In four quart pan add chicken breasts. Salt, cover
with water, bring to boil, loosely cover. Cook over medium low heat
for 1 hour, drain saving broth. Set chicken aside to cool.
When cooled, chop in small pieces. In same pot add oil, sauté`
onion and bell peppers, diced. Cooking overlow heat till lightly sautéed.
Add chicken cooking 3 or 4 more minutes.
In blender add can tomato's, chili powder, garlic, cumin, oregano.
Pour mixture in pan along with 2 cups of broth. Bring to boil, cover
and simmer over medium heat about 15 or 20 minutes, salt to taste.
For chicken flautas: Heat oil in skillet. Cook corn tortillas, one
at a time, in hot oil until soft, about 5 to 10 seconds; drain.
Strain liquid, then spoon 1 tablespoon of the chicken meat in center
of each tortilla. Roll the tortilla around the chicken filling into
flute shape.
Use toothpicks to hold the tortilla in the flute shape. ("flauta"
in Spanish.)
Fry chicken flautas approximately 2-3 minutes or until tortilla holds
its shape. Remove the toothpicks and serve 2-3 flautas on a plate.Serving
salsa, sour cream and guacamole on the side.
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