- 2 cups shredded cooked chicken breast or thigh meat
- 1 cup salsa roja, or can of smooth mexican salsa such as El Pato brand.
- 12 corn tortillas
- 1 cup canola oil
- Iceberg lettuce, shredded
- Sour cream or Mexican crema
Add the canola oil to a wok or cast iron skillet to fry. Bring heat to medium high. Warm up the shredded chicken in the cup of salsa on medium heat in a saucepan, or in a microwave. Heat up the tortillas either in the oven or microwave until warm and pliable. Add about 2 tablespoons chicken mixture to one side of corn tortilla and roll up as tight as you can. Secure with two toothpicks.
When oil is hot, add in the flautas on at a time. Cook for about 3 minutes one each side, you will probably have to do two batches. Remove the toothpicks with tongs while cooking them because they will start to hold their shape as they cook.
Remove all of them to a pan lined with a paper towel. Serve with lettuce and sour cream/crema drizzled on top.