Chicken Flautas/Taquitos

Ingredients

For the shredded chicken:

• 2 pounds boneless, skinless chicken breasts or thighs
• 1/2 medium yellow onion
• 1 medium tomato, sliced
• 2 cloves garlic
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin

• 16 El Cielo white corn tortillas
• Toothpicks
• Vegetable oil, for frying
• Shredded lettuce
• Crema
• Sliced avocado

Instructions:

Make the shredded chicken:

• Place everything in a large pot. Place all the shredded chicken ingredients in a large pot.
• Cover with water. Add enough water to completely cover the chicken by 1 inch.
• Simmer until cooked through, about 20 minutes. Bring to a boil over medium-high heat. Reduce the heat and simmer until the chicken is fully cooked, about 20 minutes.
• Shred the chicken. Transfer the chicken to a cutting board. Shred with 2 forks and set aside.

Make the flautas:

• Prepare a baking sheet. Heat the oven to 200ºF. Line a baking sheet with paper towels.
• Warm the tortillas in the microwave to make pliable, 10 to 15 seconds.
• Fill the tortillas. Spoon 1 tablespoon of the shredded chicken onto a tortilla. Roll the tortilla up over the filling tightly, then secure with a toothpick so that the filling does not fall out during frying. Place on a plate and repeat with the remaining tortillas.
• Heat the oil. Add enough oil to a Dutch oven so that it comes up about 2 inches. Heat over medium-high heat until 375ºF.
• Fry the flautas. Using tongs and working in batches of 4, carefully slide the flautas into the oil and fry until golden-brown and crispy, flipping halfway through, 2 to 4 minutes total.
• Drain the flautas. Transfer the flautas to the baking sheet and place in the oven until all the flautas have been fried.
• Top it off with sour cream and salsa. Serve.

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