Flautas are versatile – they can be quick or slow cooked and easy to make with whatever you have around too. Check it.
TIP: If you overfill your Flautas they can be difficult to roll and pretty messy. Use less filling…MAKE MORE Flautas!
HARDWARE: Pressure/ Slow Cooker, Sauce Pot, Tongs, Spatula, Toothpicks (Optional), Sheet Pan, Cutting Board, Knife, Brush
YIELDS 10-15 Taquitos (medium size)
PREP & COOK 1 hour
READY IN 1 hour 30 minutes
1 jar Just+Add Beer Fiery Mexican Tres Chiles
1 bottle (12 ounces) Blue Moon Belgian White Ale or Your Favorite Ale
1 pound Boneless Skinless Chicken Thigh or Breast
1 pack (20) medium Flour Tortillas
1 medium White Onion
8 ounces Shredded Mexican Cheese Blend
1/4 cup Vegetable Oil
1 bunch Cilantro
1 bunch Red Radish
Salt and Pepper to taste
STEP 1: SEASON MEAT & MAKE SAUCE
Season chicken with salt and pepper. Combine 1 jar Just+Add Beer Fiery Mexican Tres Chiles + 1 12-ounce bottle Blue Moon Belgian White Ale or your favorite White Ale in mixing bowl.
STEP 2: SIMMER
Add chicken and mixture to pot. Simmer over medium to low heat for 30-45 minutes until chicken can be easily shredded with a fork. Once cooked, shred and mix chicken in the pot with sauce.
STEP 3: REDUCE
Once chicken is shredded, let the liquid reduce (very low heat) until the chicken and sauce have fully combined, roughly 15-20 minutes. Remove from heat and let cool.
STEP 4: PREP
Wash & chop cilantro. Peel and dice onion. Shred cheese and combine onion and cilantro. Set Aside. Generously coat a sheet pan with vegetable oil (use foil for easy clean up). Preheat oven to 350°F.
STEP 5: ROLL
Use 1 heaping tablespoon of filling per taquito. Evenly distribute a layer of the onion/cilantro/cheese mixture on top of chicken. Roll as tightly as possible.
STEP 5: BAKE & SERVE
Transfer rolled flautas to sheet pan, seam down. Brush top of flautas with vegetable oil. Transfer to oven. Bake until golden brown 20-25 minutes. Garnish with onion, cilantro, sliced radish and lime wedge and crack open another Blue Moon and chow down.