El Jefe Flautas
These shredded chicken flautas will have your taste buds singing with every bite! Seasoned with out El Jefe Honey Adobo taco rub these will definitely be a show stopper dinner.
Shredded Chicken Flautas
Rated 5.0 stars by 1 users
Category
Chicken
Servings
4-6
Prep Time
45 minutes
Cook Time
30 minutes
Author:
PS Seasoning
These shredded chicken flautas will have your taste buds singing with every bite! Seasoned with out El Jefe Honey Adobo taco rub these will definitely be a show stopper dinner.

Ingredients
- 2 LB – Chicken Thighs, Boneless Skinless
-
3 T – El Jefe - Adobo Honey Taco Seasoning & Rub
-
½ C – El Jefe Taco Sauce
-
½ C – Chihuahua Cheese, shredded
-
¼ C – Cilantro, chopped
- 12 – Corn Tortillas
-
¾ C – Canola Oil
-
½ C – Sour Cream
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2 T – Lime Juice
- ½ Head – Red Cabbage, shredded
- 4 Clove – Garlic, smashed
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1 t – Coriander
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1 T – Peppercorns
- 2 – Guajillo Peppers, dried
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1 C – Apple Cider Vinegar
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1 C – Water
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2 T – Salt
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1 T – Sugar
- 4 – Roma Tomatoes
- 8 – Tomatillos (shucked and rinsed)
- ½ - Red Onion
- 2 – Jalapenos
- 4 Clove – Garlic
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2 T – El Dinero
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2 t – Olive Oil
- ½ Bunch – Parsley
- 1 oz – Lime Juice
Lime Crema
Pickled Cabbage
Roasted Tomatillo Salsa
Directions
- Make the salsa and pickled cabbage a day ahead.
- To make the pickled cabbage, start by stuffing the cabbage into a large mason jar along with the coriander and peppercorns. Smash the garlic and add to the jar.
- In a saucepot, combine the vinegar, water, salt and sugar and stir to dissolve. Add the Guajillo chiles and then place over medium heat and brin to a boil.
- Remove the chiles and cut off the stems. Empty out as much of the seeds as possible and then add the chiles to the mason jar.
- Pour the liquid into the mason jar. Allow to cool slightly before sealing the lid.
- Place in the fridge for 24 hours.
- Make the salsa
- Preheat oven to 400 degrees.
- Roughly chop the onion.
- Cut the stems off of the jalapenos and cut in half lengthwise. Remove the seeds.
- Remove the core from the tomatoes and cut in ½.
- Cut the tomatillos in ½
- Add the tomatillos, roma tomatoes, onion, garlic cloves and seeded jalapenos to a large bowl. Toss together with the olive oil and El Dinero seasoning.
- Spread these ingredients on a sheet tray and roast in the oven for 25 minutes.
- Allow to cool slightly before placing all the roasted vegetables in a blender along with the cilantro and lime juice.
- Blend until smooth. (Be careful as blending hot items could create pressure in the blender and cause it to explode. Leave the lid vented while blending to avoid this)
- Season with salt and pepper as needed.
- The following day….
- Make the lime crema by combining the sour cream and 2 TB of lime juice in a small bowl. Mix until smooth
- Trim the chicken thighs if needed. Season generously with El Jefe rub.
- Heat a large skillet over medium high heat and sear the chicken on both sides. Flipping occasionally until an internal temperature of 165 is reached.
- Remove the chicken from the pan and chop. Then return it to the pan and add El Jefe sauce. Bring back to 165 degrees, then remove from the heat.
- Warm the tortillas in the microwave to help avoid breakage when rolling.
- Add 3 TB of chicken to a tortilla and then roll tightly.
- Heat ¾ cup oil in a large skillet to 300 degrees, over medium heat.
- Pan fry the floutas, starting with the seam side down. Fry for about 2 minutes each side or until the shells crisp up.
- Serve the floutas topped with pickled cabbage, roasted tomatillo salsa, lime crema shredded cheese and a pinch of cilantro.
- Enjoy!