Flautas

Method

1. 1 Boil the chicken for 15 minutes with shallots, then shred it and drain thoroughly; a wet filling will cause the oil to splatter when frying.
2. 2 Steam the tortillas for 30 seconds to soften them; they will crack immediately when rolled tightly once cooled.
3. 3 Arrange the chicken pieces in a vertical row, roll them tightly into long tubes, and secure the edges with toothpicks.
4. 4 Fry in oil at 180 degrees for about 3 minutes, rolling the pastry tubes to ensure even browning and to keep them straight like a flute.
5. 5 Remove toothpicks, arrange on top of lettuce, then drizzle with crushed tomatillo sauce, sour cream, and fresh cheese.

With an appliance

• Air fryer 38 min

  For step 4: spray oil evenly around the pastry tubes and place the folded ends down. Air fry at 195 degrees for 8 minutes, flipping at the 5th minute to straighten and crisp the flauta.