1. On a preheated pan add oil and fry corn tortillas sliced in juliennes until golden crunchy. (Keep aside) 2. Fry 1 chilli ancho until dark & crunchy
Separately: 1. Have ready 1/2 liter of chicken broth and two blanched peeled tomatoes. 2. Blend the tomatoes with a clove of garlic one quarter of a small onion, salt and 100ml of the chicken broth, and half of the chile ancho. 3. On a sauce pan bring to boil the blended tomato sauce with the rest of the chicken broth and let it thicken.
To serve: 1. In a soup bowl serve a portion of the tomato/chicken broth. 2. Add the corn juliennes. 3. Top up with balkan cheese cubes, sour cream, avocado slices and ancho chilli crumbs.
✅Gluten-free ✅Non-GMO ✅Suitable for vegans and coeliacs
– 4 tortillas Flauta Moctezuma® – 100g of chicken breast (boiled and pulled) – 100g of mashed potatoes – 1 tbl spoon of sour cream – 40g of grated balkan cheese – Salsa of your choice to top – Grated iceberg lettuce
Process: 20-25 mins
1. Have previously prepared boiled pulled chicken & mashed potato. 2. On a pan heat up the tortillas approximately 15 seconds each side until soften. 3. Fill the tortillas randomly with either potato or chicken. 4. Roll them tight and hold them with toothpicks. 5. Fry on a pan until crunchy. 6. Place the flautas on a plate with paper towels and stack them there to dry. 7. Serve on a plate and top them with sour cream, cheese, lettuce and salsa.