Flautas

Tightly rolled corn tortillas filled with chicken or potato, deep-fried until crispy and served with guacamole.

Ingredients

• 500g chicken thighs
• 1 cup white rice
• 2 tbsp finely chopped white onion
• a pinch of ground cinnamon
• 3 tbsp neutral vegetable oil
• 200g tomatillos
• a handful of fresh cilantro, chopped
• a generous spoonful of salsa verde
• 500ml water
• 1 1/2 tsp ground cumin
• a generous handful of ripe tomatoes

Instructions

1. 1

   Prepare the white rice base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the black beans, jalapeños, finely chopped white onion, and chili powder, mixing well so everything is evenly seasoned.

3. 3

   Heat olive oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the white rice until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the black beans mixture until cooked through and lightly charred at the edges, about 15 mins.

6. 6

   Assemble by layering the white rice with the filling, a spoonful of Mexican crema, and a scattering of epazote.

7. 7

   Add a final touch of toasted pumpkin seeds for extra flavor and texture.

8. 8

   Serve immediately while hot, with extra Mexican crema on the side for dipping or drizzling.

💡 Tips