Texas Chicken Flautas with Salsa

 

Joan Boyce’s recipe

1 medium-sized onion, chopped (½ cup)

1 clove garlic, minced

2 TB vegetable shortening or lard

1 TB cornstarch

1 ¼ tsp salt

¼ tsp pepper

½ cup chicken broth

2 ¼ chopped or shredded cooked chicken

1 can (4 ounces) chopped green chilies

Vegetable oil for frying

12 canned, refrigerated, or thawed frozen corn tortillas (I use flour tortillas)

Salsa (recipe follows)

 

1.      Sauté onion and garlic in shortening in a large saucepan until tender, about 3 minutes. Stir in cornstarch, salt and pepper; mix well. Sitr in broth, chicken, and chilies. Cook, stirring constantly, until very thick and bubbly.

2.      Heat a ¼-inch depth of oil in a large skillet. Dip tortillas into hot oil for a few seconds to soften; drain on paper towel. Spoon a heaping tablespoon of filling in center of each tortilla. Roll up.

3.      Sauté flautas, a few at a time, in the hot oil in the skillet, turning often, until crisp, about 2 minutes. Keep flautas warm until are are cooked. Serve with salsa. Garnish with lettuce, if you wish.

 

Salsa:

Chop 2 medium-size ripe tomatoes, 1 medium-sized onion, and 1 medium-sized halved and seeded green pepper. Combine with ¼ cup chopped parsley, 1 minced clove garlic, ½ tsp salt, 1/8 tsp pepper, and 1/8 tsp ground cumin in a small bolw; mix well. Refrigerate 1 hour or until cold.