Smoked a couple of spatched chickens over a Mesquite/Hickory mix, at 375° it only took about 1.5 hours.
Shredded them and set the skins aside.
Added in some seasonings, salt, cumin, cayenne, paprika, Mexican oregano and dried lemon zest.
Using flour tortillas, I placed a generous amount of chicken and a blend of cheeses.
Rolled them up and fixed with toothpicks.
Prepped the fryer to 375° and fried the skins to cracklins, then fried the Flautas
The cracklins made for marvelous chef's snacks whilst cooking the rest.
Served them up with Arroz Mexicana, topped with homemade guacamole, salsa roja, sourcream and queso fresco.
These were almost too big to call Flautas, my wife said they were Mini-Chimichangas.
Shredded them and set the skins aside.
Added in some seasonings, salt, cumin, cayenne, paprika, Mexican oregano and dried lemon zest.
Using flour tortillas, I placed a generous amount of chicken and a blend of cheeses.
Rolled them up and fixed with toothpicks.
Prepped the fryer to 375° and fried the skins to cracklins, then fried the Flautas
The cracklins made for marvelous chef's snacks whilst cooking the rest.
Served them up with Arroz Mexicana, topped with homemade guacamole, salsa roja, sourcream and queso fresco.
These were almost too big to call Flautas, my wife said they were Mini-Chimichangas.
