Pollo Flata’s

These are perfect, easy and delicious.

Homemade By: Siam Rimmer


  • 2 Boneless, Chicken Breast
  • 1 Cup of Cooked Black Beans – Drained
  • 1 Diced Medium White Onion
  • 1 Tomato
  • 6 Flour Tortillas
  • 2 Cups of Mexican Blended Shredded Cheese
  • 1 Minced Garlic Clove
  • ½ Cup of Canola Oil
  • ¼ Tsp. Pepper
  • ¼ Tsp. Salt


  1. Rinse off the Chicken Breast under Cold water.
  2. Add to a Pot and cover the Chicken to about ½” above the breast.
  3. Add a Pinch of Salt and Pepper to the Pot.
  4. Cut a Tomato in half and add to the pot.
  5. Cut the Onion in Half and add to the pot.
  6. Over with a Lid and Cook for 2 hours under Medium Heat.
  7. When time is up remove the liquid, and set the cooked chicken aside to cool.
  8. When cooled shred the chicken meat up with a fork.
  9. In a large frying pan add the Canola Oil and bring to Hi heat.
  10. Place the drained Black Beans in a bowl.
  11. Take the Tortillas and place them between 2 damp napkins and microwave for 1 minute.
  12. Take a Tortillas, and add 3 Tbsp. Shredded Chicken, 3 Tbsp. Black Beans, 1 Tbsp. Mexican Blended Cheese.
  13. Fold the Tortillas from the ends in and then roll. Place the folded end down to hold.
  14. Repeat until all the Tortillas are fill and Prepped.
  15. Place a Filled Chicken Tortilla fold end down in to the Hot Oil and cook for about 2 Minutes per side and turn with Tongs and cook for another 2 minutes or until Golden Brown.
  16. Remove and place on a napkin to drain off excess oil.
  17. Cut in Half and Serve on a Plate with a side of Cali Guacamole.

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