Mexican Flautas de Pollo

Ingredients

• 2 cups cooked shredded chicken
• 2 tbsp vegetable oil, plus more for frying
• 1/2 small onion, finely chopped
• 1 jalapeño, finely chopped
• 1 tomato, chopped
• 1/2 tsp chipotle powder
• 1/2 tsp ground cumin
• Salt and black pepper, to taste
• 2 tbsp chopped cilantro
• 12 corn tortillas
• Toothpicks, for securing
• 1 cup shredded lettuce
• 1/2 cup crema or sour cream
• 1/2 cup crumbled queso fresco
• Salsa, for serving

Before you cook

• Finely chop the onion, jalapeño and tomato.
• Shred the cooked chicken if not already shredded.

Steps

1. Heat 2 tablespoons of oil in a skillet over medium heat.
2. Add the onion and jalapeño and cook until softened, about 1 minute.
3. Stir in the chopped tomato, chipotle powder and cumin.
4. Cook until the tomato breaks down and looks saucy, about 6 minutes.
5. Stir in the shredded chicken and cilantro.
6. Cook for 5 more minutes, until there is little liquid left in the pan.
7. Season the filling with salt and pepper, then remove the pan from the heat.
8. Warm the tortillas on a dry skillet or comal until soft and pliable, keeping them wrapped in a clean towel.
9. Spoon about 2 tablespoons of filling along the centre of one tortilla.
10. Roll the tortilla tightly around the filling into a cylinder.
11. Secure the roll with a toothpick, or set it seam-side down on a tray.
12. Repeat with the remaining tortillas and filling.
13. Pour oil into a deep skillet to a depth of about 2.5cm and heat it to 175°C.
14. Fry the rolled flautas in batches, turning them, until golden and crisp on all sides, about 4 minutes per batch.
15. Drain the flautas on paper towels and remove any toothpicks.
16. Pile the shredded lettuce onto a serving platter.
17. Arrange the flautas over the lettuce.
18. Drizzle with crema and scatter over the queso fresco.
19. Serve hot with salsa on the side.