Super snack: Impress your guests with chicken flautas, pico de gallo
By Mario Batali, Tribune Content Agency
on
4 ripe plum tomatoes, cut into 1/8-inch dice
4 pickled jalapenos, cut into 1/8-inch dice
2 serrano chiles, cut into 1/8-inch dice
Zest and juice of 1 lemon
1/2 bunch fresh cilantro, finely chopped
To assemble:
Vegetable oil, for frying
Kosher salt and freshly ground black pepper
Make the flautas: Season the chicken thighs all over with salt and pepper.
In a large saute pan, heat 1/4 cup of the olive oil until smoking. Add the chicken and brown on both sides. Transfer to a plate.
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