Master the Irresistible Flavors of Smoked Chicken Flautas Today
The larger sibling to the taquito, the flautas is a delicious dish. We take it to the next level by smoking the chicken before adding it to the filling. Find out:
What is the difference between taquito and flautas?
Are flats soft or crunchy?
Is a rolled taco a flauta?
Ingredients:
1 pound boneless skinless chicken thighs
1/2 cup Sweetwater Spice Co Brine (We used Apple-Chipotle flavor)
1 cup water
¼ cup butter
¼ cup all-purpose flour
¼ cup minced onion
¼ cup chopped black olives
1/4 cup fire roasted Hatch Green Chiles
2 T lemon juice
1 T oil
¼ t ground paprika
⅛ t salt
8 flour tortillas
oil for frying, or as needed
toothpicks
1. The night before: add the chicken thighs, the brine and 1 cup of water to a gallon sized ziplock bag. Shake to mix, squeeze out all of the air and refrigerate overnight.
2. The day of: remove the thighs from the marinade. Smoke your thighs at 225F for about an hour, then set aside to cool.
3. Shred, or finely slice the chicken.
4. Melt butter in a skillet over medium heat; stir flour into butter until smooth.
5. Add onion to flour-butter mixture; cook and stir until onion is softened, 5 to 10 minutes.
6. Mix black olives, lemon juice, Hatch green chiles, oil, paprika, black pepper, and salt into onion mixture; cook and stir until heated through, about 2 minutes.
7. Stir chicken into mixture and remove skillet from heat and cover.
8. Heat oil in a large, heavy saucepan or deep-fryer.
9. Fill tortillas with chicken mixture. Roll tortilla around filling and secure with a toothpick.
10. Fry the rolled tortillas, working in batches, in the hot oil until browned, about 2 minutes. Transfer fried tortillas to a paper towel-lined plate or onto a baking rack on top of a baking sheet using a slotted spoon or tongs.
11. Serve with sour cream, guacamole and salsa. ENJOY!
Equipment used:
Yoder YS640 Smoker
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