Yucatan Adobo Chicken Flautas

Prepared With

Ingredients

For the Yucatan Adobo Marinated CF Chicken Thighs:

2 Lbs Crescent Foods Skinless boneless chicken thighs

¼ C fresh orange juice

¼ C fresh lime juice

2 TBSP fresh lemon juice

¼ C ancho chile powder

2 TBSP pasilla chile powder

¼ C paprika

1 tsp cayenne pepper

1 tsp freshly ground black pepper

1 tsp sea salt

¼ C olive oil

For the Pico de Gallo:

1 ½ C Diced Roma tomatoes

1 TBSP Jalapeno – chopped, seeds optional

¼ C Spanish onions – chopped

¼ Fresh cilantro – chopped

1oz Olive oil

2 ½ oz Fresh lime juice

¼ C Green onions – chopped

½ tsp Sea salt

Pinch of cayenne pepper

For the Avocado Relish:

2 LG. Avocado

¼ C Spanish onions – chopped

2 TBSP Cilantro – chopped

½ of Jalapeno sliced

1 tsp Fresh lime juice

2 TBSP Olive oil

For the Avocado Crema:

1 Avocado

½ C Plain Halal Yogurt

1oz Fresh lime juice

½ Jalapeno

½ tsp Sea Salt

1 EA. Green onion

1 TBSP Fresh cilantro

1oz Water

Method

For the Yucatan Adobo Marinated CF Chicken Thighs:

In a food processor, combine all the ingredients except the oil and process for 30 seconds. With the motor running slowly add the olive oil and process until emulsified. May be prepare and refrigerated, covered up to 1 day ahead. Makes about 1 cup.
Place the chicken thighs into the marinade, cover and refrigerate for 4 to 6 hours or overnight. Prepare the charcoal or wood fire and let burn down to ambers, or pre heat gas grill. Cook chicken thighs on both sides to an internal temperature of 165*F. Set aside to cool. Once cool, shred chicken.

For the Pico de Gallo:

Combine all ingredients in a bowl to mix. May be prepare and refrigerated, covered up to 1 day ahead. Bring to room temperature 1 hour before serving.

For the Avocado Relish:

Combine all ingredients in a bowl to mix. May be prepare and refrigerated, covered up to 1 day ahead. Bring to room temperature 1 hour before serving.

For the Avocado Crema:

Combine all ingredients in a food processor. Blend until smooth. Add more water if needed, until crema is still thick but pours easily off a spoon. Taste the crema and add more lime juice or salt if needed. May be prepare and refrigerated, covered up to 1 day ahead. Bring to room temperature 1 hour before serving. Crema may turn brown anywhere that it comes in contact with air as it sits. Just stir it well before serving)

For the Flautas:

Heat oil in a large, heavy saucepan or deep – fryer. Fill tortillas with chicken. Roll tortillas around filling and secure with toothpicks. Fry the rolled tortillas, working in batches, in the hot oil until browned. About 2 minutes. Transfer fried tortillas to a paper towel-lined plate using a slotted spoon or tongs. Repeat process until done.

Prepared With