Yucatan Adobo Chicken Flautas

Name: Yucatan Adobo Chicken Flautas
Cuisine: Mexican
Ingredients: Flour Tortillas; 2 lbs Boneless Skinless Chicken Thighs; ¼ cup fresh orange juice; ¼ cup fresh lime juice; 2 tbsp fresh lemon juice; ¼ cup ancho chile powder; 2 tbsp pasilla chile powder; ¼ cup paprika; 1 tsp cayenne pepper; 1 tsp freshly ground black pepper; 1 tsp sea salt; ¼ cup olive oil; 1 ½ cup Diced Roma tomatoes; 1 tbsp Jalapeno – chopped, seeds optional; ¼ cup Spanish onions – chopped; ¼ cup fresh cilantro – chopped; 1oz olive oil; 2 ½ oz fresh lime juice; ¼ cup Green onions – chopped; ½ tsp sea salt; Pinch of cayenne pepper; 2 large avocados; ¼ cup spanish onions – chopped; 2 tbsp cilantro – chopped; ½ of jalapeno sliced; 1 tsp fresh lime juice; 2 tbsp olive oil; 1 avocado; ½ cup Plain Halal Yogurt; 1oz Fresh lime juice

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Ingredients

Flour Tortillas

Yucatan Adobo Marinade

2 lbs Boneless Skinless Chicken Thighs
¼ cup fresh orange juice
¼ cup fresh lime juice
2 tbsp fresh lemon juice
¼ cup ancho chile powder
2 tbsp pasilla chile powder
¼ cup paprika
1 tsp cayenne pepper
1 tsp freshly ground black pepper
1 tsp sea salt
¼ cup olive oil

Pico de Gallo

1 ½ cup Diced Roma tomatoes
1 tbsp Jalapeno – chopped, seeds optional
¼ cup Spanish onions – chopped
¼ cup fresh cilantro – chopped
1oz olive oil
2 ½ oz fresh lime juice
¼ cup Green onions – chopped
½ tsp sea salt
Pinch of cayenne pepper

Avocado Relish

2 large avocados
¼ cup spanish onions – chopped
2 tbsp cilantro – chopped
½ of jalapeno sliced
1 tsp fresh lime juice
2 tbsp olive oil

Avocado Crema

1 avocado
½ cup Plain Halal Yogurt
1oz Fresh lime juice
½ Jalapeno
½ tsp Sea Salt
1 bundle Green onion
1 tbsp Fresh cilantro
1oz Water

Directions

Yucatan Adobo Marinade 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.
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.

For the Avocado Relish

Combine all ingredients in a bowl to mix.

For the Avocado Crema

Combine all ingredients in a food processor and 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.

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.

Recipe Note

The marinade may be prepared and refrigerated, covered up to 1 day ahead. Makes about 1 cup.

The Pico De Gallo, Avocado Relish and Avocado Crema may be prepared and refrigerated, covered up to 1 day ahead. Bring to room temperature 1 hour before serving.

The crema may turn brown anywhere it comes into air contact as it sits.

Yucatan Adobo Chicken Flautas