Chicken Flautas (Flautas de Pollo)

To make the filling, heat 1 tbsp of oil in a large pan over medium heat.

Add the diced potatoes and onion to the pan.

Season with garlic salt and black pepper, mix, and cook for 5 minutes, or until the potatoes are tender.

Add the shredded rotisserie chicken, diced roma tomatoes, and chicken bouillon powder. Mix well.

Cook for about 3 minutes, stirring occasionally.

Pour in the chicken broth, then add the chopped cilantro. Stir to combine.

Remove the filling from the heat and set it aside to cool down.

To make the salsa, place 2 roma tomatoes, 3 tomatillos, 2 serrano peppers, and 1 optional habanero pepper in a small saucepan.

Cover the vegetables with water, place over medium-high heat, and bring to a boil.

Once boiled, transfer the vegetables to a blender. Add a small wedge of onion, 2 garlic cloves, salt, and a little water.

Blend until the salsa is smooth.

Dry the saucepan, add 1 tbsp of oil, and heat over medium heat. Carefully pour the blended salsa into the hot oil.

Bring the salsa to a simmer, then reduce the heat to medium-low and let it simmer for about 3 minutes. Set aside.

To assemble the flautas, warm the corn tortillas in a comal or microwave to make them pliable.

Place a spoonful of the chicken filling in the center of a tortilla and roll it up tightly. Secure with a toothpick if necessary.

In a deep pan, heat about 3 cups of oil for frying over medium-high heat.

Carefully place the flautas in the hot oil, seam-side down. Fry until golden brown and crispy on all sides, flipping as needed.

Once one side is golden, you can remove the toothpick as the flauta will hold its shape.

Remove the fried flautas from the oil and let them drain on a wire rack or paper towels.

Serve the flautas with the homemade salsa and your favorite toppings like shredded lettuce, diced tomatoes, crumbled cheese, and crema.