Ingredients

Latin Rub:

  • 1 Tbsp black pepper
  • 1 Tbsp kosher salt
  • 1 Tbsp granulated garlic
  • 1 Tbsp granulated onion
  • 1 tsp ground Mexican oregano
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander

Mexican Coleslaw:

  • 1 14-oz package prepared coleslaw mix
  • 1/4 small red onion, thinly sliced
  • 1/4 cup chopped cilantro leaves
  • 1/3 cup olive oil
  • 2 limes juiced (about ¼ cup)
  • 1 Tbsp minced garlic
  • 2 Tbsp honey
  • 1 Tbsp Latin Rub (recipe above)
  • 1 tsp minced jalapeño (seedless)

Que Crema:

  • 16 oz sour cream
  • 1/2 cup BBQ sauce

Flautas:

  • 8 corn tortillas
  • 1 lb Curly’s by Smithfield® Smoked Chicken

 

Details

Product:

Pulled Chicken

Meal Course:

Lunch

Dish Type:

Appetizer

Preparation

  1. For Latin Rub, combine all ingredients; set aside.
  2. For Mexican Coleslaw, in large bowl, combine all ingredients; refrigerate.
  3. For Que Crema, in large bowl, combine all ingredients; refrigerate.
  4. For Flautas, preheat oil in deep fryer to 350°F. Toss 1 Tbsp Latin Rub into chicken. Spoon mixture down center of each tortilla, then lightly roll, and toothpick closed.
  5. Pick up flautas with tongs, and fry for 1-2 minutes or until crispy. Remove from oil and place back on baking sheet with paper towel to absorb oil.
  6. Serve flautas with Mexican Coleslaw and Que Crema.