Chicken Flautas with Crema and Cotija
Shredded chicken rolled tight in corn tortillas and shallow-fried, finished with crema and cotija.
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Join HomecookedIngredients
- 3 Corn tortillas
- 200 g Chicken breast
- 75 ml Neutral oil
- 25 ml Mexican crema
- 12 g Cotija
- 50 g Romaine lettuce (optional)
- 90 g Tomato (optional)
- 1 Serrano chilies (optional)
- ½ Lime (optional)
- 10 g Cilantro (optional)
- 1 tsp Mexican oregano (optional)
Method
- Halve the chicken breast horizontally so both pieces sit at one thickness, then work the crushed Mexican oregano and a pinch of salt into every face.
- Cut the tomato and the serrano as fine as your knife will go, stir in the coriander and a hard squeeze of the half lime, then leave the salsa to slacken.
- Cut the romaine across into narrow ribbons and crumble the cotija into a saucer, so both are standing by when the flautas come out of the oil.
- Sit the chicken in a small pan under a finger of cold water, clamp the lid on and bring it to a bare tremble — 10 minutes from cold, until a cut into the thickest half shows no pink.
- Fish the chicken out onto a board and drag two forks through it along the grain until no lumps are left. Chopped meat makes a fat, unruly flauta; threads make a thin one that fries evenly.
- While the chicken finishes, pass the corn tortillas over a second dry pan for 4 minutes in all, moving each one on as it starts to steam, and stack them inside a folded napkin. A tortilla left to cool cracks the moment you curl it.
- Lay a hot tortilla flat, run a line of chicken along the near edge and roll it into a tight cigar, then push a cocktail stick through to pin it. Do the same with the other two.
- Pour the neutral oil into a small pan, bring it up to a shimmer and fry the flautas for 6 minutes, rolling them a quarter turn at a time, until the shells no longer give when you press one with the tongs. Stand them upright in a sieve so the oil they took on runs back out.
- Pull the sticks out, sit the flautas on the shredded romaine, zigzag the crema over them and finish with the cotija and the tomato salsa.
About Chicken Flautas with Crema and Cotija
Chicken Flautas with Crema and Cotija is a Mexican lunch or dinner that comes together in about 29 minutes and serves 1. It fits anti-inflammatory eating.
Chicken Flautas with Crema and Cotija: frequently asked questions
Is Chicken Flautas with Crema and Cotija gluten-free?
Based on its ingredients, Chicken Flautas with Crema and Cotija has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
Is Chicken Flautas with Crema and Cotija dairy-free?
Not as written — it uses Mexican crema, Cotija. Swapping those for a plant-based alternative makes it dairy-free.
Do I need every ingredient to make Chicken Flautas with Crema and Cotija?
The core ingredients are essential, but you can leave out romaine lettuce, tomato, serrano chilies — they're optional and mainly there for extra flavor or finish.
How many servings does Chicken Flautas with Crema and Cotija make?
This recipe makes 1 serving. In the app you can scale it up or down and the ingredient amounts adjust automatically.