When we talk about Mexican cuisine, guacamole, quesadillas, burritos, enchiladas and tacos are usually the first recipes that come to mind. While it is true that they are the most popular, at least in Spain, it must be said that they are not the only ones. In fact, Mexican gastronomy was declared Intangible Cultural Heritage of Humanity by UNESCO in 2010 for its enormous richness, creativity, transcendence and diversity.
It is possible that we will need more than a lifetime to try (and enjoy) each and every one of their dishes, so we are not going to waste any more time and today we start with these chicken, bacon and cheese flautas. Belonging to the family of tacos, only rolled and fried, they seem like an excellent option for us. aperitifate with friends, for a casual dinner or for a light lunch. How would you serve them?
We heat plenty of salted water in a saucepan and, when it starts to boil, we submerge the breasts and cook them for 20 minutes. Drain and let it cool for a few minutes before shredding, either with your hands or with two forks.
While the breasts are cooking, chop the onion, heat a little oil in a frying pan and sauté over low heat for ten minutes. Chop the bacon, add it to the pan and sauté for a couple of minutes. Add the shredded chicken, season to taste and sauté for a few more minutes.
We heat the tortillas in the microwave for 20 seconds to soften them. We place a portion of the filling on the edge of the tortilla, sprinkle with grated cheese (without reaching the ends) and roll up. We can close it with a toothpick so they don't open.
Heat a little oil in a frying pan and fry the flautas, placing the seam side down. This will make the tortilla harden and the flute will no longer open. We leave about three minutes on both sides so that the flutes are well browned. We serve hot with chopped lettuce, cherry tomatoes, guacamole and crème fraîche.
What to serve with chicken, bacon and cheese flautas
The best way to fully enjoy these chicken, bacon and cheese flautas is hot, with melted cheese. However, when cold, although the tortilla loses its crunch, it is surprisingly delicious. In addition to the accompaniments that we recommend above, a cold beer is a sure bet.
