Mexican Tinga Flautas Recipe
- 45 oz Meat (Can be chicken, beef, pork, etc.)
- 1 Garlic clove
- 2 Onions
- 5 Tomatoes
- 3 Cooked potatoes
- Chipotles in adobo
- Sour cream
- Grated cotija cheese
- Mexican sauce
- Chop the garlic, onion and tomato. In a little oil, fry the garlic and add the onion until lightly browned. Add the tomato and fry.
- Add chipotle and chopped potatoes in small cubes.
- Season and let boil for 3 minutes.
- Add the shredded meat. Mix well and cover the pot for 4 minutes. Check the seasoning and put out the fire.
- Place 2 tortillas, one next to the other and slightly overlapped, fill them with tinga and roll them up. Fry them until they are golden brown.
- Remove from heat, drain oil and place on lettuce. Bathe with cream, grated cheese and Mexican sauce.
- In the video of this recipe we use lamb meat, but you can use chicken, beef, pork or any meat you prefer.
- We use 2 tortillas for each flauta, but you can get long tortillas and use only 1.
- Tinga should not necessarily be eaten in flutes. You can eat it with toast, chips, tacos or just as it is.
For cooked potatoes
The potatoes are peeled, cut into very small cubes and boiled in salted water.
The cooking time depends on the type of potato, but you must turn them off and drain them when they are ‘al dente’.
You need to drain the potatoes, or they will continue to cook even if the pot is turned off, and in the end they will fall apart.