VICKY ARANDA One Workplace, Santa Clara
Latinx Resource Group

My favorite flautas are made by my mom, in my opinion — hers are the best! Mami’s touch.


In a large pot, place chicken breast with 1 tomato cut in half, 1/2 onion, garlic glove, and cover with water. Add salt to taste. Bring to a boil over medium-high heat. Reduce the heat and simmer until the chicken is fully cooked.

While chicken is cooking, chop 3 tomatoes, 4 serrano chiles, and remain 1/2 onion.

Shred chicken.

In a frying pan, add vegetable oil, chopped tomatoes, chopped serranos, and chopped onion, and add salt and garlic salt to taste. Fry on medium-low until ingredients are almost a sauce. Add shredded chicken. Mix until chicken absorbs sauce.

Warm the tortillas on a comal or in the microwave to make pliable. If using the microwave, stack the tortillas on a plate and cover with damp towel. Microwave until pliable, 10 to 15 seconds.

Fill the tortillas by using 1 tbsp of the shredded chicken onto a tortilla. Roll the tortilla up over the filling tightly, then secure with a toothpick so that the filling does not fall out during
frying. Place on a plate and repeat with the remaining tortillas.

Add enough vegetable oil to your frying pan so that it comes up about 2 inches. Heat over medium-high heat until 375° F.

Fry the flautas using tongs and working in batches allowing space between them. Carefully place the flautas into the oil and fry until golden-brown and crispy, flipping halfway through, 2 to 4 minutes total.

Transfer the flautas to a plate with a napkin to drain any excess oil.

Garnish with lettuce, sour cream, avocado, salsa, and cotija cheese.

PREP TIME: 1 hour
COOK TIME: 1 hour
TOTAL TIME: 2 hours



1 large chicken breast
4 tomatoes
1 onion
1 garlic clove
4 serrano chiles
Salt to taste
Garlic salt to taste
12 corn tortillas
Vegetable oil, for frying
Toothpicks to secure filling from falling out


Chopped lettuce
Sour cream
Salsa, store bought
Cotija cheese