Two Flautas One Cup

Perfect for a party or game day, these Flauta Fiesta Cups are a delicious twist on traditional flautas. Customize them to your desired length and spiciness, and use rotisserie chicken for a shortcut. Enjoy the crispy delight topped with vibrant salsas and crema in convenient cup-sized servings!

Ingredients:

For the Chicken
🐔 2 chicken breasts
🥄 1 tablespoon chicken bouillon
🧂 1 teaspoon salt
🧅 1/4 onion
🧄 2-3 garlic cloves
🌿 1 celery stick
🌿 4-5 stems of cilantro
For the Salsa Verde
🧅 1/4 onion
🧄 2 garlic cloves
🌶️ 5 jalapeños
🍅 4 tomatillos
🥑 3 tablespoons avocado oil
For the Salsa Roja
🌶️ 6 red jalapeños
🍅 2 Roma tomatoes
🧅 1/4 onion
🧄 2 garlic cloves
Other Ingredients
🌽 12 corn tortillas
🫘 Refried beans
🥛 Mexican crema
🧀 Cotija cheese
🥄 About 1/4 cup of masa flour

Instructions:

1. Cook the Chicken:
   • Place chicken breasts, chicken bouillon, salt, onion, garlic cloves, celery stick, and cilantro in a pot. Cover with water.
   • Cook on medium heat for about 30 minutes or until the chicken is tender and easy to shred.
   • Shred the chicken with a fork and set aside to cool to prevent the tortillas from sweating.
2. Prepare the Salsas:
   • For both salsa verde and salsa roja, combine their respective ingredients in separate pots with water. Cook each on medium heat for about 15 minutes until softened.
   • Blend separately with salt to taste. To the green salsa, add avocado oil for a creamy texture.
3. Assemble the Flautas:
   • Mix masa flour with water to create a glue-like consistency.
   • Take a corn tortilla, spread some masa glue on the edge, and place another tortilla over it to create long flautas.
   • Add shredded chicken and roll up the tortillas. Apply more masa glue to the ends for sealing.
   • Let the flautas dry for at least 10 minutes.
4. Fry the Flautas:
   • Heat oil in a frying pan over medium heat.
   • Fry the flautas until golden and crispy. Drain excess oil by placing them upright or diagonally.
5. Serve the Flauta Fiesta Cups:
   • In a cup, add refried beans (adjust consistency with water if needed). Insert 2-3 flautas into the cup.
   • Top with salsa verde, salsa roja, Mexican crema, and sprinkle with cotija cheese. Serve immediately.

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4-6

Equipment:

• Pot for boiling
• Blender
• Frying pan
• Cups for serving

Cooking Tips:

• Use rotisserie chicken for a quicker version.
• Adjust the spice levels in salsas by varying the number of jalapeños.

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Two Flautas One Cup