Just one bite into her family’s time-tested chicken verde flautas transports Veronica Ramirez to another time and place: “It is a constant unaltered memory to this day … the savory and spicy taste of the salsa verde. The crunchiness of the flautas paired up with the queso and lime crema. Us asking for seconds and bellies filled with the love and passion of Mom’s cooking.”
For Veronica and Jessica Ramirez, sisters and Fogg Café staff members (pictured above, left to right), this dish represents family and tradition. The memories date back to afternoons after elementary school. Their mom would make the salsa and roll the tortillas. Jessica and their brother would crumble the queso fresco. Veronica—the oldest would cut the lettuce.
“Helping out Mom helped us gain an understanding and passion for cooking,” says Veronica, Café Supervisor. They’ve gathered around this meal countless times: on routine weeknights, when hosting friends and family, and even milestone moments—Jessica, on the Café Service Staff, specifically asked for this meal for her high school graduation. “It’s strengthening bonds and creating memories with loved ones that we will cherish and pass down to future generations,” Veronica says.
Stop by Fogg Café November 2 & 3 to try these flautas during our Día de los Muertos Celebration.
Flautas de pollo con salsa verde
Filling
• 3 boneless, skinless
chicken breasts
• 1/2 onion
• 2 teaspoons salt
Salsa verde
• 1 pound tomatillos, whole,
husks removed
• 3 jalapeños, whole*
• 1/4 onion, diced
• 1 cup chicken broth
• 3 tablespoons vegetable oil
*Removing seeds reduces spiciness.
Lime crema
• 1 cup sour cream
• 1 lime
• 1/2 teaspoon salt
Additional ingredients
• Queso fresco
• 1 head of lettuce, shredded
• 1 avocado
• Tortillas (3 – 4 per serving)
• 1/2 cup vegetable oil
• Toothpicks
Instructions
Filling: Add chicken breast, 1/2 onion, and 2 teaspoons of salt in a pot. Cover halfway with water. Bring to a medium boil and cook for 10 minutes until tender. Once cooled, shred chicken. Reserve 1 cup of resulting chicken broth for salsa.
Salsa verde: Add tomatillos and jalapeños in a pot. Add just enough water to cover the tomatillos. Boil for 10 – 12 minutes until soft. Scoop tomatillos and jalapeños into a blender; add the cup of chicken broth. Heat 3 tablespoons of oil in a skillet on medium heat. Once hot, add the diced onions and sautée. Remove onions and add to blender; keep the remaining oil to fry the salsa. Blend the mixture until puréed. Heat oil in skillet on medium heat; add the purée. Let it simmer on medium heat for 10 – 12 minutes until salsa has turned a dark green. Add salt to taste.
Cooking and assembling: In a skillet, add 1/2 cup oil on medium heat; don’t let it smoke. Fill one side of a soft tortilla with shredded chicken. Roll tight and add toothpicks to retain shape. Once you have rolled your tortillas, you’re ready to pan fry them. Keep 4 – 6 tortillas in skillet at a time; turn over once until golden brown on both sides. Set on a dish lined with paper towels to absorb excess oil.
Lime crema: Scoop 1 cup of sour cream into a bowl. Zest and juice your lime; add to sour cream. Add salt. Whisk it all together.
For the build: Place 4 flautas on your plate; add the salsa verde on top. Garnish with shredded lettuce, sliced avocados, lime crema, and finish with queso fresco—enjoy!
Pro Tip: Use extra salsa verde in other recipes, such as potatoes with nopales (cactus pads), rice, and beans.
Special thanks to the Fogg Café Team. This article originally appeared in the Fall 2024 issue of Cultivate.
Photos by John Eder
