INSTRUCTIONS

In a large pot, place chicken breast with 1 tomato cut in half, 1/2 onion, garlic glove, and cover with water. Add salt to taste. Bring to a boil over medium-high heat. Reduce the heat and simmer until the chicken is fully cooked.

While chicken is cooking, chop 3 tomatoes, 4 serrano chiles, and remain 1/2 onion.

Shred chicken.

In a frying pan, add vegetable oil, chopped tomatoes, chopped serranos, and chopped onion, and add salt and garlic salt to taste. Fry on medium-low until ingredients are almost a sauce. Add shredded chicken. Mix until chicken absorbs sauce.

Warm the tortillas on a comal or in the microwave to make pliable. If using the microwave, stack the tortillas on a plate and cover with damp towel. Microwave until pliable, 10 to 15 seconds.

Fill the tortillas by using 1 tbsp 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.

Add enough vegetable oil to your frying pan so that it comes up about 2 inches. Heat over medium-high heat until 375° F.

Fry the flautas using tongs and working in batches allowing space between them. Carefully place the flautas into the oil and fry until golden-brown and crispy, flipping halfway through, 2 to 4 minutes total.

Transfer the flautas to a plate with a napkin to drain any excess oil.

Garnish with lettuce, sour cream, avocado, salsa, and cotija cheese.