Flautas de Pollo (Crispy Chicken Tortilla Rolls with Crema and Guacamole)

Chicken and flautas

• 1 small White onion
• 2 cloves Garlic
• 350 ml Vegetable oil
• 350 g Chicken thighs, boneless, skinless
• 1 tsp Ground cumin
• 250 ml Water
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 8 pieces Corn tortillas

Toppings

• 1 large Avocado, ripe
• 1 piece Lime
• 120 g Crème fraiche
• ½ heads Iceberg lettuce

1. Thinly slice the onion and finely grate the garlic. Cut the lime into wedges. Shred the iceberg lettuce and set aside.
2. Put the chicken thighs in a saucepan with half the onion, half the garlic, the ground cumin, water, fine sea salt and black pepper. Bring to a gentle simmer, cover, and cook for 12 to 15 minutes until the chicken is cooked through and tender. Lift the chicken out and shred it, then simmer the cooking liquid uncovered for 3 to 4 minutes to reduce slightly.
3. Return the shredded chicken to the pan and stir to coat in the reduced liquid, then take off the heat. Warm the corn tortillas briefly in a dry frying pan so they are pliable. Roll each tortilla tightly with the chicken filling and press the seam to help it hold.
4. Heat the vegetable oil in a large frying pan over medium-high heat until shimmering. Fry the flautas seam-side down first, turning as needed, for 2 to 3 minutes total until deep golden and crisp. Transfer to a plate and repeat with the remaining flautas.
5. Mash the avocado in a bowl with a squeeze of lime and the remaining garlic, keeping it a little chunky. Loosen the crème fraiche with a small squeeze of lime and a pinch of fine sea salt. Serve the flautas topped with crème fraiche and avocado, with shredded lettuce and extra lime wedges on the side.

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