Chicken Filled Flautas


  • 4 tablespoons lard or corn oil
  • 1/2 onion, finely chopped
  • 2 large tomatoes, finely chopped
  • 4 chiles serranos, cut into rings
  • salt, to taste
  • 4 cups shredded cooked chicken
  • 12 small tortillas


  • Heat the lard or oil and saute the vegetables about 5 minutes. Add the chicken and salt and cook until almost dry. Taste for correct seasoning.
  • Place a large spoonful along the center of the tortilla, then roll tightly and secure with a toothpick. Fry in lard or oil until quite crisp and a deep golden color. Serve with red sauce.


  • Description:
  • "This are large crisp-fried tacos and wonderful served on a bed of
  • shredded lettuce seasoned with lime juice and thin slices of
  • radishes."
  • SERVINGS: 12