In 1976, Joe and I and our sons Benjamin, Jeremy, and Sean (age almost 3, 5 1/2, and 8) moved from North Dallas to the growing suburb of Plano, Texas. From the time we were getting ready to move to our house on Deep Valley until the time we moved from there, our favorite Mexican food restaurant was Tino’s, owned by Tino Trujillo. Even after we moved away from Plano, we tried to make it to Tino’s when we were back in the area. From the location we first visited in 1976, Tino moved to a spot in Plano’s Collin Creek Mall. Later, there was a third location called Tino’s Too. One of our favorite dishes was Chicken Flautas.
I can still remember Tino’s smile, his warm welcome, and his personal greetings to our sons as they grew. I was delighted to get the recipe for chicken flautas when it appeared in the Plano Star Courier, our local newspaper. There was a feature in the paper titled Cooking Corner. This recipe was titled Pollos Flautas and was contributed by Georgie Farmer, whose picture appeared along with a plate of flautas.
Interesting to me when I pick up the now yellowed and tattered newsprint: It does not say Tino’s Flautas, but I have always called it that. It has been many years since we had a meal with Tino, and he is no longer with us, so I can’t ask him. But these flautas are exactly like the ones I remember enjoying so long ago. We remember you fondly, Tino!
Tino’s Chicken Flautas
3 Tablespoons margarine (use butter now!)
1/4 cup flour
1/2 teaspoon salt
1 cup chicken broth
1 Tablespoon lemon juice
1 Tablespoon parsley
1 teaspoon grated onion
dash each of paprika, ground nutmeg, and black pepper
2 cups finely diced cooked chicken
24 corn tortillas
guacamole and sour cream (optional)
In sauce pan melt butter. Blend in flour, salt, and chicken broth. Cook and stir until the mixture thickens and bubbles. Add lemon juice, parsley, onion, paprika, nutmeg, and pepper. Stir in chicken and cool slightly. Place about 1 1/2 Tablespoons chicken mixture on each tortilla. Roll up tightly. Fry in deep hot oil at 350 degrees, holding together with tongs for about 10 seconds or until tortilla is crisp. Spoon on guacamole and/or sour cream. We also serve with salsa.