Chicken Flautas

Cooking Chicken Flautas is not overly complex, but there are several areas, particularly in preparation, seasoning, and frying where people tend to get confused or make mistakes. People often question what kind of chicken is best (almost any type will work but boneless, skinless chicken breast or thighs are quite popular for their ease of use and flavor), the best way of shredding the chicken (boiling and using two forks generally works well), and how to correctly season their chicken for that authentic Mexican taste (a mix of spices including cumin and chili powder is common). A common mistake people make is overfilling the tortillas which can cause them to break open during frying. It's better to use a moderate amount of filling and make sure to roll the flauta tightly. When it comes to frying, achieving and maintaining the right oil temperature can also be a challenge. A medium heat usually works well - too high and the outside may burn before the inside is properly heated, too low and the flauta may become soggy rather than crispy. To get the most out of this dish, be generous with your condiments. The crispy flautas pair well with fresh, creamy, or spicy dips. And don't forget - like many fried foods, these are best served immediately while they're still crispy and hot.