Chicken
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Flautas in Salsa Verde Sauce
Prep
cook
total
Ingredients
For the chicken:
- 1 chicken breast
- Salt to taste
- 1 piece of onion
- 2 garlic cloves
- 1 bay leaf
For the green sauce:
- 12 tomatillos
- 2 serrano peppers
- 1 jalapeño pepper
- 1/3 white onion
- 1 garlic clove
- A handful of fresh cilantro
- 2 teaspoons Spanglish Asadero Chile Verde seasoning
- 1 teaspoon chicken bouillon
For the tacos:
- Shredded chicken (from above)
- Paprika to taste
- Corn tortillas
- Oil (for frying)
- A little chopped onion
For serving:
- Shredded lettuce
- Mexican crema (or sour cream)
- Tomato salsa
- Sliced avocado
Chili Verde
Directions
- Cook the chicken
In a pot, add the chicken breast, salt, onion, garlic cloves, and bay leaf. Cover with water and cook until the chicken is tender. Remove the chicken, shred it, and set aside. Do not discard the broth.
- Make the green sauce
In the same broth, cook the tomatillos, serrano peppers, jalapeño, and onion until they change color. Transfer to a blender and add garlic, cilantro, chile verde seasoning, and chicken bouillon. Blend until smooth.
- Cook the sauce
In a pan, heat a little oil and sauté a bit of onion. Pour in the green sauce and let it come to a boil.
- Prepare the filling
In another pan, heat a little oil and sauté some onion. Add the shredded chicken, season with paprika, and mix well.
- Assemble the tacos
Fill the tortillas with the chicken and roll them tightly into tacos.
- Fry the tacos
Heat oil in a pan and fry the tacos until golden and crispy on both sides.
- Serve
Plate the tacos and top with lettuce, crema, tomato salsa, avocado, and green salsa.
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