For the shredded chicken:
2 pounds boneless, skinless chicken breasts or thighs
1/2 medium yellow onion – thinly sliced
1 medium tomato
2 cloves garlic
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon of canned chipotle pepper
¼ cup of water
Pinch of sugar
1 Tablespoon of OLEA's Cilantro & Roasted Onion Olive Oil
For the flautas:
16 corn tortillas
OLEA's Chipotle Infused Olive Oil, for frying
Crema – sour cream
Make the shredded chicken:
In a large pot boil chicken with kosher salt. Shred once cooked and cooled. – set aside
In a blender – mix tomato, garlic, canned chipotle peppers, ¼ cup of water, black pepper a pinch of salt and sugar.
In a skillet sauté sliced onions using the Cilantro & Onion Olive Oil until translucent, then add your shredded chicken and the tomato chipotle sauce. Cook until juices are absorbed into the chicken.
Make the flautas:
Warm the tortillas. If using the microwave, stack the tortillas on a plate and cover with damp towel. Microwave until pliable, 10 to 15 seconds.
Spoon 1 tablespoon of the shredded chicken onto a tortilla. Roll the tortilla up over the filling tightly, then secure with a toothpick so that the filling does not fall out during frying. Place on a plate and repeat with the remaining tortillas.
Add enough Chipotle infused Olive Oil to a Dutch oven so that it comes up about 2 inches.
Using tongs, carefully slide the flautas into the oil and fry until golden-brown and crispy, flipping halfway through, 2 to 4 minutes total.
Transfer the flautas to the baking sheet and place in the oven until all flautas have been fried.
Serve warm with shredded lettuce, crema, and avocado slices.