Flautas de Pollo/Chicken Flautas

Place the chicken, onion, garlic, bay leaf and salt in a large pot. Add enough water to completely cover the chicken. Simmer for about 20-30 minutes until the chicken is done. Transfer to a bowl and let it cool enough to handle. Once the chicken has cooled use two forks to shred the meat. Set aside.

Preheat oven to 200ºF or use the warm setting. Line baking sheet with paper towels.

Wrap four tortillas in a paper towel and microwave for about 20 seconds, just enough to make them soft and pliable. It is better to warm up the tortillas in batches. Place about 1 tablespoon of shredded chicken on one end of the tortilla and roll it tight to make the flauta shape. Secure the tortilla with a toothpick. Repeat with the rest of the tortillas and chicken.

Add enough oil to a heavy pot so that it comes up about 2 inches. Heat over medium-high heat until it reaches 375ºF.

Drop the flautas gently into the hot oil (use tongs) working in batches of 4 or 6 depending on the size of your pot. Fry until golden-brown and crispy (about 4 minutes). Flip once or twice during the cooking process to make sure they fry evenly.

Transfer the flautas to the prepared baking sheet and place them in the oven to keep warm while you finish the rest of the flautas.

Once the flautas are done make the avocado sauce. Cut the avocado in half, remove the skin and pit, and add to a blender. Add the milk, cilantro, salt, and pepper. Blend until smooth. The consistency should be very creamy.

Crumble the Queso Fresco with your hands, or with the help of a fork and set aside.

Serve the flautas family style on a big platter making a bed of lettuce and arranging the flautas on top. Drizzle with the avocado sauce, Mexican Crema, crumbled Queso Fresco and diced tomatoes.

Recipe and photo created by Marisol Chancellor / @marisolcooks