Spice up dinner tonight with Mario's chile chicken flautas!
ingredients
ingredients
method
step-by-step directions

Mario Batali's Chile Chicken Flautas

  • 3 tablespoons Olive Oil (plus some for frying)
  • 6 Boneless Chicken Thighs
  • 1 tablespoon Cumin
  • 1 tablespoon Coriander
  • 1 tablespoon Cayenne
  • 1 Onion (sliced)
  • 6 Garlic Cloves (sliced)
  • 3 Red Fresnos (chopped)
  • 4 Ancho Chiles (soaked in hot water)
  • 2 Chipotle in Adobo
  • Salt (to taste)
  • 3 tablespoons Tomato Paste
  • 1 Bunch Cilantro
  • 2 Cups Cotija Cheese
  • 12 6 " Flour Tortillas
  • Sour Cream (for garnish)
  • Lime Wedges (for garnish)
step-by-step directions
  • Heat a large Dutch oven over medium heat and add the 3 tablespoons oil.
  • Season the chicken with salt, cumin, coriander, and cayenne. Add the chicken to the pot and cook until golden brown, 3 minutes per side. Remove the chicken from the pot and set aside on a plate. 
  • Add the onion, garlic, and fresno chili and sauté for 3 more minutes. Add the tomato paste and cook for another minute.
  • Remove the ancho pepper from the water, puree with the chipotle and add to the pot, reserving the soaking liquid.
  • Place the chicken back into the pot and add some of the reserved cooking liquid. Cook the chicken until tender, about 45 minutes.
  • Remove the chicken from the sauce and shred when cool enough to handle. Add a little of the sauce to the chicken so that it is coated but not too wet and set aside the remaining sauce.
  • Place 2 tablespoons of the chicken into a warmed flour tortilla. Add a little cheese and cilantro. Roll the tortilla up and fasten with a toothpick. Repeat with the remaining tortillas.
  • Heat 2 inches of oil in a large cast iron skillet to about 350 degrees. Place the tortillas into the oil seam side down and working in batches fry until golden brown on each side, about 2 minutes per side. Remove to a towel lined plate to drain.
  • Serve with the remaining sauce, sour cream, cilantro, limes, and cheese.
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