Flautas

Prepare the tortillas: Gently warm the corn tortillas one by one in a dry skillet over medium heat for about 30 seconds per side, or microwave them wrapped in a damp paper towel for 30-60 seconds. The goal is to make them pliable enough to roll without cracking. Keep them warm and covered with a clean kitchen towel as you work.

Assemble the flautas: Lay a warm tortilla flat. Place about 2-3 tablespoons of shredded chicken near one edge. Tightly roll the tortilla around the filling, starting from the filled edge. Secure the roll by inserting a toothpick through the seam.

Heat the oil: Pour the vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of at least 2-3 inches. Heat the oil over medium-high heat until it reaches 180°C (350°F). Use a thermometer to ensure accuracy. If you don't have a thermometer, a small piece of tortilla should sizzle vigorously when dropped in.

Fry the flautas: Carefully place 3-4 flautas, seam-side down, into the hot oil using tongs. Do not overcrowd the pot, as this will lower the oil temperature and result in greasy flautas. Fry for 3-5 minutes per side, turning occasionally, until they are deeply golden brown and crispy all over. The internal temperature should reach 74°C (165°F).

Drain and serve: Remove the flautas from the oil with tongs and place them on a wire rack set over a baking sheet to drain any excess oil. This helps maintain crispiness. Let them cool slightly.

Garnish and enjoy: Remove the toothpicks before serving. Arrange the flautas on a platter and generously top with shredded lettuce, a drizzle of crema, a spoonful of salsa, and a sprinkle of crumbled queso fresco. Serve immediately while hot and crispy.