Flautas con Consomé | Mexican Drowned Tacos

Ingredients:
3 ½ cups shredded chicken

20 corn tortillas (read notes)

vegetable oil for frying

For the salsa

1 lb tomatillos (quartered)

3 jalapeno or serrano chilies (seeded and cut into chunks)

1 medium onion (quartered)

1 small bunch cilantro
2 garlic cloves (peeled)

1 Tbsp powdered chicken bouillon

2 Tbsp vegetable oil

salt (to taste)

For toppings

lettuce (shredded)

onions (chopped)

Mexican cream or sour cream (as needed)

queso fresco (or any cheese you prefer)

Instructions:
Make the salsa verde :

Place the tomatillos, onion, and chilies in a saucepan.
Add water to slightly cover the ingredients and simmer for 10 minutes or until everything is nicely cooked.
Place all ingredients in a blender and add 1 cup of cooking water.

Add garlic and cilantro and blend until smooth.
Heat the oil in a saucepan over medium heat and pour in the tomatillo sauce.

Season with chicken bouillon, pepper, and salt.

Simmer for 5 minutes or until the sauce thickens, adjust seasonings and turn off the heat. Allow to cool down to room temperature.

Make the flautas:

Heat the tortillas on a pan or cast-iron skillet until soft and pliable.

Place a tortilla flat on a surface and add some chicken to one side.

Roll the tortilla tightly into a tube-like shape. Place it seam-side down or secure it with a toothpick. Repeat until all tortillas and filling are used.

Heat about 1 ½ cups of oil in a pan and fry the flautas in batches until crisp and golden.
Remove them and place them on a lined paper plate or a cooling rack.

Assemble:

Add some salsa in the cups where you’ll serve flautas (read notes).

Place 3-4 flautas nicely immersed in the sauce and then add lettuce, onions, cream, and cheese.

Drizzle with more salsa if you want and serve immediately.
Important Notes When Making Flautas con Consomé | Mexican Drowned Tacos
Corn tortillas must be soft and flexible before rolling.

Cold tortillas are more likely to crack.
The salsa should be pourable, not too thick.

The flautas will soften the longer they sit in the sauce.

For the crispiest texture, assemble just before serving.

The amount of heat depends on the chiles used.

Removing chile seeds makes the salsa milder.

Frying oil should be hot enough to crisp the tortillas but not so hot that they burn.

Toppings should be added at the end to keep them fresh.

Queso fresco, Mexican cream, and lettuce are classic finishing touches, but they can be adjusted to taste.

Nutrition Information:

Approximate nutrition per serving, based on 5 servings with about 4 flautas each, including salsa and moderate toppings:

Calories: 605 kcal | Total Fat: 29 g | Saturated Fat: 7 g | Monounsaturated Fat: 13 g | Polyunsaturated Fat: 7 g | Cholesterol: 85 mg | Sodium: 980–1,650 mg depending on chicken bouillon, tortillas, cheese, cream, added salt, and frying oil absorption | Total Carbohydrates: 53 g | Dietary Fiber: 7 g | Sugars: 8 g | Protein: 34 g

Additional estimate:

Calcium: 180–320 mg | Potassium: 650–950 mg | Iron: 3–5 mg | Vitamin A: 1,200–2,500 IU | Vitamin C: 25–45 mg