Flautas de Pollo
Recipe by: Barbara Martinez
Our Recipe Books features a unique collection of authentic Texas home-cooking recipes straight from the heart of the Homestead Heritage community, where tradition and wholesome ingredients come together to create mouthwatering meals.
Our Recipe Books•
June 1, 2025
Crispy, crunchy, and filled with simply seasoned chicken, these Flautas de Pollo are a comforting classic that families across Mexico have been making for generations. They’re also a favorite on Mexican restaurant menus here in Texas—and for good reason! This easy, homemade version brings that same delicious flavor to your own kitchen, perfect for sharing with family or friends around the dinner table.
Ingredients (30)
Ingredients (30)
Flautas
Instructions
In a medium sized pot, over medium-high heat, add the chicken breast (2 lb) and cover with several inches of water (4 quarts).
Add the carrot (1), celery (1 rib), onion (½ small), garlic (1–2 cloves), whole jalapeno (1), peppercorns (3–4), cilantro springs (4–5 sprigs), and kosher salt (1 Tbsp).
There is no need to peel or cut any of the vegetables. These are simply to add flavor to our chicken and will be discarded once the chicken has finished cooking.
Allow everything to come to a simmer and continue to cook until chicken is no longer pink and registers an internal temperature of 165 °F degrees, approximately 25 minutes.
While the chicken is simmering, place a sauté pan or skillet over medium high heat adding about 2 tablespoons of oil. Line a plate or glass dish with a few layers of paper towels.
Once the oil is hot, adding one tortilla at a time, allow to cook for approximately 15-20 seconds per side, moving the tortillas to the paper towel lined plate when done and set aside.
The goal here is to slightly sear the tortilla to make it pliable but not actually fry the tortilla hard. You will need to move quickly to keep the tortilla from becoming crispy. If the tortilla starts to fall apart, try increasing the heat and allowing it to cook slightly longer before flipping while still ensuring the tortilla remains pliable.
When the chicken is cooked through, remove it from the pot and to a plate or bowl allowing it to cool for about 5 minutes.
Shred the chicken using clean hands or two forks, if still too hot to handle. Season the chicken with salt and pepper to taste.
Alternatively, your stand mixer will do an excellent job of shredding the chicken while it's still hot. Just toss the chicken breasts into the mixer with the paddle attachment and run the mixer on low-medium speed just long enough for mixer to shred the chicken.
Working with one tortilla at a time, lay about 1/4 cup of the shredded chicken along the bottom edge of the tortilla closest to you. Roll the tortilla up and set it seam down onto a plate.
If you are having trouble with keeping the tortilla rolled up, you can use toothpicks to keep them sealed. Just remember to remove all of the toothpicks after frying is complete!
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