12-inch flour tortillas (about 6)
3 oz. chicken flauta filling
12 oz. grated Monterey Jack cheese
12 oz. grated Oaxaca cheese
1 cup blended oil (90 percent canola and 10 percent olive)
Mango habañero salsa (see separate recipe)
3 tbsp. blended oil
1/2 tbsp. chopped fresh garlic
3/4 cup yellow onion, sliced 1/4-inch thick
2 cups ancho chili enchilada sauce
1 1/2 tbsp. roughly torn fresh oregano
1/4 tsp. ground cumin
3 tbsp. roasted poblano, diced 1/4-inch thick
1 1/2 lb. cooked chicken, shredded 1/4-inch thick
1/4 tsp. ground black pepper
6 tbsp. diced fresh cilantro
1 tsp. kosher salt
Ancho chili enchilada sauce
2 ancho chilies, whole
2 tbsp. blended oil
1/4 yellow onion, diced
2 garlic cloves, peeled
5 tbsp. flour
2 1/2 cups chicken stock
4 oz. canned tomatoes, drained
1 bay leaf
1 1/2 tsp. paprika
1 1/2 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. ground black pepper
2 tsp. kosher salt
1 tsp. sugar
For ancho chili sauce: Preheat oven to 450 degrees. Spread the ancho chilies evenly on a cookie sheet, in a single layer. Roast chilies for 4 to 5 minutes, until the skins blister. Watch carefully so they do not burn. Remove stem and seeds and cut into chunks (plastic gloves recommended). Heat oil in medium saucepan on medium heat and sauté chilies, onion and garlic until soft. Add flour to pan, mix well, allow to brown slightly. Add chicken stock and mix well. Add remaining ingredients and stir well. Allow to simmer for 15 to 20 minutes. Remove bay leaf. Blend with hand blender and strain. Set aside.
Makes 3 cups. Extra sauce may be refrigerated and used for enchiladas, grilled chicken or fish.
For chicken filling: In large saucepan over medium heat, sauté garlic, onion and tomatoes until soft. Add ancho chili sauce, oregano and cumin; let simmer for 10 minutes. Add remaining ingredients and simmer for 5 to 10 more minutes. Turn off heat and cool immediately.
For flautas: Warm a 12-inch flour tortilla and cut in half. Place the chicken filling evenly along the cut side. Spread 1 oz. of each cheese evenly over the filling. Make a thick mixture of flour and water and spread a thin layer along the rounded side of the tortilla. Roll the cut side of the flauta tightly inward. Repeat with tortillas until all filling is used—should make about 12 flautas. Refrigerate or use immediately.
To prepare: Heat oil over medium high heat in a large frying pan. Fry flautas for 4 minutes or until crispy. Remove from oil and drain over paper towels. Cut flautas in half and place in the center of a plate. Garnish with sour cream, mango salsa and fresh radishes.
Notes: This recipe involves several steps. You can cook the chicken ahead of time and use the bones to make homemade stock for the best flavors. A shortcut would be to purchase a roasted chicken or cook thigh and breast parts and buy chicken stock. Follow these steps: cook chicken, make the ancho chili sauce, assemble the chicken filling, roll the flautas, prepare and serve.
Serves 4 to 6