BrokeAss Gourmet

BrokeAss Gourmet

Chicken-Mango Flautas with Lime Crema

  • Prep Time 0:30
  • Cook Time 0:10
  • Estimated Cost $7.00
  • 15 Comments

After nearly three weeks out of town, I met up with Brett on Saturday night at Chilango, a new Mexican haunt equidistant from our respective apartments. We shared delicious sweet sangria and succulent filet mignon tacos, but the stand-out dish was a platter of crispy duck flautas, drizzled with Mexican crema and topped with a pile of fresh green cabbage.

I wanted to recreate it, but duck can be a little pricey, so I substituted pan-cooked chicken thighs (the opposite of pricey), and summer-ified them a bit with fresh mango and jalapeño. Serve these with a bowl of fresh guacamole.

Ingredients

  • 8 6" corn tortillas $1 for 12
  • 1/2 lb boneless, skinless chicken thighs $3
  • 1 mango, peeled, pitted and finely chopped $1.50
  • 1 jalapeño, (seeds intact--take 'em out if you don't like spicy), finely chopped $0.25
  • salt to taste Pantry
  • vegetable oil for frying Pantry
  • 3 tbsp sour cream $1 for 4 oz.
  • juice of 1/2 lime $0.25
  • 1/4 green cabbage, cored and thinly sliced $0.50

Directions

  1. Heat 2 tsp. vegetable oil in a large frying pan over high heat. Cook chicken thighs for 4-5 minutes on each side, or until cooked through. Remove from heat and cool for five minutes. Use a fork and knife to shred the chicken thighs into bite-size pieces. Combine in a bowl with the mango, jalapeno and a pinch of salt.
  2. Heat about 1/2" vegetable oil in the frying pan over high heat (no need to rinse it first).
  3. While oil heats, microwave the tortillas for 20-30 seconds to make them very pliable. Once tortillas are cool enough to handle, fill each one with 2-3 tbsp of the chicken-mango mixture.
  4. Carefully lace rolled flautas into the oil, seam-side down, working in batches. Cook for 1-2 minutes on each side, or until golden-brown and crispy. Drain on paper towels.
  5. Whisk the lime juice into the sour cream. Set aside.
  6. To serve the flautas, place them on a plate or plates. Drizzle the sour cream mixture over the top. Heap a small pile of cabbage atop.

Makes 8 flautas.

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