Flautas

 in Favorite Recipes by

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
  1. Shred the chicken. Add a portion to each tortilla; roll. Secure tortillas with toothpicks.
  2. 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.
  3. In a separate bowl, shred the cabbage as fine as possible.
  4. Add lemon juice and salt to the bowl. Allow to sit for a couple of minutes.
  5. Cut the tomatoes into small squares; set aside.
  6. To assemble the dish: Add 4-5 flautas to a plate. Pour Mexican table cream on top; add the shredded cabbage and tomatoes.