Flautas

🔥 Prep

• Shred the 200 g cooked chicken (if not already shredded) and set aside.
• Measure out 1 cup of vegetable oil for frying.
• Rinse, dry, and shred 1 cup of lettuce.
• Measure out 0.5 cup of salsa and place in a serving bowl.
• Warm the 8 corn tortillas in a microwave for 20 seconds or on a dry skillet over low heat for 30 seconds each side to make them pliable.

🔥 Cook

• 1. Place about 2 tablespoons of shredded chicken near the edge of each warmed tortilla, then roll tightly and secure with a toothpick.
• 2. Heat the 1 cup of oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C) (use a thermometer or test with a small tortilla piece; it should sizzle immediately).
• 3. Carefully lower 3‑4 flautas into the hot oil and fry for 2‑3 minutes on one side, then turn and fry another 2‑3 minutes until the exterior is deep golden‑brown and crisp.
• 4. Using a slotted spoon, remove the flautas and let them drain on a plate lined with paper towels for 1 minute to absorb excess oil.
• 5. Repeat with remaining flautas, adjusting heat as needed to maintain the oil temperature around 350°F (175°C).
• 6. Once all flautas are fried, remove toothpicks (if desired) and arrange on a serving platter.

🔥 Serve

• Top the flautas with shredded lettuce and drizzle with salsa, or serve lettuce and salsa on the side for dipping.
• Garnish with optional toppings such as crumbled queso fresco, sliced avocado, or a squeeze of lime.
• Serve immediately while hot and crispy.