Culture Kitchen SF

Instructions

• Step 1 Place two pots of water to boil, one large pot for chicken, and one smaller pot for the potatoes. (Note the pot for the chicken should be large enough so the chicken can be fully submerged in the water.) When the larger pot comes to a boil place a quarter of an onion in the water and gently salt the water. When both pots of water are boiling add the chicken and potatoes to their individual pots.
• Step 2 Take the outter leaves of the cabbage off, removing any dirty or wilted leave. Using roughly half the head of cabbage begin slicing thin ribbons. Roughly 1/8 in in thickness. Place cabbage in bowl of water, rinse once and refilll bowl letting the cabbage crisp in the water, at minimum 15 minutes.
• Step 3 Check the potatoes by piercing them with a knife. If the knife goes easily in and out they are cooked. If the potatoes are still too hard, leave them boiling longer. Once the potatoes are fully cooked and soft, remove from the pot and cool down by running under water.
• Step 4 When the potatoes are cool enough to handle remove their skin (running the cool water can help loosen the tough skin.) Cut out any blacken spots and using a potato masher or fork smash the potaotes until no large pieces are visible. Salt to taste.
• Step 5 Check to make sure chicken is fully cooked through, it should be compleatly white. When cooked, remove chicken from water and let cool, you may consider cuting the breasts in half to cool the meat faster.
• Step 6 Begin warming tortillas. Using plastic produce bags, place 5-6 tortillas in a bag in the microwave for 40 seconds. We are looking to gently steam heat the tortillas until they are soft and piable. Place warm tortillas in a towel while you continue heating the rest.
• Step 7 As chicken has cooled begin shreding it with your fingers making little strips. Do this for the entire chicken breast.
• Step 8 Take one tortilla and fill with one tablespoon of either chicken or potato. Pinch the filling to be even throughout and gently roll the tortilla around the filling. Place on a seperate plate with the final edge down, so it does not unfurl. Do the same for the rest of the tortillas and fillings.
• Step 9 In a large fry pan fill with oil about 2 inches (almost enough to cover the flautas) and heat throughout. Test the heat of the oil with a piece of chicken, if it sizzles right away then the oil is hot enough. Gently slide the tacos into the oil with the seam down on the pan, make sure not to crowd the tacos. When the tortillas turn golden flip them over.
• Step 10 On a plate place paper towels to absorb any remaining oil from the flautas. Remove flautas from fry pan when both sides are golden brown, and let rest on paper towel.
• Step 11 Drain the cabbage and place in a bowl to garnish flautas
• Step 12 Serve 3-4 flautas with cabbage, sour cream, and salsas.