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Tortilla Flutes

Flutes or flautas look as good as they taste.

Image of Tortilla Flutes

24 freshly prepared unbaked flour tortillas
2 tomatoes, peeled, seeded and chopped
1 small onion, chopped
1 garlic clove, chopped
30-45ml/2-3 tbsp corn oil
2 freshly cooked chicken breasts, skinned and shredded

To garnish

Sliced radishes
Stuffed green olives


Makes: 12


Place the unbaked flour tortillas in pairs on a work surface, with the right hand tortilla overlapping its partner by about 5cm/2 in.

Put the tomatoes, onion, and garlic into a food processor and process to a purée. Season with salt to taste.

Heat 15ml/1 tbsp of the oil in a frying pan and cook the tomato purée for a few minutes, stirring to blend the flavors. Remove from the heat and stir in the shredded chicken, mixing well.

Spread about 30ml/2 tbsp of the chicken mixture on each pair of tortillas, roll them up into flutes and secure with a cocktail stick.

Heat a little oil in a frying pan large enough to hold the flutes comfortably. Cook more than one at a time if possible, but don't overcrowd the pan. Fry the flutes until light brown all over. Add more oil if needed.

Drain the cooked flutes on kitchen paper, and keep hot. When ready to serve, transfer to a platter and garnish with radishes and olives.

Cooks Tip:- If the flour tortillas are too hard to roll up easily, fry them for just a few seconds in hot oil, then quickly stuff and roll them.

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