Pollo Asado Flautas

Pollo Asado Flautas. Citrus marinated, grilled chicken that’s shredded and rolled in a flour tortilla. Then it’s fried to a crisp golden brown and served on a bed of lettuce with a fresh dipping sauce.

Where we used to live, there was a Mexican meat market up the street from the house. This market had everything you’d find in a market south of the border, breads, candy, drinks, you name it they had it.  The thing that I loved most about that little market though was their meat counter.

The market wasn’t anything special, it was a little run down, no one could speak English and it had the smell of a fishing boat, but everyone in the area shopped there for their meat and fish. They had the freshest products anywhere in the area and you couldn’t beat the prices.

Besides how fresh everything was and the prices, I was drawn there by the marinated beef (carne) and chicken (pollo) that they had. It is by far the most delicious thing that I have ever slapped on the grill and it was always a huge hit at our parties.

I have to admit, when we moved I shed a tear as we passed by that market, my grill would never again see anything so delicious. Since then I have tried and tried to create their masterful marinade and though I have gotten very close with this simple recipe it’s still not as good as theirs.

Last week as I was making some avocado lime sauce to go with our fish, I cleaned the spoon with my mouth and it occurred to me how amazing this sauce would be with pollo asado. Instead of just pouring it over the chicken like I did with the fish, I thought that it would be more fun to make flautas filled with pollo asado and be able to dip it in the sauce. Oh my, what a good thought it was. 

Ingredients Needed:

2 oranges
1 lemon
1 lime
1/4 cup olive oil
1 teaspoon salt
4 cloves garlic, minced
1 large onion, sliced
4 chicken breasts, boneless and skinless
queso fresco cheese
2 cups vegetable oil
16 flour tortillas
lettuce
avocado lime dipping sauce

Pollo Asada Flautas

Mix together the olive oil with the juice from the lemon, lime and oranges, season with garlic and salt; set aside.

Cut the onion and the rinds from the lemon, lime and oranges into thin slices. 

Place chicken breasts into a gallon size freezer bag, add the onion and fruit slices and mix together well. 

Pour the oil/juice into the bag, seal, removing as much air as possible. Refrigerate for 2 -24 hours.

Remove chicken and discard the marinade. Arrange chicken on a broiler pan, place on a lower rack in the oven and broil on high for 15-20 minutes or until done, turning once. Remove from oven and cool slightly.

Using a couple of forks, shred the chicken.

Heat vegetable oil in a large skillet to 375°F. 

Place a heaping tablespoon of chicken on a warmed tortilla and top with some crumbled cheese.

Tightly roll the meat and cheese in the tortilla and secure with a toothpick. 

Using tongs, gently place the rolled tortilla in the hot oil. Cook until it is golden brown, turning once.

Remove from oil and place on a paper towel to drain. 

Serve on a bed of lettuce with some avocado lime sauce, sour cream, guacamole, salsa, or pico de gallo.

Print Recipe

5 from 1 vote

Pollo Asado Flautas

Citrus marinated, grilled chicken that's shredded and rolled in a flour tortilla. Then it's fried to a crisp golden brown and served on a bed of lettuce with a fresh dipping sauce.

Cook Time30 minutes mins

Total Time30 minutes mins

Course: Main Dish

Cuisine: Mexican

Servings: 8 servings

Author: Robin | Fluster Buster

Ingredients

• 2 oranges
• 1 lemon
• 1 lime
• 1/4 cup olive oil
• 1 teaspoon salt
• 4 cloves garlic minced
• 1 large onion sliced
• 4 chicken breasts boneless and skinless
• queso fresco cheese
• 2 cups vegetable oil
• 16 flour tortillas
• lettuce
• avocado lime dipping sauce

Instructions

• Mix together the olive oil with the juice from the lemon, lime and oranges, season with garlic and salt; set aside. Cut the onion and the rinds from the lemon, lime and oranges into thin slices. Place chicken breasts into a gallon size freezer bag, add the onion and fruit slices and mix together well. Pour the oil/juice into the bag, seal, removing as much air as possible. Refrigerate for 2 -24 hours.
• Remove chicken and discard the marinade. Arrange chicken on a broiler pan, place on a lower rack in the oven and broil on high for 15-20 minutes or until done, turning once. Remove from oven and cool slightly.
• Heat vegetable oil in a large skillet to 375°F.
• Using a couple of forks, shred the chicken. Place a heaping tablespoon of chicken on a warmed tortilla and top with some crumbled cheese. Tightly roll the meat and cheese in the tortilla and secure with a toothpick.
• Using tongs, gently place the rolled tortilla in the hot oil. Cook until it is golden brown, turning once. Remove from oil and place on a paper towel to drain.

Notes

Serve on a bed of lettuce with some avocado lime sauce, sour cream, guacamole, salsa, or pico de gallo.

My favorite Mexican dish is fried carnitas, What is yours?

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