This is how we make our flautas. I learned this from my childhood best friends. These are so devious and bad for you, but once you try them you will want to make them. They are also fairly easy to make.
1 or 2 pks of Corn tortillas
2 or 3 chicken breast (you can also use steak)
3 cups Mexican cheese (Chihuahua)
1 to 2 cups of Oil
1 tbsp. Sazon complete
1 tbsp. Adobo
½ tbsp. Garlic powder
½ tbsp. Onion powder
2 cups of Chicken broth
1 pk of Sazon
3 tbsp. safrito
Steps to cook the chicken:
Put the chicken in a crock-pot along with all the seasonings and let this cook for about 3 hours on high until chicken is tender to shed.
Once the chicken is done, let it cool for a few minutes and then shred the chicken.
Prepare a workstation for assembling of the flautas.
Steps for making the flautas:
Lay a tortilla down on a clean surface and add the about a tablespoon of the chicken on top of the tortilla. Then add heaping tablespoon of cheese on top of the chicken.
Roll the filled tortilla as tight as you can without breaking it. Insert a toothpick at the seam of the tortilla to help hold it together when you fry. Prepare all your flautas and place on a cookie sheet until ready to fry.
*I ran out of toothpicks so we used skewers*
Heat oil until hot. You can test the oil by adding one flauta to the oil to see if the oil sizzles. When the oil is hot, put about 5 flautas in the oil and cook for about 5 minutes or until brown on that side. (Overloading the pan will cause the temperature of the oil to drop, which could result in oily flautas). Turn flauta to cook the other side. The frying process for each batch should take about 10 minutes.
Once the flautas are golden brown take them out of the oil and place them on a paper towel line plate. Repeat steps until all of the flautas are cooked.
Serve this a snack or dinner with Arroz con gandules. That is what we do, and yummy it is.