Flautas de Pollo (Crisp Chicken Tortillas with Guacamole)

Chicken flautas

• 700 g Chicken thighs, boneless, skinless
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 12 pieces Corn tortillas, small
• 120 ml Vegetable oil

Guacamole and serving

• 1 small Red onion
• 15 g Fresh coriander
• 2 pieces Lime
• 3 pieces Avocado, ripe but not over-soft
• 150 g Salsa

1. Put the chicken thighs in a large pot and cover with water. Add 1 tsp of the fine sea salt and bring to the boil, then reduce to a gentle simmer for 15 to 18 minutes until the chicken is cooked through and tender.
2. Lift the chicken out and leave until cool enough to handle, then shred it into thin strands. Season with the black pepper and the remaining salt, then squeeze in the juice of 1 lime and toss well.
3. Finely chop the red onion and coriander. Halve and stone the avocados, scoop the flesh into a mixing bowl, then add most of the onion and coriander, reserving a little of each for serving.
4. Squeeze in the juice of the remaining lime, then mash to your preferred texture. Taste and adjust with a pinch more salt if needed, then set aside.
5. Warm the corn tortillas briefly so they are pliable. Divide the shredded chicken between them, roll up tightly into flautas, and press the seam to help it hold.
6. Heat the vegetable oil in a large frying pan over medium-high heat. Fry the flautas seam-side down first, turning with tongs, for 6 to 8 minutes until crisp and golden all over; work in batches if needed so the pan is not crowded.
7. Serve the flautas hot with the guacamole, topped with the reserved onion and coriander. Put the salsa alongside for dipping, if using.

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