Ingredients

Instructions

  1. Bring chicken pieces and water to boiling in kettle; lower heat; cover.
  2. Simmer until fork tender, about 25 minutes.
  3. Drain; reserve 1/2 cup broth.
  4. Cool chicken until easy to handle.
  5. Bone and skin chicken; shred meat.
  6. Heat lard or shortening in a large saucepan until melted.
  7. Add onion and garlic; saute 1 minute.
  8. Stir in cornstarch, salt and pepper.
  9. Add reserved 1/2 cup of broth, shredded chicken and chilies.
  10. Stir and cook until very thick and bubbly; remove from heat.
  11. Heat about 1/4" of oil in a small skillet over medium heat until very hot.
  12. Saute tortillas one at a time, a few seconds on each side, until limp.
  13. This will soften tortillas so that they will roll up more easily.
  14. Do not cook too long or they will become crisp.
  15. Drain on paper towels.
  16. Fill each tortilla with a heaping spoonful (3 tblsp) chicken mixture across center.
  17. Roll tortilla around filling.
  18. Be sure filling is 1" from edges or ends of rolled tortilla to avoid splattering during frying.
  19. Place 2 or 3 flautas, seam side down, in hot oil.
  20. Saute, turning on all sides until crisp.
  21. Drain and keep warm while cooking the rest.
  22. Combine sour cream and milk in small saucepan.
  23. Heat over very low heat just until lukewarm.
  24. Spoon over flautas.
  25. Garnish with fresh coriander or cilantro leaves, if you wish.