Chicken & Taro Flautas


Try this twist on flautas using taro. If taro is not available, you may substitute with any starch, such as mashed potatoes, refried beans or red kidney beans.

1 hr 15 min
4 Servings


small yellow onion
1 bunch
cilantro (leafy tops cut from stems)
8 clove
1 Tbsp
chili powder
1/4 tsp
cayenne pepper
2 Tbsp
5 Tbsp
grapeseed or canola oil
2 lb
boneless chicken thighs
2 cup
chicken stock
2 lb
Hawaiian or Chinese taro (steamed, cleaned, diced, frozen; refried beans may be substituted)
1/4 tsp
1/4 tsp
1 cup
Moneterey Jack cheese (shredded)
flour tortillas (8")
3 cup
iceberg lettuce
1 cup
sour cream
hot sauce or salsa
Prep Time:
1 hr 15 min
Total Time:
1 hr 15 min


In a blender, purée onion, cilantro stems, garlic, jalapeno, chili powder, cayenne, and approximately 1 tablespoon salt and grapeseed or canola oil. Toss with chicken and allow to marinate overnight.

In a heavy pot, add chicken stock, frozen taro, cumin, coriander and 1 tablespoon salt. Simmer (about 1 hour), stirring occasionally until taro takes on the consistency of refried beans. Adjust seasoning as desired. Stir in Monterey Jack cheese.

After allowing the chicken to marinate overnight, grill or broil the chicken in an oven until cooked through, then roughly chop. Lay out a tortilla, smear a layer of cooked taro in the center and then add the chicken. Roll into a burrito shape, secure with a toothpick. Repeat with remaining tortillas and filling. In a heavy pot, add 3 to 4 inches of oil. Using a candy thermometer, heat to 350° F. Fry until crispy and brown, approximately 4 to 5 minutes. Serve immediately with lettuce, sour cream and hot sauce or salsa.

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Chef Mark Noguchi