Provided by Arturo Hernandez for the February 2021 issue of the EnnisNOW Magazine.
- 1 store-bought rotisserie chicken
- Warm corn tortillas
- Oil
- 1 head cabbage
- 3/4 cup lemon juice, freshly squeezed
- Salt, to taste
- 2-3 Roma tomatoes
- Mexican table cream, to taste
- Shred the chicken. Add a portion to each tortilla; roll. Secure tortillas with toothpicks.
- In hot oil deep enough to cover the flautas, fry the flauta a couple at a time, making sure not to crowd the pan. Remove from the oil once golden brown; remove the toothpicks.
- In a separate bowl, shred the cabbage as fine as possible.
- Add lemon juice and salt to the bowl. Allow to sit for a couple of minutes.
- Cut the tomatoes into small squares; set aside.
- To assemble the dish: Add 4-5 flautas to a plate. Pour Mexican table cream on top; add the shredded cabbage and tomatoes.
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