Chicken Flautas

• doses: 4-6
• tempo ativo: 45 min
• tempo total: 45 min

Ingredientes

2 lbs Chicken breast or thighs or a combination

1 cup broth or water

1 tsp kosher salt

1 tsp garlic powder

1 tsp onion powder

1 tsp oregano

1/2 tsp pepper

Cooking oil

4 tomatoes

1-3 guajillo chiles (dried - found at Latin stores)

2 Serrano chilies

1 small onion

5-6 garlic cloves, peeled

12-18 corn tortillas (3 per person)

Queso (from Latin store - or feta works too)

Optional toppings:

Cilantro

Queso

Crema (or sour cream)

Guacamole or diced avocado

Diced white onion

Instruções

Place the chicken, 1 cup of broth (or water), along with seasonings (1 tsp each salt, oregano, garlic powder and onion powder plus 1/2 tsp each pepper & paprika) into the instant pot. Set at high manual pressure for 10 min. Let it naturally release for 8-10 min then do a quick release to let out the remaining pressure. Remove the chicken and shred with two forks or in a stand mixer with the paddle attachment.

(If you have leftover chicken, store it in one cup of the broth remaining in instant pot)

While the chicken is cooking, quarter the tomatoes and sauté in a pan with oil, chiles, the onion and garlic cloves until the tomatoes and onions are soft.

Blend with 1.5 cups of water plus s&p to taste

Pour back into the pan and simmer for about 15 minutes until slightly thickened.

Microwave the corn tortillas until warm and slightly pliable. Roll chicken and queso into each tortilla, making cigar-like rolls. Fry in 1” oil until crispy, rolling to ensure all sides are cooked.

Serve in a bowl with lots of the homemade salsa, and any of the optional toppings you’d like!