Crisp Rolled Chicken Flautas with Crema and Queso Fresco

What you need

• 16 corn tortillas
• 400 g (14 oz) cooked chicken, shredded
• salt, to taste
• 500 ml (2 cups) vegetable oil, for frying
• 150 g (1/4 head) iceberg lettuce, finely shredded
• 150 ml (2/3 cup) Mexican crema, or sour cream
• 100 g (3/4 cup) queso fresco, crumbled
• 200 ml (3/4 cup) salsa, red or green

Method

Restated from the original video

1. 1

   The chicken goes in already cooked through. Season it with salt and toss so every strand is coated.

2. 2

   Pour the oil into a deep frying pan to a depth of about 2.5 cm (1 in) and heat it to 175 °C (350 °F).

3. 3

   Warm the tortillas on a dry griddle over medium heat, about 30 seconds per side, so they bend without cracking. Keep them stacked under a cloth.

4. 4

   Lay 1-2 tbsp of chicken along one edge of a tortilla and roll it up into a slim, tight tube.

5. 5

   Pin the seam with a toothpick, or skewer 2-3 rolls side by side on one pair of toothpicks. Repeat with the rest.

6. 6

   Lower a few rolls into the hot oil, seam side down. Fry until crisp and golden, 2-3 min, then turn and fry 1 min more.

7. 7

   Lift them onto a tray lined with paper towels and pull out the toothpicks. Fry the rest in batches.

8. 8

   Pile the flautas on a platter and top with the lettuce, a drizzle of crema, the queso fresco and spoonfuls of salsa. Serve hot.

Imported from patijinich.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.