TOMATO SAUCE:1 tetra brik of 800 g seasoned tomato sauce1 jar of 465g hot red sauce1 1/2 cups of water1 medium onion4 cloves garlic, peeled4 fresh chillies6 chiles de arbol 1/3 cup corn or extra virgin olive oil2 slices of onionsalt to taste
FLUTES:32 flutes tortillas3 large chicken breasts, cooked in water with onion, garlic and salt, shredded1 medium onion, thinly sliced6 jalapenos pepperssalt and pepper to taste2 cups of corn oil2 garlic cloves, peeled
TOPPINGS:1 cup natural sour cream2 cups of lettuce sliced, washed, disinfected, dried and refrigerated1 panela cheese, crumbled1 cup of cream cheese or double cream, crumbled
In the blender, grind the tomato sauce with the hot sauce, water, onion, garlic, green and dry tree chillies. In a saucepan, heat the oil and brown the onion slices; remove and add the sauce. Season to taste and cook until you get a semi-soft sauce.
In a bowl combine the shredded chicken breasts with the sliced ??onion, jalapeno peppers, salt and pepper to taste. Overlap one tortilla in the middle of the other, fill them, roll them up and close them with a toothpick. In a hot pan with the oil, brown the garlic cloves; remove them and place the flautas from one side to the other until they are golden and crunchy. Place them on absorbent paper.
Arrange the hot flutes on a platter and cover completely with the hot sauce. Garnish with sour cream, lettuce and cheeses. Serve immediately.
One of Mexicos most authentic dish that you can enjoy with your favorite salsas.