Mercadito's Flautas

Mercadito

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

Recipe Submitted By:

Mercadito NYC

Categories »

Appetizer

Chicken

Classic

Family Friendly

Ingredients
Directions
Photos
Reviews
Nutrition Facts

add to shopping list »

Flautas

corn tortillas

ounces

chicken barbacoa (recipe follows)

tablespoons

black bean puree (recipe follows)

tablespoons

tomatillo salsa (recipe follows)

1/4

cup

napa cabbage

crema fresca, drizzle

cotija cheese, sprinkle

Tomatillo Salsa

cups

tomatillo

serrano chiles

garlic clove

1/2

cup

onion, roughly chopped

salt, to taste

3/4

cup

water

1/4

cup

cilantro, roughly chopped

Barbacoa Chicken

organic chicken, butterflied

cups

barbacoa marinade (recipe follows)

quarts

chicken stock

1/2

penca de maguey

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.

add photo »

There are no photos for this recipe. Why don't you be the first to add one?