Chicken Flautas - Your local Mexican Restaurant will ask you for this recipe.

I know this is not a BBQ recipe but if you want your guests to say WOW then whip out your fryer and get ready to have your taste buds dance.  

You will need 4 boneless skinless chicken breasts with rib meat (About 2LBS total).  Marinade overnight in the following:
Lime Juice – ¼ Cup
Olive Oil – ¼ Cup (Extra virgin or whatever you have) 
Garlic Powder - 2 tsp
Salt – 1 tsp
Chili Powder – 1 tsp

About 2 hours before you are going to fry your Flautas, Drain and BBQ the chicken over a medium heat till done. Remove from BBQ and cover.

Let chicken stand for 15 minutes then shred the chicken.    I have found that shredding works best but I have diced the chicken with good results.  

Place the chicken in a bowl with the following:
Salt - 1 tsp
Garlic – Minced - 1 tbsp (Fresh or out of a jar)
Red Pepper Flakes – 1 tbsp

Cover and allow to cool.

Remove the tops and seeds from 3 or 4 dried Pasilla Chiles.  Then add them to a pot of water with a pinch of salt.  Bring to a boil. Let stand for 15 minutes.   Drain and chop fine.  Add to the chicken

Add the following to the chicken and mix well.
Onion – ½ medium sized – Chopped fine
Monterey Jack Cheese – ½ cup shredded
Lime Juice – 3 tbsp 

Heat oil in fryer or deep pan on stove to 350F.  I prefer to use shortening but peanut oil works well to.  You will need enough oil to cover the Flouta. 

You will need 24 flower tortillas, soft taco, medium size.  I now enlist help, the frying phase moves fast.
 
Start to assemble the Flautas by placing about 2 tbsp of the chicken mixture on a tortilla towards one side then roll the tortilla tight.  Secure closed with 2 tooth picks.

Fry till golden and crispy (less than a minute), turn if necessary.  Do not try to do too many at a time.  I do about 3 at a time.  I usually have someone help me by rolling while I am frying.  Drain on paper towel and remove the tooth picks.

Serve hot with sour cream and guacamole

I normally cut them in half and serve as an appetizer.


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