Ryan's flauta strategy started was very simple - heat, fill, roll and fry. Why makes things more complicated than they need to be?
I had grilled a couple of extra chicken breasts for our dinner so we would have some leftovers to use in our flautas.
The first job was to shred the chicken in the food processor.
He also heated some oil in a skillet over medium heat. Once the oil was warm, he dipped each tortilla in the oil to soften it. (The heat part of the process.)
Next - fill each tortilla with chicken.
The trickiest part of the whole process is the roll. It's almost impossible to roll them immediately because they've just come out of the HOT oil. (A lesson I learned after burning almost all of my fingertips during my first flauta attempt.) You don't want to wait too long to roll them because if they cool too much, the tortillas become brittle and crack.
My son did a great job of rolling his flautas. (They looked way better than the batch of flautas that I made a couple months ago.)
The final step was to fry his flautas.
In the words of my son "Frying just makes everything taste better."
He took the flautas out of the oil and drained them on paper towels.
We put 3 dozen flautas on a baking sheet to take to school and we got to eat the rest. A sprinkle of queso fresco and some shredded lettuce is all the adornment that he added to his flautas.
Cinco de Mayo is right around the corner - you may just want to celebrate with flautas this year.