, onion, garlic, and chiles on a griddle over medium heat, remove and peel the garlic. Blend the above with water, cilantro, avocado, and season with Knorr® Suiza chicken broth. Serve the flautas on a plate drenched in the sauce, decorate with sour cream, avocado slices, tomato, fresh cheese, and cilantro leaves.