{"id":11061,"date":"2021-06-18T12:45:51","date_gmt":"2021-06-18T12:45:51","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=11061"},"modified":"2022-03-29T02:25:42","modified_gmt":"2022-03-29T02:25:42","slug":"frida-kahlos-red-and-green-chicken-flautas","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/frida-kahlos-red-and-green-chicken-flautas\/","title":{"rendered":"Flautas de pollo rojas y verdes de Frida Kahlo"},"content":{"rendered":"\n

The star of today\u2019s Frida Friday series <\/strong><\/a>starring traditional Mexican dishes la famos\u00edsima painter Frida Kahlo served in her home are these chicken flautas, with red and green sauce<\/strong>. This dish was served at a party Frida threw for friends and family during the feast of Three Kings or Epiphany in 1942, though flautas de pollo were surely enjoyed year-round by all in La Casa Azul, where Frida famously lived with her querido esposo, the muralist Diego Rivera.<\/p>\n\n\n\n

\"Frida<\/figure><\/div>\n\n\n\n

This authentic <\/strong>recipe is t\u00edpica of the cuisine of Guadalajara and Puebla, favorites of Frida and Diego\u2019s, according to the cookbook <\/strong>Frida\u2019s Fiestas: Recipes and Reminiscences of Life with Frida Kahlo<\/em>, \u00a0<\/strong>co-written by Guadalupe Rivera, Diego\u2019s daughter, and Marie-Pierre Colle.\u00a0Our spotlight on flautas de pollo\u2014tightly rolled, fried corn tortilla tacos\u2014is in honor of the seven-city\u00a0Immersive Frida Kahlo<\/a><\/em>\u00a0show, the Mexican painter\u2019s work and larger-than-life vida are being celebrated in light, sound and immersive visuals in: Boston, Chicago, Dallas, Denver, Houston, Los Angeles, Pittsburgh, San Francisco and Toronto. For more information and tickets, visit\u00a0https:\/\/www.immersive-frida.com<\/a>.<\/p>\n\n\n\n

And if you happen to live or be in the Chicago area, catch more Frida at the National Museum of Mexican Art<\/a>. Home to one of the largest Mexican art collection in the United States, the museum is hosting two shows about the artista this year. The first is Surrounding Kahlo: Works from the Permanent Collection<\/em>, March 5, 2022 to January 15, 2023. The second is Frida Kahlo, Her Photos<\/em>, a powerful exhibition of her own photography, open April 1 through August 6, 2022. We plan to go to all three shows here at Familia Kitchen. And then come home and cook like her!<\/p>\n\n\n\n

In the meantime, let’s eat\u2014like Frida!<\/p>\n\n\n\n

Hungry for Frida\u2019s Red and Green Chicken Flautas?<\/h2>\n\n\n
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Frida Kahlo\u2019s Red and Green Chicken Flautas <\/h2>\n\n
\n \t\t \t\t\tRecipe by Guadalupe Rivera, Frida\u2019s Fiestas: Recipes and Reminiscences of Life with Frida Kahlo<\/span>\n \t\t\n
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  • <\/li><\/ul>2.7<\/small> from<\/small> 3<\/small> votes<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
    \n Cuisine: Mexican<\/mark><\/span> <\/div>\n\t<\/div>\n\t\n\t\n\t\t\t
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    <\/span>Servings<\/span>

    6 to 8<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    20<\/p>minutes<\/span><\/div>

    <\/span>Cooking time<\/span>

    45<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\n \n\t\t\n\t\t\t

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    Ingredients<\/h3>\n\t\t\t\t\t\t
    • <\/span>

      20<\/span> large<\/span> tortillas, corn<\/span><\/p><\/li>

    • <\/span>

      1<\/span> cup<\/span> lamb, cooked and shredded<\/span><\/p><\/li>

    • <\/span>

      1<\/span> cup<\/span> chicken breast, cooked and shredded<\/span><\/p><\/li>

    • <\/span>

      3 to 4<\/span> cups<\/span> corn oil, to cover and fry the flautas in batches<\/span><\/p><\/li>

    • <\/span>

      1<\/span> cup<\/span> heavy cream<\/span><\/p><\/li>

    • <\/span>

      1<\/span> head<\/span> romaine lettuce, shredded<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> lb<\/span> a\u00f1ejo cheese, crumbled (or parmesan)<\/span><\/p><\/li>

    • Red Sauce<\/strong><\/li>
    • <\/span>

      12 guajillo chiles, roasted<\/span><\/p><\/li>

    • <\/span>

      1 or 2 garlic cloves, roasted<\/span><\/p><\/li>

    • <\/span>

      salt, to taste<\/span><\/p><\/li>

    • Green Sauce<\/strong><\/li>
    • <\/span>

      20<\/span> tomatillos<\/span><\/p><\/li>

    • <\/span>

      4<\/span> serrano chiles<\/span><\/p><\/li>

    • <\/span>

      1<\/span> clove<\/span> garlic<\/span><\/p><\/li>

    • <\/span>

      salt, to taste<\/span><\/p><\/li>

    • <\/span>

      1<\/span> avocado, peeled and mashed<\/span><\/p><\/li><\/ul>\n \t\t<\/div>\n\n\t\t\t\n\t\t\t

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      Directions<\/h3>\n\t\t\t
      • Fill 10 tortillas with lamb and 10 with chicken2. Roll tightly and fry in very hot oil<\/li>
      • Drain on brown paper (or double-stacked paper towels).<\/li>
      • Arrange the flautas on a serving platter.<\/li>
      • Top one end of the flautas with red sauce.<\/li>
      • Top the other end with green sauce.<\/li>
      • Pour the creme in between\u2014to resemble the Mexican flag.<\/li>
      • Garnish with lettuce and sprinkle with the cheese.<\/li>
      • Red Sauce<\/strong><\/li>
      • To make the red sauce, soak the guajillo chiles in hot water for 15 minutes<\/li>
      • Puree with the garlic, the salt to taste, and as much water as needed to make medium-thick suce<\/li>
      • Green Sauce<\/strong><\/li>
      • To make the green sauce, cook tomatillos, serrano chiles and garlic in a small amount of salted water.<\/li>
      • Puree and mix with avocado. <\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\n\t\n\t\n\t\t\t
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        Notes<\/h3>\n\t\t\t
        • These red-white-and green flautas de pollo\u2014like the Mexican bandera\u2014are ideal to cook and serve for a national Mexican holiday, such as Mexico\u2019s Independence Day, Sept. 15!<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \n\t\n\t\t\t