Dos Caminos Mexican Street Food by Ivy Stark

Author:Ivy Stark [Stark, Ivy]
Language: eng
Format: epub
Tags: Englisch, Sachbuch, tb, Kochen, Mexiko
Publisher: Skyhorse Publishing, Inc.
Published: 0101-01-01T00:00:00+00:00

ROASTED CHICKEN FLAUTAS

FLAUTAS DE POLLO

These tasty flautas or “flutes” are made with juicy baked and shredded chicken wrapped in corn tortillas and fried. They are sometimes called taquitos.

Yield: Serves 4 to 6 as an entrée; 6 to 8 as an antojito (appetizer)

1 cup Meat Spice Rub (recipe follows)

1 cup apple juice

2 ½ pounds boneless skinless chicken thighs

Salt

12 (6-inch) corn tortillas

Vegetable oil

Pico de Gallo (see page 18)

Crumbled queso fresco

Crema

1. Make the Meat Spice Rub (below) and combine it with the apple juice, stirring to blend. Scrape the mixture into a resealable plastic bag, add the chicken, turning to cover, and marinate overnight.

2. Preheat the oven to 350˚F.

3. Space the thighs evenly on a rack on a sheet pan and bake until cooked through, about 45 minutes. Remove from the oven, cool, and shred the chicken by hand before it has completely cooled; season to taste with salt. Lightly brush the tortillas with oil, spoon ¼ cup of filling in each, roll up, and secure with a pair of toothpicks.

4. Prepare the Pico de Gallo.

5. Use a deep fryer or a large skillet filled with enough oil to measure 1 inch deep and heat to 375˚F on an instant-read thermometer. Drop 2 or 3 flautas at a time into the hot oil and cook until crispy. If using a skillet, turn the flautas so they become crisp and golden on all sides, 3 to 5 minutes. Drain on paper towels, remove the toothpicks, and serve on a small oval taco plate, folded side down. Sprinkle with crumbled queso fresco, Pico de Gallo, and a drizzle of crema.

MEAT SPICE RUB

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