TINGA CHICKEN FLAUTAS (FLAUTAS DE TINGA)
16 Yellow Corn Tortillas
4 Cups of Shredded Chicken Breast
½ Cup of Sour Cream
½ Head Shredded lettuce finely diced
1 Cup of Chopped Red Onions
1 Cup of Crumbled Fresh Queso Fresco
2 Fresh Tomatoes Diced
1 Chipotle Pepper in Juice
¼ Chopped Yellow Onion
½ Teaspoon of Cumin
½ Teaspoon of Salt and Pepper
2 Tablespoons of Olive Oil
Mix and Blend the Fresh tomatoes, Chipotle Pepper in Juice, yellow chopped onions, cumin and salt and pepper together to prepare the Tinga Sauce.
Preheat 2 tablespoons of olive oil and sautee the Tinga Sauce until cooked (4-5 minutes). Then Add the shredded chicken and cook together for 8-10 minutes until integrated. Use salt and pepper to taste.
Warm the corn tortilla for a few seconds in microwave until soft. Fill with the pre-cooked chicken in tinga sauce. Roll the tortilla to prepare to fry. You may use some toothpicks to hold the rolled chicken flauta together while frying.
Fry Flauta in olive oil. Plate Flautas-- 4 piece servings per plate. Drizzle sour cream over each Chicken Flauta, Add Shredded lettuce on Top, Add the Shredded cheese to taste, salt and pepper to taste and finish decorating with sliced red onions.
Presented by: Luis Zendejas from Casa Don Gallo and Warren Davis, Sysco Knoxville Chef