ingredients
makes 24
1/4 cup olive oil
2 small onions, finely chopped
2 garlic cloves, crushed
1/2 teaspoon chilli powder
2 teaspoons ground cumin
2 pounds cooked chicken, finely chopped
2 tablespoons finely chopped fresh cilantro
24 soft flour or corn tortillas oil, for shallow-frying
red or green chilli sauce, for serving
1 avocado, sliced, for serving
method
1. Heat the olive oil in a frying pan and fry the onion and garlic over medium heat for 2 - 3 minutes,, or until the onion is just tender but not soft. Add the chilli powder and cumin and stir for 1 minute.
2. Add the chicken and mix well. Cook over medium heat until just heated through. Stir in the cilantro and remove from the heat.
3. Soften the tortillas, one at a time, by heating in a dry heavy-based frying pan over high heat for about 30 seconds each side.
4. Lay a tortilla flat on a work surface and place a large spoonful of chicken mixture along the centre. Carefully roll up to form a flute.
5. Pour oil in a deep frying pan to 2 inches deep and heat the oil to 180°C (350°F). The oil is ready when a cube of bread dropped into the oil turns golden brown in 15 seconds.
6. Holding the flute together with tongs (or fasten with toothpicks), cook one at a time until slightly crisp. Drain on crumpled paper towels.
Serve with chilli sauce and avocado slices.
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