Mercadito's Flautas

    Crispy corn tortilla, chicken barbacoa, black bean puree, tomatillo salsa & crema fresca come together in this traditional Mexican appetizer.

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    Ingredients
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    Flautas
    3
    corn tortillas
    8
    ounces
    chicken barbacoa (recipe follows)
    2
    tablespoons
    black bean puree (recipe follows)
    2
    tablespoons
    tomatillo salsa (recipe follows)
    1/4
    cup
    napa cabbage
    1
    crema fresca, drizzle
    1
    cotija cheese, sprinkle
    Tomatillo Salsa
    2
    cups
    tomatillo
    2
    serrano chiles
    1
    garlic clove
    1/2
    cup
    onion, roughly chopped
    *
    salt, to taste
    3/4
    cup
    water
    1/4
    cup
    cilantro, roughly chopped
    Barbacoa Chicken
    1
    organic chicken, butterflied
    2
    cups
    barbacoa marinade (recipe follows)
    2
    quarts
    chicken stock
    1/2
    penca de maguey
    1
    cup
    onion, roughly chopped
    1/2
    cup
    carrots, roughly chopped
    3/4
    cup
    celery, roughly chopped
    *
    salt, to taste
    Directions
    Step 1
    FLAUTAS: Warm tortilla. Stuff with chicken barbacoa and roll into cigars.
    Step 2
    Deep fry in 350 degree f oil until golden brown.
    Step 3
    When serving, place bean pure on the bottom and top with, salsa, cabbage, crema, and cojita cheese.
    Step 4
    TOMATILLO SALSA: Heat up grill and grill tomatillo until juices start to come out. Do not let it grill too much time, otherwise tomatoes will become too soft to handle.
    Step 5
    On same grill, grill serrano chiles until dark lines appear visible on chiles.
    Step 6
    Roughly blend all ingredients, making sure chunks of tomatillo are visible.
    Step 7
    BARBACOA: Marinate chicken with one cup of marinade for a minimum of 3 hours, if possible marinate overnight.
    Step 8
    Mix chicken stock with the leftover marinade and bring to a boil. Don’t let it boil to long or else it will reduce too much.
    Step 9
    In a 6-inch hotel pan, place the piece of penca on bottom and lay chicken skin side down and season abundantly with salt. Add the onions, carrots, and celery in pan.
    Step 10
    Cover with chicken hot stock mixture. Cover with foil, place in a 350 degree F oven and cook for 1 1/2 hours.
    Step 11
    Debone chicken in medium size pieces making sure the chicken pieces are not too big. Recipe makes three flautas.
    Tip:
    If there is extra salsa leftover, it can be stored in refrigerator for about 1 week.
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    Have to give it 0 stars because I can't make!!!
    It says "2 cups barbacoa marinade (recipe follows)!!!! Did I Miss it???

    Nutrition Facts

    Serving Size: 
    flautas
    Serving Per Recipe: 
    3
    0
    No votes yet
    360 mins
    Prep Time: 
    240 mins
    Cook Time: 
    120 mins
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    The base number of servings for this recipe is 3
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