Fried rolled tortillas

Fried rolled tortillas

Flautas

From
M is for Mexican
Serves
2
Prep
15 mins
Cooking time
35 mins

Ingredients

Quantity Ingredient
250g free-range chicken breasts
sea salt
1 lime, juiced
15g coriander, finely chopped
1 litre vegetable oil, to fry
6 soft tortillas
4 tablespoons sour cream
1 cos lettuce, shredded
see method for ingredients

Method

  1. Bring a large saucepan of salted water to the boil, then add the chicken breasts. Reduce the heat to barely a simmer and poach the chicken for 15–20 minutes, until cooked through. Remove the cooked chicken to a chopping board and shred. Place in a bowl and mix well with the lime juice, coriander and 1 teaspoon sea salt.
  2. Heat the vegetable oil in a heavy-based saucepan to 180ºC or until a fragment of tortilla dropped in fizzes and turns golden-brown within 30 seconds.
  3. Take a tortilla and place a sixth of the chicken mixture in the centre. Fold over two short edges, then carefully roll it up so the filling is completely enclosed. Use a cocktail stick to secure the edge, then continue with the rest of the tortillas until they are all rolled.
  4. Carefully lower two to three flautas into the hot oil, and cook for 2 minutes, turning over halfway through cooking to ensure they brown evenly. Remove to a plate lined with kitchen paper and repeat until all are cooked.
  5. Serve the flautas immediately alongside the sour cream, shredded lettuce and pico de gallo.
Tags:
Mexican
Mexico
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