Easy Chicken Flautas with Mole
Kiwilimón
Chicken flautas with mole is a classic Mexican dish every foodie should try. For this dish, flautas, which are a type of long and thin fried tacos, are stuffed with juicy chicken and bathed in mole, a sophisticated sauce made with a blend of dried chiles, spices, seeds, and a delicious touch of Mexican chocolate. Easy yet full of flavor these chicken flautas with mole are a total crowd pleaser you cannot miss.
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Ingredients
4
Portions
  • 1/4 cups pumpkin seeds, for the mole paste
  • 1 teaspoon allspice berry, for the mole paste
  • 1 teaspoon clove, for the mole paste
  • 1/4 cups sesame seeds, for the mole paste
  • 1 teaspoon cumin, for the mole paste
  • 1/4 onions, for the mole paste
  • 1 clove garlic, for the mole paste
  • 1 cup animal crackers, for the mole paste
  • 4 guajillo chiles, rehydrated and seeded, for the mole paste
  • 5 ancho chiles, rehydrated and seeded, for the mole paste
  • 2 tablespoons vegetable oil, for the mole paste
  • 3 cups chicken broth, for the mole paste
  • 1 Mexican chocolate tablet, for the mole paste
  • 2 cups chicken breast, cooked and shredded, for the chicken flautas
  • 12 corn tortillas, hot and oval, for the chicken flautas
  • some vegetable oil, for frying, for the chicken flautas
  • some sour cream, for serving
  • some queso fresco, crumbled, for serving
  • some red onion, cut into strips, for serving
  • some avocado, cut into slices, for serving
  • some fresh cilantro, for serving
Preparation
25 mins
50 mins
Easy
  • For the mole paste: In a hot griddle, toast pumpkin seeds, allspice, clove, sesame seeds, cumin, onion, garlic, and animal crackers until brown. Transfer pumpkin seeds, allspice, clove, sesame seeds, cumin, onion, garlic, animal crackers, guajillo chile, and ancho chile to a blender and blend to a paste. Reserve until ready to use.
  • In a pot, heat oil, add mole paste and chicken broth. Stir until thoroughly mixed. Cook for 10 minutes, add chocolate in chunks, and stir until melted. Season with salt. Keep over medium heat for 8 more minutes. Reserve.
  • For the chicken flautas: Working one at a time, pull out a warm tortilla and add shredded chicken in a line down the center of the tortilla. Roll tightly and secure crosswise using toothpicks. Repeat until there is no shredded chicken left. Reserve until ready.
  • In a skillet, heat oil over medium heat and fry the flautas until golden brown. Place them on paper towels to absorb excess oil and reserve.
  • Spoon mole over the chicken flautas and garnish with crema, cheese, red onion, avocado, and cilantro.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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