Spice up dinner tonight with Mario's chile chicken flautas!
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)
- 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.