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Be bold with the filling in these flautas |
Food & Drink

Be bold with the filling in these flautas

| Saturday, February 13, 2016 9:00 p.m
Quentin Bacon
Before assembling the flautas, warm the tortillas in the microwave for a minute.

I learned from my Mario by Mary catering pal, Mary Giuliani, that it’s best to serve a passed appetizer that doesn’t actually look like I hired a caterer. I want hors d’oeuvres that taste and look beautiful on their own merit.

So let me introduce you to chicken flautas with pickled jalapeno pico de gallo.

We usually make these delicious winners the day after roasted chicken night, using leftovers. But chicken thighs are still one of the most inexpensive cuts of meat if you are starting from scratch. The success of this dish is dependent on the amount of love you put in with the chicken filling. Be bold; add more. Make. A. Lot.

Mario Batali is the award-winning chef behind 25 restaurants, including Eataly, Del Posto and his flagship Greenwich Village enoteca, Babbo.

Chicken Flautas With Pickled Jalapeno Pico de Gallo

For the flautas:

2 pounds boneless, skinless chicken thighs

Kosher salt and freshly ground black pepper, to taste

14 cup extra-virgin olive oil, plus 3 tablespoons

2 Spanish onions, cut into 14-inch dice

1 teaspoon ground cumin

3 cloves garlic, crushed

12 pound tomatillos, husks removed, washed well and halved

1 cup water

3 jalapenos, chopped, seeds and all

12 bunch fresh cilantro, finely chopped

Zest and juice of 2 limes

1 bunch green onions, thinly sliced

12 flour tortillas (8 inches)

For the pico de gallo:

4 ripe plum tomatoes, cut into 18-inch dice

4 pickled jalapenos, cut into 18-inch dice

2 serrano chiles, cut into 18-inch dice

Zest and juice of 1 lemon

12 bunch fresh cilantro, finely chopped

To assemble:

Vegetable oil, for frying

Kosher salt and freshly ground black pepper, to taste

To prepare the flautas: Season the chicken thighs all over with salt and pepper.

In a large saute pan, heat 14 cup of the olive oil until smoking. Add the chicken and brown on both sides. Transfer to a plate.

Add the remaining 3 tablespoons of olive oil, the onions, cumin, garlic, tomatillos and water to the pan and bring to a boil. Return the chicken pieces to the pan, return to a boil, reduce the heat to maintain a simmer, and cook for 20 minutes, until cooked through.

Remove from the heat and allow to cool. Remove the chicken, shred it, and set aside.

Puree the tomatillo mixture in a blender and pour it into a bowl. Add the shredded chicken to the sauce mixture and add the jalapenos, cilantro, lime zest, lime juice and green onions, and stir to mix well. Season with salt and allow the filling cool.

Warm the tortillas in the microwave for 1 minute. Working with one warm tortilla at a time, spread about 2 full tablespoons of the filling across the center of each tortilla. Roll up the tortilla and close each at the seam with a wooden toothpick. Keep the rolled tortillas covered with a moist towel. The flautas may be prepared to this point up to 4 hours in advance.

To prepare the pico de gallo: Place the tomatoes in a bowl with the pickled jalapenos and the serranos, then add the lemon zest, lemon juice and cilantro and stir. Set aside.

To assemble the dish: In a large skillet, heat 1 inch of vegetable oil over moderately high heat until it registers 360 degrees on a deep-fry thermometer. Fry the flautas in batches, seam side down, turning them, for 1 to 2 minutes, or until they are crisp. As they are finished, use tongs to transfer them to paper towels to drain. Season with salt while still very hot.

Season the pico de gallo with salt and pepper. Serve the flautas with the pico de gallo.

Makes 12 flautas.

Categories: Food Drink
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