Chicken Flautas with Cotija and Salsa Roja

Chicken Flautas with Cotija and Salsa Roja

www.saveur.com

Flautas, flavorful miniature tacos that are a perfect finger food, are usually deep-fried until fully cooked. In this recipe the corn tortillas get just a brief flash-fry, just to soften them for...

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Cooking tools:

  • Blender
  • Saute pan
  • Stove
  • Oven
  • Mixing bowl
  • Serving bowl
  • Baking sheet
  • Aluminum foil
  • Chef's knife
  • Cutting board
  • Measuring spoon
  • Measuring cup
  • Paper towel

Ingredients

  • 2 tsp. ancho chili powder
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1⁄2 tsp. onion powder
  • 1⁄2 tsp. garlic powder
  • 1⁄2 tsp. dried oregano flakes
  • 1⁄4 tsp. cayenne
  • 2 tsp. salt, plus more to taste
  • 2 boneless, skinless chicken breasts (approximately 1 lb.)
  • 6 tbsp. canola oil, separated
  • 1 large white onion, half thinly sliced and half chopped
  • 3 cloves garlic, crushed
  • 8 oz. cotija cheese or queso blanco, crumbled
  • 4 plum tomatoes, stemmed and chopped
  • 1 jalapeño, stemmed and chopped
  • 4 sprigs cilantro, torn
  • 24 (6-inch) corn tortillas

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