Chicken Flautas with Curtido


 First of all, let me explain you what curtido is. This is a very popular relish made of cabbage and other ingredients that we eat in Central America – every country has their own special way to do it.

If you visit El Salvador you will enjoy it with some “pupusas.” If you visit my country, Guatemala, you can enjoy it with some “Garnachas” or “empanadas” among other recipes that go great with this relish. So there are many ways to eat “curtido,” but today you will learn how to enjoy it with some “flautas.”

Instructions for the Curtido:

This is very easy to do. Make sure to wash all the vegetables, slice them and when ready combine all the ingredients in a large container that you can close tightly with a lid. I like to use large mason jars and press as much as I can inside and close it. This will go in the refrigerator for at least 4 hours. Ideally, make this 1 day ahead to marinate overnight.

That’s it! Supper easy to make curtido.


Now we move to make the chicken flautas. Flautas are what you call “taquitos” in USA, but the correct name is flautas, this word means flutes for the shape that they take. Taquitos for us in my country are tacos made smaller. Lol.


Instructions to make flautas:

Heat up 2 tbsp. of olive oil in a large skillet, add the chopped onion and jalapeno and cook it for 1 minute. Then add the tomatoes, garlic and cilantro and cook this for another minute. Then add the chicken, salt and pepper to taste make sure all the ingredients are blended - then cook for another 2 minutes. Remove from skillet and set aside, let it cool. When ready, add the shredded cheeses and combine.

Next, take one dozen tortillas and wrap them with a cotton towel, the best way to warm them up in the microwave is to drizzle a few drops of water on top of the towel, the moisture will help the tortillas warm up without breaking.

Then take the filling made with the chicken and add 1 tbsp. to the end of a tortilla and roll it tight securing the flauta with a tooth pick, repeat this process until you are out of the chicken filling or if you prefer you can make only what you will eat that day and save the filling for another day since is best to eat this freshly made. I do not recommend to re-heat this meal.

Heat up 1 tbsp. of olive oil in a skillet and add the flautas and cook turning frequently until they are golden brown, add olive oil as you need it, when they are done transfer them to a pepper towel and remove excess oil.

To arrange the plate, add on top of the flautas the curtido that you make ahead (cabbage relish) drizzle some Mexican or if you can find Salvadorian Sour Cream, and some crumble queso fresco, a few slices of avocado and voila!

 

Chicken Flautas with Curtido

  

Ingredients for the filling:

2 large tomatoes seedless and chop

½ yellow onion finely chop

1 jalapeno finely chop

½ cup of shredded cheese, you can use Oaxaca cheese, Chihuahua, of Monterey cheese

¼ cup of chop fresh cilantro

2 cups of rotisserie shredded chicken

1 finely chopped garlic clove

1 package of corn tortillas

Jalapeno infused Bari’s Olive Oil

Salt and pepper to taste

 

 

Ingredients for the Curtido

½ of purple grated cabbage

½ of white grated cabbage

1 medium yellow onion cut into thin slices

1 jalapeno cut into thin slices

2 large carrots cut into long thin slices

1 large chopped tomatoes

½ tbsp. of ground cumin

½ cup of water

½ cup apple cider vinegar

½ cup white vinegar

¼ cup of Jalapeno Bari’s Olive oil

Salt and pepper to taste

 


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