Flutes are one of the most popular Mexican snacks to eat throughout the year. In addition, there is a great variety, they can be chicken, bean, bean, potato or combined flutes. All of them are delicious, because imagine a flutes drowned in a green sauce with cream, cheese, tomato and lettuce. While this saucer Green sauce, keep reading and do not miss each of the steps so you can try the delicious taste of this Mexican craving. Lets cook!
 6 Diners |  1h 30m |  Main Dictation |  Low Disturbance |
| Ingredients to make drowning flutes: |
| For the flutes: 2 liters of water 1 chicken breast sal to taste 1 kilogram of corn tortillas 1 cup of oil | For the sauce: 6 green tomatoes 1 piece of onion 2 cloves of garlic 4 chiles serrano without stem 3 cups of water (720 milliliters) to accompany: crema acid to taste 200 grams of cheese delayed 1 grated lettuce |
| ADDITIONAL CHARACTERISTICS: Cheap cost, little spicy, |
Ingredients to make drowning flutes:
1. Do you ask how to make chicken flutes? To make this recipe, first cook the chicken breast in enough water and add some salt to taste. Cook approximately for 40 minutes in normal pot or 25 minutes in pressure pot. When ready, crumble and reserve.
2. To assemble the Mexican flutes, it will be necessary for corn tortillas to be slightly hot to be easy to bend and do not break. It also takes a corn tortilla and adds some crumbled chicken. Then, rolle pressing so that it is more thin as possible and sees accommodating in a container so that they do not unwind, cover with a dry cloth or with film paper.
Trick: The ideal is that you let them cool so that the tortilla takes the shape of the flute and does not unwind the time of frying or baking.
3. To make the sauce, in a pot with enough water, cook the green tomatoes and the mountain peppers. Let them boil for about 5 minutes until you observe that they have changed their bright green color to a more opaque.
4. When the tomatoes are ready, take them to the blender with the piece of onion, garlic cloves, salt and pepper to taste. Blend for a couple of minutes until it is completely liquefied.
5. In a pot he heats a tablespoon of oil and then empty the sauce for liquefied flutes. Also, if you are very thick, you can add some chicken or water broth, you can also add a chicken or seasoning broth cube to taste with a little more salt or pepper. Kitchen over medium low heat until it begins to boil and then remove from heat and reserve.
6. To brown the flutes you have 2 options. On the one hand, you can brown them in a pan with oil or you can bake them at a temperature of 180 ° C for about 20 minutes until they are crispy, any of the processes you choose will be ideal, the flutes must be golden and crispy.
7. With the sauce ready and the golden flutes, it will be time to assemble the drowning flutes. To do this, on a slightly deep dish place 4 or 5 flutes and, immediately, bathe with the green sauce you prepared. To accompany add grated lettuce, chopped tomato, a little acid cream and grated cheese. Now they are ready to eat the drowned flutes!
