Flautas

Submitted by Corporate Chef Andy Stewart

120 min

40 min

160 min

8

Ingredients

Filling

1 tablespoon Fustini's Peperoncino Garlic Crush olive oil
1 tablespoon Fustini's Cayenne Crush olive oil
1 cup white onion, finely diced
1 jalapeno, finely diced
1 garlic clove, minced
2 Roma tomatoes, peeled, seeded, and fine chop
salt
bay leaf
1/4 cup Sweet Chipotle Sauce, below
1 teaspoon Fustini's 12 Year White balsamic
fresh thyme
2 cups cooked shredded chicken breast

Sweet Chipotle Sauce

1 tablespoon Fustini's Chipotle olive oil
1/2 cup white onion, small dice
2 cloves garlic, minced
1 can chipotle chilies in adobo
1/2 cup fresh-squeezed orange juice
1/2 cup Fustini's Sherry Reserva wine vinegar
1/2 cup tomato paste
1/2 cup ketchup
3 tablespoons honey
salt and pepper

Flautas

15 5-inch corn tortillas, fresh (If not fresh heat them slightly before stuffing and rolling)
toothpicks
vegetable oil
shredded iceberg lettuce
Border Guacamole
sour cream
queso fresco

Directions

Step 1. Filling

Heat oils in large skillet and add onion. Sweat onion over moderate heat and add jalapeno. Add garlic and cook 30 seconds. Add tomato, salt, bay leaf, Sweet Chipotle Sauce, vinegar and thyme and bring to a simmer. Cook until slightly thickened - 10 minutes. Add chicken and stir to coat. Cook until chicken is hot and all liquid is gone. Chill at least two hours or overnight.

Step 2. Sweet Chipotle Sauce

Heat olive oil in a large skillet over moderate heat. Add onion and garlic and sauté, stirring constantly until soft - 3 minutes. Add all the rest of the ingredients and bring to a simmer. Cook for 20 minutes until all is soft. Blend in batches and press through a fine mesh sieve and reserve.

Step 3. Flautas

Place a tube of filling into a corn tortilla. Roll and secure with toothpicks. Deep fry the flautas until brown and crispy. Carefully remove toothpicks and serve on shredded iceberg with guacamole, sour cream and Queso fresco.

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