For the shredded chicken:
- 2 pounds boneless, skinless chicken breasts or thighs
- 1/2 medium yellow onion – thinly sliced
- 1 medium tomato
- 2 cloves garlic
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon of canned chipotle pepper
- ¼ cup of water Pinch of sugar
- 1 Tablespoon of Cilantro & Roasted Onion Olive Oil
- For the flautas: 16 corn tortillas Toothpicks
- Chipotle Infused Olive Oil, for frying
- Shredded lettuce Crema – sour cream Sliced avocado
Make the shredded chicken: In a large pot boil chicken with kosher salt. Shred once cooked and cooled. – set aside. In a blender – mix tomato, garlic, canned chipotle peppers, ¼ cup of water, black pepper a pinch of salt and sugar. In a skillet saute sliced onions using the Cilantro & Onion Olive Oil until translucent, then add your shredded chicken and the tomato chipotle sauce. Cook until juices are absorbed into the chicken.
Make the flautas: Warm the tortillas. If using the microwave, stack the tortillas on a plate and cover with damp towel. Microwave until pliable, 10 to 15 seconds. 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. Add enough Chipotle infused Olive Oil to a Dutch oven so that it comes up about 2 inches. Using tongs, carefully slide the flautas into the oil and fry until golden- brown and crispy, flipping halfway through, 2 to 4 minutes total.
Transfer the flautas to the baking sheet and place in the oven until all flautas have been fried. Serve warm with shredded lettuce, crema, and avocado slices.
