Those flautas de pollo are made with shredded chicken stuffed in a corn tortilla, rolled, and then deep fried to perfection. Serve with your favorite toppings like guacamole, pico de gallo, and salsa!
Place chicken in a large stockpot along with onion, carrot, celery, garlic, bay leaves, oregano, and salt.
Cover with 2 inches of water and bring to a boil.
Cook chicken over medium heat until nicely tender (from 40 to 60 minutes).
Remove the chicken and place it in a bowl. Allow to lightly cook down, then shred it using two forks or your hands.
make rolled tacos (flautas)
Heat a comal or a cast iron skillet over medium heat and heat up the tortillas until soft and pliable.
Place tortillas between a kitchen towel to keep them warm and soft so they will be easier to roll.
Place a tortilla flat on a plate or your kitchen countertop. Add shredded chicken to the middle and roll the tortilla tightly around the filling, making sure it is snugly wrapped.
Secure the flauta with a toothpick or place it seam-side down to prevent the filling from coming out. Repeat the steps to make all flautas.
Fry about 1 inch of oil in a large pan over medium heat.
Working in batches, fry the chicken flautas on all sides until nicely golden and crispy.
Remove the fried flautas from the pan and place them on a plate lined with kitchen paper towels to remove excess oil.
If you secured the chicken rolled tacos with toothpicks, remove them carefully then serve the flautas topping them with lettuce, pico de gallo, guacamole, and queso fresco.
Notes
You can use leftover rotisserie chicken to make this recipe. Turkey leftovers are also a good option!
Corn tortillas are traditionally used for chicken rolled tacos because they hold their shape better and provide a nice crispy texture when fried.
Warm up the tortillas to prevent the tortillas from cracking when rolled.
Roll the tortillas tightly around the filling to prevent them from falling apart during frying and secure them with a toothpick.