Lorenza Ávila

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Lorenza Ávila

Flutes filled with chicken and potatoes

Name: Flutes filled with chicken and potatoes
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: Mexicana
Ingredients: 300 grams chicken breast, boiled and shucked; 12 corn tortillas; 1/2 onions, in juliana; 3 potatoes, Herbs and peeled; to taste black pepper, to taste; 1 cup vegetal oil, to fry

30 mins

Low

4.7

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Lorenza Ávila

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The flutes are a very rich and filling dish. They take their name for being tacos with appearance to "flutes". This flute recipe is filled with chicken and potatoes, and in the tips section, you can find more ideas for fillings.

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Ingredients

4 portions

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300 grams chicken breast, boiled and shucked
12 corn tortillas
1/2 onions, in juliana
3 potatoes, Herbs and peeled
to taste black pepper, to taste
1 cup vegetal oil, to fry

Preparation

Heat 1 tablespoon of oil in two frying pans and brown half of the onion in each pan for 2 minutes.

In a pan add the boiled potato and in the other pan the shredded chicken. Mix well with the onion and cook for 2 more minutes.

Remove each filling from the pans and place in two bowls.

Season the chicken filling with salt and pepper and reserve. For the potato filling with a fork, mash the potatoes until you get a rough mashed potato. Season with salt and pepper.

Fill 6 tortillas with the chicken filling and 6 tortillas with the potato filling. Roll each tortilla into a flute (like the picture). Use toothpicks to ensure that the flutes do not open at the time of frying.

In a hot pot 1 cup of vegetable oil for 3 minutes. Fry the flutes (2 by 2) until the tortillas are lightly browned.

Remove the flutes from the oil and dry with a paper towel to remove excess oil.